Wormwood Youth League
1.
Take the tender tips of the wormwood and wash them.
2.
This is washed wormwood.
3.
Pour glutinous rice flour, sticky rice flour, honey, and cooking oil in a large bowl.
4.
Add a little salt to the pot, add wormwood leaves when the water is boiled.
5.
Remove after blanching.
6.
Pour water in the pot again, just as long as the water is less than the wormwood. Add a little soda noodles and cook for a few minutes.
7.
Pour the cooked mugwort leaves and water into the mixing cup of the food processor.
8.
Beat into a paste.
9.
Pour it into the prepared bowl of glutinous rice flour while it is hot, not all of it, I added 250g of wormwood juice to 250g of flour.
10.
After stirring until there is no dry powder, knead it into a ball by hand and let it wake up for half an hour.
11.
The red bean paste is divided into 25 grams each.
12.
After the dough is proofed, divide it into 30 grams each.
13.
Flatten the dough, add the bean paste, and slowly close the mouth and reunite. The dough with just the right degree of hardness will not stick to your hands. If your hands are sticky, you can apply some cooking oil.
14.
The hands are evenly pressed and arranged into a circle.
15.
After the water in the pot is boiled, put in the wrapped green dough and steam for 10 minutes on medium heat.
Tips:
1. Take only the tender leaves at the top of the wormwood, and the fiber will be less after the juice is made.
2. Pour the wormwood juice into the glutinous rice flour while it is hot to make the glutinous rice flour gelatinize.
3. The approximate ratio of powder to liquid is 1:1, and the hardness of the dough is close to that of dumpling noodles.
4. In the process of making Qingtuan, pay attention to the moisturizing of the dough, and the finished product after packaging must also be covered and moisturized to prevent cracking.
