Youth League

Name: Youth League
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice flour; 310g Artemisia mashed; 90g starch; 50g Caster sugar; 150g boiling water; one gram baking soda; 15g (you can also use butter) lard; A handful peanut; A handful Black sesame; 10g Sugar

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Speaking of Jiangnan cuisine, you will think of this light, sweet, soft and delicate wormwood green group. Especially the faint green grass fragrance always makes people have a long aftertaste...
Before and after the Ching Ming Festival, it is the best time to eat mugwort leaves. The fragrance of mugwort leaves is unique and it is hard to describe what you like!
The Qing Tuan written by the gourmet Yuan Mei in the Qing Dynasty is like this: "Pound green grass for juice, and powder to make dough, the color is like jasper."

Ai Ye Qing Tuan is very particular about doing it. Ai Ye wants to take wild Ai Ye before Qingming. The wild mugwort leaves before Qingming are tender enough, and the juice squeezed out is only green enough. It is mixed with glutinous rice flour. The color is green and shiny, and it is translucent. Just looking at it makes people very appetizing.

Anyone who cooks food knows that the color of vegetable juice will change when heated. In order to make the color of Qingtuan more vivid, there is a little trick in this article. Let me tell you all the secrets of making vegetable juice do not change color when heated. By analogy, after learning, you can make all kinds of beautiful colorful food!
The traditional artificial method is the taste of spring. The coloring agent and machine production can't render the fresh green color of this spring day. In fact, it is not difficult to make it at home. Meimei brings you a super perfect Qingtuan recipe. The Qingtuan made with this formula has a soft taste. Not greasy, with a trace of Q bombs, it is particularly refreshing, and it is still soft even after cooling. My friend's evaluation after tasting: Kill the youth group in the dessert shop!

Don’t buy it if you want to eat youth league! Teach you to make it yourself, it's sweet, soft and non-sticky, and tastes better than the one you bought!

Youth League

1. There are many types of Artemisia, some with bitter taste, and some with more intense aroma. You can choose according to your own preferences. I like this Artemisia anemone, which has a strong aroma and tastes no bitterness. This kind of Artemisia is better to know. Turn the leaves over. Look up, the bottom of the blade is white. Pick off the tender tips of the wormwood. Many people don’t know how long the pinch is. Try it with your hands. You can eat anything that can be easily pinched.
Fresh wormwood is very tender, and the stems and leaves can be eaten. Wash them well and heat them in a pot of boiling water.

2. Artemisia has a strong fragrance and will not grow insects, so it is not necessary to soak it in water after harvesting. It is directly washed and then placed in a boiling water pot and blanched until it becomes soft.
The hot wormwood is quickly picked out with chopsticks, put in a lot of cold water and soaked to cool down, so that the temperature of the leaves is quickly reduced, so that the leaves will not be yellowed. This is the first step to keep the leaves green. The wormwood can be stored in water for about two days, so if you don’t make it right away, just put it in the water and leave it alone. I usually process the leaves at night and soak them in water and wait for the next morning. For breakfast.

Pour the wormwood section into the cooking machine, add appropriate amount of water, and beat into a fine vegetable puree. Beat for a little longer, the more delicate the better.

The amount of water is related to the concentration of the puree. The higher the concentration, the greener the color of the bun. So don’t add too much water, as long as it can drive the machine to work. It is better to use a wall breaker than a juice machine. The wall machine adds less water, and the final mud is thicker. Add two grams of baking soda to the beaten mugwort paste, so that the color of the steamed product will be greener. If you don't put the baking soda, the color will turn black, but it will not affect the eating. It does not matter if you eat it yourself.
300 grams of Ai Ye can probably produce 480 grams of Ai Ye mud.

3. Next, make the stuffing. The stuffing can be peanut sesame stuffing, red bean paste stuffing, or salty vermicelli pork stuffing. Let’s make a traditional Watson sesame stuffing today.
It's very simple to make by yourself. Put the peanuts and black sesame seeds in the oven until the aroma comes out. After cooling, put them in the wall breaker.

4. Make it into a fine powder, and put the amount of peanuts and black sesame as you like. More sesame powder will taste better.

5. After being beaten, put it out, add appropriate amount of white sugar to mix according to your own preferences, and finally put in the boiled lard and mix until it is wet, and knead it into 20 grams of small balls for use.

6. After the filling is ready, start making the dough, pour the flour into a bowl and set aside.

7. Boil 150g of boiling water to boil, pour all the boiling water into 90g of clarified flour, pour it over and stir quickly until it is evenly mixed, place it a little, and knead it into a uniform dough when it is not hot. This step is to blanch the orange powder.

8. Take another pot, put the glutinous rice flour, put the sugar and lard in, mix and stir with chopsticks, and then pour the muddy mugwort leaf into the glutinous rice flour. I want to talk about it here because of the thickness of the mugwort mud that everyone beats. It’s not the same, so don’t finish putting the Mugwort Leaf Mud here. My Mugwort Leaf Mud is very thick. I put a total of 310g. I put 280g at the beginning. It was too dry. I added another 30g.

9. Knead the flour into a soft dough, the state is as soft as plasticine, and finally mix the previously kneaded orange dough and mugwort and knead it evenly. Make sure to knead evenly. Check that there is no white orange dough in the middle of the dough. A small piece will do. As shown in the figure, knead it into a smooth dough, without any cracks on the surface.

10. Divide the wormwood into small doses, about 45 grams each.

11. Next, start filling, place the small agent in the palm of your hand and knead it into a ball, press it slightly, press a nest in the middle, put the filling in the middle, use the tiger’s mouth to slowly push up the glutinous rice dough, so that the dough is completely Wrap the stuffing, and the closed dough has a small mustard seed on top, just press it flat and round it. Put it in the palm of your hand and knead gently until the surface is smooth. Be sure to pinch the mouth tightly and then round it to prevent the filling from leaking when steaming later.

12. They are all done one by one, so beautiful.

13. Put the small ball on the non-stick steaming paper and move it into the steamer so that it will not stick to the steamer. The steamed green balls are particularly beautiful.

14. After the water is boiled on a high fire, steam for 15 minutes. The color of the steamed bun will become darker. Don’t simmer, just open the lid and let the water vapor on the surface evaporate slightly. The color of the bun will change if it is simmered for a long time. Yellow.
It's sticky when it's hot, but it won't be after it's taken out and cooled! While the Qingtuan is still hot, brush a thin layer of corn oil on the surface.

Tips:
After the Ai Ye Qing Tuan is completely cooled down, wrap it up one by one in plastic wrap. You don't need to put it in the refrigerator. It's good to keep it at room temperature. The next day, it will still be soft and QQ bombs.
Ai Ye Qing Tuan, mainly using Mug Ye, usually changes color after steaming. Unlike net celebrity Qing Tuan, which uses wheat green juice, it will not change color when steamed, so 1g of edible alkali is added here. After adding it, The steamed color is green and green.
Wormwood mud is too little to make at one time, so it is recommended to make more at a time. The wormwood mud that is not used up can be stored in the refrigerator and can be thawed when you want to use it. It is said that it can be stored for up to one year. Just take it out and make it whenever you want.