Ai Ye Mantou

Ai Ye Mantou

1. Weigh 50 grams of mugwort leaves and clean it

2. Weigh 2 grams of yeast

3. Add 20 grams of water to melt the yeast

4. Boil the mugwort in boiling water for about 1 minute, then remove

5. Drain the water after too cold water

6. Add 100 grams of water and use a food processor to make moxa juice

7. 280 grams of low-gluten flour with 30 grams of caster sugar

8. Add yeast water

9. Add Ai Juice

10. Stir it into floc

11. Knead into dough. Put it in a deep container, cover with plastic wrap, and ferment at room temperature for 1.5 hours. (The kitchen room temperature was 26 degrees at the time)

12. Fermented to 2 times the size, exhausted, knead until smooth

13. Divide into small balls, use absorbent paper to cushion the bottom, put it in the steamer (add water to the steamer), cover the pot, and ferment for 15 minutes.

14. High heat, steam for 15 minutes, turn off the heat for 5 minutes, then remove the lid

15. Put on the dish, complete

Tips:

1. If the kneaded dough is too pulpy, you can add low-gluten flour appropriately, adding about 10 grams each time;
2. After adding low-gluten flour, the fermentation time is appropriately extended by about 10 minutes than before, because the proportion of yeast is less.