Wormwood Cake
1.
Wash the mugwort and let it boil in a pot of boiling water for about half a minute, remove it and let it cool in cold water
2.
Put the hot mugwort leaves into the cooking mechanism and add about 40 grams of water to mud
3.
Put water in the pot to boil, put the orange powder in, and turn it into a flocculent
4.
Put all the powders together and stir evenly and put on the wormwood juice
5.
Jaw into a smooth dough and wake up for 20 minutes
6.
Make peanut fillings: fry the peanuts in the pan, let cool and peel them, put sugar in the grinding cup of the food processor
7.
Ground into powder
8.
Put the beaten peanut filling and almond flour in a container and put olive oil
9.
Put the cake powder (cooked glutinous rice flour) and mix evenly
10.
Divide the awake dough into 35 grams each, and divide the filling into 20 grams each
11.
Take a dough and knead it into a nest with water
12.
Put a peanut filling
13.
With the help of the tiger’s mouth, pull up and tighten the mouth.
14.
Round, the skin of the wrapped dumplings is dipped in olive oil and coated to prevent drying
15.
Boil water in a pot, put zong leaves on a bamboo basket, put the dumplings on high heat and steam for 9 minutes until cooked
Tips:
The addition of water depends on the hardness of the dough. You can reserve 10 grams of water in advance. It should be because the wormwood has been blanched and contains water. There is a difference between dry water and dry water by hand. Generally speaking, the softness and hardness of the dough and dumpling-making noodles are about the same. As for the filling, it's more casual, you can put whatever you like.