南瓜蝴蝶卷 Pumpkin Butterfly Bun

我一直觉得要把中式的点心做好绝对是非常考功夫的。鲜少在这方面磨练和下功夫的我，自认功力浅浅。

星期五晚上在奔向新柔长堤前，匆匆忙忙弄了这个蝴蝶卷。带着它，漂洋过海来陪我们去staycation。

原食谱没加糖，所以我在白面团里加了25克的糖。口感完全不会觉得甜。热呼呼时吃最棒了。

原食谱取自飞雪无霜
请参照原食谱里详细的制作图片。

材料 Ingredients: 

黄色面团：南瓜泥90克左右（我放100克）、中筋面粉150克，酵母2克

Yellow Color Dough: 90g Pumpkin puree (I used 100g), 150g All Purpose Flour, 2g Instant Yeast

白色面团：水65克左右、面粉150克、酵母2克、赤砂糖25克

White Color Dough: 65g Water ( I used 75g), 150g All Purpose Flour, 2g Instant Yeast, 25g Brown Sugar

做法 Method:

1）南瓜泥，中筋面粉和酵母混合成黄色的光滑面团。
Mix all ingredients of pumpkin dough together to form a smooth dough.
 

2）另外，水、面粉、酵母和赤砂糖混合成白色的光滑面团。

Separately, mix all ingredients of plain dough to form a smooth dough.

3）将黄色面团和白色面团分别擀成长片。

Roll out the plain dough and pumpkin dough separately, into rectangle shape.

 

4）白色长片放在黄色长片的上面，犹如卷瑞士卷般卷起。

Place the plain dough on top of the pumpkin dough, then roll up the dough, like Swiss roll.

5）切成2-3厘米的段，两个对着放在一起。用筷子压出蝴蝶形状。

Cut the dough into small pieces. Put two doughs side by side. Use chopsticks to shape like a butterfly.

 

6）放在盛有温水的蒸笼上，醒30分钟，蒸15分钟左右。关火后三分钟取出。

Get ready a steamer with warm water, prove the butterfly dough on top the steamer for 30 minutes. Then steam over medium hear for 15 minutes. Turn off heat and let it sit for 3 minutes before open the lid. 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

 &

I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.