How to make butterfly buns

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious butterfly bun.

1.12 Dissolve the sugar in warm water and set aside. When it cools down to a level that is not too hot to touch, pour the yeast into the sugar water and dissolve it.

2.21 Mix flour, buckwheat flour and a little salt.

3.1 Cover the kneaded dough with something and let it ferment for about an hour until it is 1.5-2 times larger. Use your finger to apply a little flour and rub a small hole in the dough. If the dough does not bounce back or shrink, it means it is fully fermented.

4.2 Pour in yeast water, stir evenly with chopsticks and knead into a smooth dough.

5. After the dough has been fermented and the air is exhausted, take a portion and divide it into 6 parts, and roll each part into small strips.

6. Take one of the strips and roll it inwards, leaving the end unrolled. Roll the other strip in the opposite direction, also leaving the end unrolled.

7. Place the two rolls side by side with the ends facing upwards.

8. Use chopsticks to gently lift one-third of the dough roll.

9. Cover and let rise for about 15-20 minutes.

10. Place corn leaves or wet gauze on the steaming rack, put the steamed buns on it, add cold water to the pot, and steam over medium heat for about 15-20 minutes.

Today’s introduction to butterfly buns ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.