Celestial Bread Dough Butterfly
|Basic chinese yeast bread||1 (1 recipe, Chinese-Style Steamed Sandwich)|
|Water||1 Cup (16 tbs) (adjust quantity as required)|
|Egg||1 Large, beaten|
|Black dry roasted sesame seeds/Poppy seeds||1⁄2 Teaspoon (if desired)|
Preheat oven to 350F (175C).
Cut dough in half.
On a lightly floured surface, roll out 1/2 of dough at a time 1/4-inch thick.
Keep remaining dough covered.
With a 2-inch heart-shaped cutter, cut out a pair of hearts for each set of butterfly wings.
On a baking sheet, place 2 hearts with ends running horizontally with tips or bottoms of hearts touching.
Leave space between butterflies so dough can rise and slightly spread.
To form bodies, tear off small pieces of dough; roll in oblong shapes, rounded and larger at top and tapered at other end.
Lightly moisten portion of larger parts with water, then firmly press pieces onto middle of joined hearts.
In a small bowl, beat egg with 1 teaspoon water; brush butterflies.
Sprinkle black Dry Roasted Sesame Seeds on wings, if desired.
Bake in preheated oven 12 to 15 minutes or until light golden-brown.
Store in an airtight container.