is the annual Youth League season again. As a small dessert from snacks, around Qingming every year, grandmother starts to pick fresh mugwort leaves, beat glutinous rice, and then knead the buns! Her old man's hands are like magic, every time they change tricks to make a variety of flavors for us to eat!
Today I will share this old recipe that has been used for more than 30 years with everyone. I have enough fillings at home, affordable, delicious and healthy.
Ingredient ratio:
Qingtuan skin: 60g wheat starch, 300g glutinous rice flour, 100g fresh wormwood (wring out) after watering, 300g water, 6g edible alkali, A little oil
Salted egg yolk pork floss filling: 14 salted eggs, pork floss 110g, sugar 60g, salad dressing 45g, white sesame seeds 12g, corn oil 45g
Peanut and sesame filling: 80g cooked black sesame seeds, fine sugar ( Powdered sugar) 80 grams
Fresh bacon stuffing: 50 grams of rutabaga, 2 pieces of dried tofu, 1 handful of wild onions, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 200 grams of bacon cubes, 3 grams of MSG, 1 tablespoon of chicken essence, Sugar 3 grams
Homemade red bean filling: 500 grams of red beans, 3000 grams of water, 200 grams of rock sugar, 100 grams of corn oil, 120 grams of maltose (optional) (ps: You can make your own, or you can buy ready-made red bean paste )
Steps:
1. Wash the wormwood and drain the water for later use. Put the water in the pot and boil the wormwood, blanch the water for 2 minutes, then remove the inside and put it in In ice water.
1. Fresh wormwood, remove the rotten leaves, leave the green leaves and tender stems, wash, boil the water in the pot and add a little edible alkali to keep the emerald green color, remove the wormwood and put it immediately after watering In cold water.
2. Add water to the wormwood to make juice with a juicer, and filter it out with gauze.
3. Put the lard, glutinous rice flour, indica rice flour and sugar in the basin, bring the wormwood juice to a boil, pour it into the basin and stir evenly and knead it by hand until the softness is moderate, add water if it is not enough, more Just add flour, (the scorched glutinous rice flour is very malleable and easy to pack)
4. Prepare the dough in advance, take the salted egg and steam the egg yolk, put it in Just pinch the pork floss, sugar, oil, salad oil, and white sesame seeds.
5. Take out the dough and divide it into small pieces according to 35g each and round it. Open the nest, put it in the filling, wrap it and round it. Brush the surface with oil after wrapping.
6. Grease the bottom of the steamer or put the Qingtuan on a small piece of baking paper, boil for 9 minutes.
