2. Butterfly steamed bread practice chart.

3. Illustration of butterfly steamed bread practice.

4, the practice of butterfly steamed bread video.

1. Peel the pumpkin, remove the seeds, wash it, cut it into thin slices, steam it in a steamer, pour out the water and mash it while it is hot.

2. When the temperature of pumpkin puree drops to about 35 degrees, add proper amount of yeast.

3. Add flour, knead into smooth dough, and ferment at room temperature until the dough is twice as big.

4. After the air in the dough is squeezed out, divide it into several small portions and knead one portion into thin strips.

5. Roll inward from both ends of the slender strip at the same time until two turns touch each other, leaving a few straight strips at the front end.

6. Use chopsticks to clamp together at the lower ends of the two circles (about 1/3) to form a butterfly body.

7. Cut off the part connected in the middle with scissors, and rub it long and thin with your hands, and a butterfly will be ready.

8. Put all the butterflies in the oiled steamer, let them bake for 15 minutes, and then steam them in cold water.