Exclusive Small Daisy and Mugwort Two-Color Steamed Bun

Pick the tender mugwort leaves and wash them clean.

Put water in a pot and bring it to a boil, add a small spoonful of baking soda, and blanch the mugwort for one minute.

After scooping it out and cooling it, the colder the water, the more it can maintain its green color.

Put the mugwort into a blender, add an appropriate amount of water, and grind it into mugwort paste.

Mix g of flour, 3g of yeast, and 5g of sugar, then add mugwort paste.

Knead into a smooth dough, and knead the flour and yeast into a white dough, cover with a damp cloth and let it ferment in a warm place.

Take the fermented green dough out, knead it evenly on the countertop, and roll it into a large sheet.

The white dough is also rolled out into sheets of roughly the same size and thickness.

White and green slices stacked together.

Roll up from one side.

Cut into small pieces.

A small portion of the white dough is pressed into small daisy flowers using a mold.

The little daisy stuck to the steamed bun dough when it got wet.

Place the steamed bun dough in the steamer basket for a second proofing.

When the dough buns have grown larger and lighter, place them in a steamer with cold water. Steam after the water boils and produces steam for 15 minutes, then turn off the heat and let them steam with residual heat for 5 minutes before opening the lid.

The colors are beautiful, and the feeling of spring is overwhelming.