Mugwort bean paste buns

Overview

Mugwort can benefit the liver and gallbladder, and is the best food in spring. My mother planted a lot of them on the balcony this year and usually uses them to make chicken soup or glutinous rice cakes. If you can't finish eating, dry it in the sun and save the leaves for making soup. The roots and stems can be boiled in water and bathed in the early stage of a cold, and it will be fine for a few days. My daughter likes steamed buns very much, so I made this mugwort steamed buns for her.

Tags

• staple food
• home cooking
• sugar
• wormwood
• yeast
• bean paste
• plain flour

Ingredients

Steps

1. 1 Wash fresh mugwort

   

2. 2 Blanch it with boiling water to remove the bitterness

   

3. 3 Use a blender to make a paste

   

4. 4 Add flour, sugar, yeast water and a little salt and stir until it becomes fluffy

   

5. 5 Put it into the bread machine and knead it until the dough comes out. I pressed the kneading button twice and added butter in the middle

   

6. 6 Ferment until doubled

   

7. 7 Prepare bean paste (this is homemade in advance)

   

8. 8 After the dough is deflated, divide it into small pieces and wrap them in bean paste, sealing them downward

   

9. 9 Place in steamer for second fermentation

   

10. 10 Steam over high heat for 15 minutes and bake for 5 minutes before boiling

    

11. 11 The two-year-old girl loves eating steamed buns the most

    

12. 12 Very soft bean paste buns