[delicious Spring] Squirrel Steamed Bun

by Fresh water bamboo

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The sage grass before the Qingming Festival is tender, the leaves are gray-green and covered with silver fluff. I picked some tender leaves on the weekend and went home. After washing and blanching, chopped and mixed with flour to make green steamed buns. The steamed bun is noisy, soft and tough, and has the unique fragrance of sage grass. It is a spring delicacy not to be missed. "

Ingredients

[delicious Spring] Squirrel Steamed Bun

1. Clean the fresh sage grass.

2. Boil in boiling water and remove the cold water.

3. Grind finely in a food processor (sage grass is rich in fiber and is not easy to chop finely).

4. Mix flour, yeast and sugar (the amount of sugar is added according to their taste).

5. Use sage and noodles (add water as appropriate).

6. Make a smooth dough, cover it with a damp cloth and leave it in a warm place to ferment.

7. Fermented dough.

8. Take out the dough and knead it on the chopping board, and roll it out into a large dough piece.

9. Roll up and cut into small pieces.

10. Put it in a cage for second fermentation, and steam it in a pot on cold water when the steamed bun embryo becomes larger and lighter.

11. After boiling the water, steam for 18 minutes, turn off the heat and steam for 5 minutes, open the lid.

12. Steamed buns are noisy, soft and tough, and have a unique fragrance of sage.

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