Wormwood Two-color Roll

Name: Wormwood Two-color Roll
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g Flour; 70g Wormwood Leaf; 4g yeast; 30g White sugar

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Every year on the Ching Ming Festival, people like to use wormwood to make a variety of delicacies and pastries. Because the wormwood grows best before and after the Qingming Festival, and also when it is the most fragrant and tender, the food made with it has a special fragrance and high nutritional value, so it is popular with everyone.
In fact, wormwood is a kind of wild vegetables. It used to be everywhere in the ridges and roadsides, but now it is difficult to see and find them, and they are not even sold in the vegetable market. Today's wormwood was found by a friend. It is very fresh and tender. Smell it, the wormwood has a strong fragrance. The steamed buns made with it not only taste good, but also look fresh and eye-catching in its green and white appearance.

Ingredients

Wormwood Two-color Roll

1. This is fresh wormwood from a friend. I picked the young leaves and washed them.

2. Boil in boiling water for about 1 minute and then add cold water to squeeze out the water

3. Put the mugwort leaf into the food processor, then pour 150g of water to make a puree

4. Filter with gauze to squeeze out the juice

5. This is the filtered wormwood juice

6. Put 15g white sugar and 2g yeast into 200g flour and mix well, then pour in 100g wormwood juice

7. Knead into a dough, cover with plastic wrap and wake up for 15 minutes

8. After the dough wakes up, knead again, knead until the surface is smooth and set aside

9. In addition to the white dough, put 15g white sugar, 2g yeast into 200g flour, and then pour 100g warm water

10. Knead into dough, cover with plastic wrap and wake up for 15 minutes, knead again after wake up, knead until the surface is smooth and set aside

11. Roll out the green dough and white dough into a rectangular dough

12. Put the white dough on top of the green dough, and then roll the surface flat

13. Roll it up and then rub it evenly

14. Evenly cut into raw buns

15. Put a non-stick mat in the steamer, put the raw steamed buns on it, cover and proof for about half an hour. When it rises up, it will boil on high heat. Turn to medium heat and steam for 12 minutes. Turn off the heat and wait 5 minutes before removing the lid. can

Tips:
1. The color of the steamed buns can be rolled as you like
2. If you can't find fresh wormwood, you can buy wormwood powder online to make it, which is more convenient
3. I use a one-time fermentation, and the steamed buns are also very noisy and soft. The most important thing is that the buns must be proofed in place and then steamed.
4. Don't uncover the steamed buns immediately after they are steamed, otherwise the buns will shrink