Artemisia cake
Overview
Last year I made Qingtuan dumplings according to the recipe on the Internet, but the effect was not as expected. The color was yellow-green, ugly, hard, and not delicious. This year, I asked a few questions that I was confused about, thought about it, and finally succeeded!
Tags
Ingredients
Steps
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Wash the mugwort
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Chop (this step is very important, otherwise the food processor blade will get tangled)
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Put it into the wok, add edible alkali and water
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When cooked, be sure to cook until soft
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Place in a food processor and grind
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I use the juice program so it can be broken even more!
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This is what it looks like after finishing, for your reference
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There is a lot of water in it, so it needs to be stir-fried to dry it out. If there is enough powder, you don’t need to fry it.
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Mix the glutinous rice flour and sticky rice flour evenly, add the mugwort juice that has just been turned off the heat, and make sure it is hot. This is the key to making it soft.
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Put in the kitchen mixer and set it on the first setting for ten minutes
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Don't make it too hard. If it's hard, add more water to dilute it. The degree of softness and hardness is that if you pull a piece of dough, you can pull up a tip of four to five centimeters.
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After draining the oil, set it in second gear and search for fifteen minutes. It must be kneaded. This is the key to Q!
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After kneading, directly grasp the dough, wrap it up, and roll it into a ball. If you want to eat the original flavor, directly roll it into a ball. If you want to eat salty food, just pack whatever you like.
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This is what I packed today
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The color is very beautiful after steaming, and it becomes soft when cold. Q, my husband couldn't resist it at night and ate about ten of them!
