1. Raw material map
2. Remove the leaves from the wormwood stem and use it to make apple stalks;
3. Cut the stems of mugwort leaves into 3cm length, set aside
4. Mash the gardenias, add a bowl of water, and cook for 10 minutes;
5. Take the gardenia juice, place it at room temperature, and set aside;
6. Pour the yeast powder into the gardenia water (cover the surface of the water), mix well, and set aside.
7. Take a stainless steel plate, sift the high-gluten flour, add sugar and salad oil, then pour the gardenia yeast water, and stir with chopsticks while pouring (if there is not enough water, add warm water).
8. Repeatedly blend into a smooth dough, cover with plastic wrap or damp cloth, and leave to ferment in a warm place;
9. The dough can be fermented to 1.5-2 times its original size;
10. Take out an appropriate amount of applesauce from the bottle and set aside;
11. The fermented dough is then fully kneaded to remove the bubbles in the dough, divided into several equal parts, and then kneaded into round strips;
12. Dose the long round bar;
13. Use both hands to rub the medicine round;
14. Press a socket with your thumb;
15. Wrap in applesauce;
16. Slowly push from bottom to top with both hands together, wrap the filling, and then round;
17. Arranged into a spherical shape, gently press the top into the recess with a chopstick, and then insert a wormwood stem as an apple pedicle;
18. Put the prepared apple encapsulated embryo (yellow like a pear) on the steamer and let it stand for 20 minutes;
19. After the water is boiled, steam it on high heat for 15 minutes, and then boil it again after 2 minutes to prevent the buns from shrinking.
20. The steamed apple buns turned gorgeously, and the Sydney pear turned into green apples.
Tips:1. Green pigment can be replaced with matcha powder or spinach juice.
2. The noodles should not be mixed too hard and too soft, too hard, not easy to round, too soft and not easy to shape.
3. It takes a little patience to make this apple bun.
