Shanzhai Green Apple

1. Raw material diagram

2. Remove the leaves from the stems of mugwort and use them to make apple stems;

3. Cut the stem of Artemisia argyi into 3cm long and set aside for later use;

4. Crush the gardenia, add a bowl of water, and boil for 10 minutes;

5. Take gardenia juice and let it stand at room temperature for later use;

6. Pour yeast powder into gardenia water (cover the water surface), mix well, and set aside for later use.

7. Take a stainless steel plate, sieve the high gluten flour and add white sugar and salad oil. Then pour in gardenia yeast water and stir with chopsticks while pouring (if there is not enough water, warm water can be added).

8. Repeatedly blend into smooth dough, cover with plastic wrap or damp cloth, and place in a warm place for fermentation;

9. The dough should be fermented to 1.5-2 times its original size;

10. Take out an appropriate amount of apple sauce from the bottle and set it aside;

11. After fermentation, knead the dough thoroughly to remove any bubbles, divide it into several equal parts, and then knead them into long round strips;

12. Lower the long and round strip into the lower part;

13. Use both hands to knead the pill into a round shape;

14. Press a socket with your thumb;

15. Wrap in apple sauce;

16. Slowly push both hands together from bottom to top, wrap the filling, and then knead it into a round shape;

17. Organize into a spherical shape, gently press the top with a chopstick into the concave shape, and then insert a stem of mugwort as an apple stem;

18. The prepared apples are wrapped with green embryos (yellow like snow pear), stacked on the steamer, and left for another 20 minutes;

After boiling the water, steam over high heat for 15 minutes, then boil again after 2 minutes to prevent the buns from shrinking.

20. The steamed apple bag has turned beautifully, and snow pear turns green.