Wormwood Two-color Roll

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.