Wormwood Two-color Roll

Name: Wormwood Two-color Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 70g Mugwort; 4g yeast; 30g White sugar

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

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

400g Flour
70g Mugwort
4g Yeast
30g White Sugar

Wormwood Two-color Roll

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

2. Scald with 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, and then pour 150g of water to make a puree.

4. Then filter with gauze to squeeze out the juice.

5. This is the filtered wormwood juice.

6. Put 15g of white sugar and 2g of yeast into 200g of flour and mix well, then pour in 100g of 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 until the surface is smooth and set aside.

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

10. Knead into a 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 out the surface evenly.

13. Roll it up and rub it well.

14. Cut evenly into raw steamed 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 gets up, let it 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 bun 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 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 steaming, otherwise the buns will shrink.