Cooking Steps

1. 

   Step1:Prepare the high gluten snow pollen of Fulinmen wheat core. Add the fermentation powder and sugar to mix evenly.

2. 

   Step2:Add milk and dough in batches. Cover with plastic wrap and ferment for two hours at room temperature.

3. 

   Step3:The fermented dough is rubbed and exhausted. It is divided into two parts.

4. 

   Step4:The black rice flour is sifted on the chopping board.

5. 

   Step5:Take a half of the dough. Knead in the black rice flour (add it slowly and little by little). Knead out the black rice dough.

6. 

   Step6:The white dough and the black dough (which looks more like purple) are kneaded respectively.

7. 

   Step7:It's flattened into a big pie. It's stacked together.

8. 

   Step8:Roll it into a big face.

9. 

   Step9:The white face rolled out from one end.

10. 

    Step10:Take off both ends. Cut into small doses about 12 cm wide.

11. 

    Step11:Take two small dosage forms and place them as shown in the picture.

12. 

    Step12:Use chopsticks to clip it from the middle. Pinch the tips at the four corners to form the wings of a butterfly. A butterfly steamed bun is ready. Make the remaining small dosage in turn.

13. 

    Step13:Put water in the steamer, lay oil paper on the grate, put on the prepared butterfly steamed bread, cover the lid and ferment for about 10 minutes. Put cold water in the steamer, steam for 15 minutes, and stew for 23 minutes.

14. 

    Step14:It's out of the pot. Let's have a picture.

15. 

    Step15:Nice and delicious.

16. 

    Step16:Beautiful.