Home-style Purple Yam Butterfly Roll Recipe

Beautiful butterflies, adorned with their own bluish and golden hues, grace the picturesque nature. Today, one has flown into our kitchen and onto our dining table. With two-colored dough, after rolling, cutting, and combining simple operations, a lifelike butterfly is born, pleasing to both eyes and palate.

Main ingredient: common all-purpose flour 500 grams,purple yam 300 grams, yeast 5 grams

Auxiliary ingredients:sugar 30 grams, warm water 130 milliliters (adjust according to the flour's absorption and purple yam's moisture content)

Method:

1. Wash the purple yams,steam until cooked, peel off the skin, place in a, use an rolling pin to mash into smooth purple yam paste.

2. Mix 250 grams of flour with yeast, add the purple yam paste, knead while adding, try to mix evenly, then gradually add warm water and knead until smooth to form the purple yam dough.

3. Mix 250 grams of flour with yeast and sugar, slowly pour in warm water, stir with a chopstick until forming a ball, then knead into a white dough.

4. After both colored doughs are ready, cover them with a lid or cling film, place in a warm area to ferment until doubled in size.

5. To check if fermented: make a hole with your finger, it should not collapse and retract; or split the center of the dough to see if the inside has become porous, indicating fermentation is complete.

6. After fermentation, release the air from the dough by kneading until smooth and even on the surface.

7. Roll both colored doughs into two equal-sized rectangular sheets.

8. Stack the two sheets together. To ensure that the two sheets stick well during steaming without cracking, lightly press them with a rolling pin.

9. Roll up from one long edge to form a double-colored dough roll; do not roll all the way to the end, leave some unrolled at the end.

10. Trim off any irregular ends, then cut the remaining part into evenly sized butterfly shapes.

11. Turn over each butterfly piece so that the cut side faces up, place them back-to-back in a parallel position, ensure they are tightly joined by brushing on a thin layer of water at the seam; use your hands to adjust and make sure they stick well together.

12. Use two chopsticks to pinch from the middle, making a beautiful double-colored butterfly.

13. Place the made butterfly pieces on a steamer lined with a wet cloth, leave gaps between them as they will expand during steaming.

14. Let them ferment again until doubled in size.

15. Bring water to a boil, then steam for 15 minutes, turn off heat and let it sit for 5 minutes before lifting the lid.

Tips:

1. The purple yam already has sweetness, add as much or little sugar according to personal preference.

2. Adjust the amount of water added during kneading based on the flour's absorption and moisture content of the purple yam.