Bean paste filling: 红豆 500 grams
Fine sugar 200 grams Corn oil 190g
Maltose 80g Pork floss filling:
Pork floss 200 grams Salted egg yolk 10
Salad Dressing 150g Green dough skin part:
Chengfen 50 grams Water-milled glutinous rice flour 400g
Mugwort juice part 400g Corn oil 10 grams
White sugar 20 grams Baking soda 1g
wormwood 2 pounds
How to prevent mugwort green balls from collapsing or discoloring #spring's umami#wormwood green dough does not collapseIllustration of how to prevent discoloration 1

Step 1

Make red bean filling one day in advance: Soak 500g red beans one night in advance, put it into a pressure cooker and cook until mashed, pour it into a food processor and puree it, then pour it into the pot, add 190ml corn oil, 100g white sugar, 80g maltose and boil Stir fry over low heat #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 2

Step 2

Stir-fry until the bean paste holds together, add an appropriate amount of osmanthus honey with a non-stick silicone spatula, stir evenly, and place in the refrigerator to refrigerate. #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 3

Step 3

Roll the bean paste filling into a 30g round ball and set aside.#spring's umami#The mugwort green dough does not collapse or collapse. Illustration of how to make discoloration 4

Step 4

Spray an appropriate amount of high-strength white wine on the fresh salted egg yolk to remove the fishy smell, put it in the oven and bake at 160 degrees for 10 minutes. #spring's umami#The mugwort green dough does not collapse or collapse. Illustration of how to make discoloration 5

Step 5

After baking, pour it into a plate and press it into puree, then spread it with your hands. #spring's umami#The mugwort green dough does not collapseIllustration of how to make it without discoloration 6

Step 6

Pour the salted egg yolk into a 200g pork floss basin, then add the salad dressing and stir evenly #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 7

Step 7

Knead it into 25g small dumplings with your hands #spring's umami#The wormwood green group will not collapse or collapse. Illustration of how to make discoloration 8

Step 8

Boil water in the pot and add 2 grams of edible baking soda. Blanch the cleaned mugwort and rinse it with cold water.#spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 9

Step 9

Add 150 ml of water and puree in a food processor #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 10

Step 10

Pour the beaten mugwort puree into a large bowl #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 11

Step 11

Pour 400 grams of glutinous rice flour into the basin, add 50 grams of glutinous rice flour, mix well and set aside. #spring's umami#The wormwood green ball does not collapse or collapse Illustration of how to make discoloration 12

Step 12

Add 1 gram of baking soda, 20 grams of sugar, and 10 ml of corn oil to the beaten mugwort paste. #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 13

Step 13

Put it on the stove and bring it to a boil over high heat, then turn off the heat after boiling. #春的香#Illustration of how to make mugwort green dough without collapsing or discoloration 14

Step 14

Pour small amounts into the glutinous rice flour several times while it is hot, and stir while pouring (glutinous rice flour is not sticky when mixed with cold water. Boil the mugwort mud and then pour it into the glutinous rice flour, which can give full play to the stickiness of the glutinous rice flour and make it less sticky. If it is dry and cracked, the texture will be more elastic and delicious. Wear disposable gloves when kneading the dough.) #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 15

Step 15

Put it on the dough mat and knead it thoroughly. The kneaded dough will be very malleable. #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 16

Step 16

Then wrap it in plastic wrap #spring's umami#The mugwort green dough does not collapse or collapse Illustration of how to make discoloration 17

Step 17

Take out the relaxed dough, roll it into a long strip, divide it into 35 grams of dough, put it into the palm of your hand and roll it into a ball, then use the thumbs of both hands to rotate and press it to form a small dimple. #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 18

Step 18

Put the fillings in, and use your hands to close the mouth. Don't let too much air get trapped inside, so that it won't collapse easily when steamed.#spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 19

Step 19

After everything is done, sprinkle some black and white sesame seeds in the middle to better distinguish the fillings inside. #spring's umami#The mugwort green dough does not collapse or collapse Illustration of how to make discoloration 20

Step 20

Open the water in the pot and put it into the steamer to steam for 7 or 8 minutes and simmer for 2 minutes. Do not steam for too long. #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 21

Step 21

After steaming, brush the green dough with a layer of cooked oil to prevent sticking. #spring's umami#The wormwood green group does not collapse or collapse Illustration of how to make discoloration 22

Step 22

In this way, the green dough is ready. It will not collapse or change color, but will still be green. #spring's umami#The mugwort green dough will not collapse or collapse. Illustration of how to make discoloration 23

Step 23

Wrap it in plastic wrap and it won't harden for three days. #spring's umami#Illustration of how to make mugwort green dough without collapsing or discoloration 24

Step 24

Finished product picture Tips for cooking mugwort green dough without collapsing or discoloring