Mugwort Steamed Buns

Mugwort is a very good food, which can regulate menstruation, prevent miscarriage, and dehumidify. In rural China, every family must make delicacies during Qingming Festival, such as Amy fruit. For beautiful mothers who don’t like to eat glutinous rice, you can try mugwort steamed buns. Today I will share with you how to make mugwort steamed buns.

Beginner

Steaming

Sweet and fragrant

One hour

Main ingredients

200g mugwort leaves

500g flour

Accessories

5g yeast

20g white sugar

Adequate amount of baking soda

Appropriate amount of warm water

How to make moxa leaf steamed buns

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1. Remove the old leaves and old roots from the moxa leaves you bought, and wash them clean.

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2. Boil the water in a stainless steel steamer, add the cleaned mugwort leaves, add some baking soda, cook for about 12 minutes to remove the bitter taste, remove and put under cold water Take a shower, wring out the water and chop into fine pieces.

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3. Use a rolling pin to crush the mugwort leaves.

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4. Crush the mugwort leaves and set aside.

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5. 500g flour.

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6. Split the yeast with warm water, add the yeast water and sugar to the flour, then add the mugwort leaves together, and start kneading into a smooth dough.

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7. Knead it into a round steamed bun shape, put it in a steamer, cover the pot, wait until the steamed buns naturally ferment to 1.5--2 times in size, steam over high heat, add water Bring to a boil, reduce to medium heat for about 13 minutes, turn off the heat, wait another 5 minutes and open the lid.

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8. The delicious and fragrant moxa leaf steamed buns are ready.