Two color butterfly roll(shuang se hu die juan )

Two color butterfly roll

Introduction:

"I like the food made from carrot juice, which is always so bright; although a few small roses lack a delicacy, they are also lovely with beautiful butterflies."

Production steps:

Step 1: prepare the required raw materials.

Step 2: the yeast first with a little warm water to open, and then add to the flour, respectively with water, carrot paste and into two kinds of dough and knead until smooth.

Step 3: cover the dough with plastic film and ferment in a warm place for about one hour. Press a small nest on the dough with your finger. If it doesn't retract, the fermentation is completed.

Step 4: flatten the dough, exhaust and knead it again.

Step 5: roll the dough into 0.8cm thick pieces.

Step 6: overlap the two patches.

Step 7: roll it up into a cylinder.

Step 8: cut into about 2cm segments.

Step 9: take two pieces of face, cut face down and put them together.

Step 10: close the noodles with chopsticks and clamp them in the middle to form a butterfly roll.

Step 11: put the finished green body into the steamer, wake up for 30 minutes and steam over high heat. Turn off the ignition 15 minutes after SAIC, and take it out after 3 minutes. It is not retractable.

Materials required:

Common flour: 230g

Carrot puree: 60g

Water: moderate

Yeast: 3 G

Note: carrots are already sweet, so I don't put extra sugar in the butterfly roll; if you like to be more sweet, you can add 10 grams of sugar in the white dough when mixing with noodles.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Shuang Se Hu Die Juan