Mugwort Steamed Bun

Wormwood is cleaned thoroughly.

Add baking soda to boiling water and boil the mugwort until soft. The purpose of adding baking soda is to make the mugwort greener, but you can omit it if you don't like it.

Scooped out cold water.

Put it into a blender and add 200 grams of water to make juice.

Pour the prepared mugwort juice into a bowl.

Next, knead the dough by adding sugar and yeast powder to the flour.

Add mugwort juice in small amounts multiple times.

Stir with chopsticks until it becomes a flaky texture, then knead the dough by hand.

Knead into a smooth dough and let it rise until it doubles in size.

Forty minutes have passed, and the dough has finished proofing.

Place it on the cutting board, add an appropriate amount of dry flour, and knead to remove the air.

Roll into a long strip.

Cut into equal small portions.

Knead it into small dough balls again.

After the second fermentation, turn on the heat and steam for 15-20 minutes. After steaming, turn off the heat, let it sit for 5 minutes, and then open the lid.

Finished product. A fresh aroma of mugwort, almost like tasting spring in your mouth.