Tuanzi, also called Qingming Tuanzi, is a special food in Tomb-Sweeping Day and a traditional snack in the south of the Yangtze River. The custom of eating Youth League in Tomb-Sweeping Day can be traced back to the Zhou Dynasty more than 2,000 years ago. It was first related to the Cold Food Festival. People kneaded wormwood, a plant that regulates qi and blood, eliminates dampness and dispels cold, into food, and later became a green ball in various places. Although Tomb-Sweeping Day has passed, dumplings, as a traditional food, are suitable for eating at any time.

Qing Tuan is a dough made of wormwood, green as jade, especially beautiful, with a faint scent of wormwood, soft and glutinous, wrapped in rich fillings, which is deeply loved by everyone; Sesame peanut stuffing, salted egg yolk floss stuffing, bean paste stuffing, salted meat stuffing, etc. They are all common fillings of green balls. Today, I will share with you the classic green ball filled with sesame and peanuts, and tell you the secret of keeping the steamed green ball green but not yellow, round and not falling down.

Composition:

(Sesame and peanut stuffing: cooked black sesame 90g cooked peanuts 1 10g white sugar 50g butter 50g) Pulverized 20g boiled water 25g wormwood powder 10g white sugar 25g edible alkali 0.5g warm water1/0g arowana ground glutinous rice flour 160g sticky rice flour.

Steps:

1. Put the cooked peanuts, cooked sesame seeds and sugar into a blender, break them and pour them into a bowl. Butter will melt into a liquid state. Pour in liquid butter, stir well with a spatula, and refrigerate for half an hour. This will make the filling more solidified and more convenient to wrap.

2. Pour the ground powder into a small bowl, pour it into the freshly boiled water, and quickly stir it into a paste.

3. Here I use wormwood powder instead of wormwood, which is more convenient to use, reduces the processing time of wormwood, and still carries the fragrance of wormwood; Put wormwood powder, sugar and edible alkali into a bowl, pour warm water and stir to dissolve.

4. Pour in Arowana refined glutinous rice flour, sticky rice flour, Arowana corn oil and clear water; Arowana ground glutinous rice flour is especially suitable for Chinese cakes, with white color and fine powder.

5. Bring disposable gloves and knead into a soft and non-sticky dough, and divide it into 30 grams. I made 12 pieces here, and covered them with plastic wrap to avoid air drying.

6. Sesame stuffing is also divided into 30 grams and rounded for use. Our noodle stuffing here is 1: 1, and the finished product is thin and big. Take a small piece of dough, knead it round and flatten it, knead it into a thick middle and thin sides, add stuffing, and tighten the seal with a tiger's mouth.

7. Put a proper amount of water in the pot, bring it to a boil, and then put in the green balls. The green ball needs to be covered with a layer of oil paper to prevent sticking, and steamed for 10 minutes. Immediately brush the steamed dough with a layer of cooked oil to prevent adhesion. Dough that is not eaten immediately should be wrapped in plastic wrap and kept soft.

Tips:

The butter in sesame peanut stuffing can be replaced with the same amount of lard as you like, but it won't solidify without ordinary edible oil.

The function of putting edible alkali is to make the green ball evaporate green and not easy to turn yellow. Omission is not recommended.

③ The amount of water for kneading dough is not fixed at 100%. According to the water absorption of glutinous rice flour used, the amount of water will be different. It is suggested that water can be gradually added to better control the amount of water, and finally kneaded into a soft and non-sticky dough.