Dousha Qingtuan

1. First, make bean paste. Soak white cowpeas in clean water for more than 10 hours, then cook them until cooked. Use a blender to mash them into a paste, add vegetable oil, butter, and sugar to a wok, and use medium to low heat to make bean paste. Allow the oil to be completely absorbed by the bean paste and most of the water to dissipate. After frying, let the bean paste cool and it can be used. Because it's white cowpeas, the bean paste is this white color.

2. Prepare fresh mugwort leaves.

3. Then make a clear sauce, boil fresh mugwort leaves in a small pot, and add baking soda while cooking to maintain the green color of the leaves.

4. After cooking, take it out and let it cool.

5. Then chop the leaves into small pieces, put them in a juice glass, and add about 120 grams of water to make a paste. If you don't have a juice cup, you can chop the boiled leaves and grind them into a paste in a mortar.

6. Obtain approximately 170 grams of clear juice for later use.

Put 7.60 grams of cornstarch in a bowl, add 100 grams of boiling water, mix well and set aside. Clarified flour is wheat starch. With the addition of clarified flour to glutinous rice flour, steamed green dough has a better taste and appearance. It is soft, non sticky, crystal clear and shiny.

8. Place 200 grams of flour on a kneading pad, pour in mugwort juice in portions, and mix well. Mix the previously prepared dough with mugwort dough.

9. Knead into a smooth dough, the consistency of mugwort juice may vary. Use 170 grams as a reference, and finally knead into a dough with moderate softness and hardness. At this point, the dough has poor extensibility and even feels a bit crispy. Further processing is required.

10. Grab two pieces of dough the size of eggs, put them in a small pot and cook them until cooked. Knead the cooked dough together with the raw dough.

11. After this operation, the extensibility of the dough will improve, making it easier to fill the bread later.

Divide the bean paste into 25 grams each and roll it into a filling ball.

13. Take 35 grams of dough, roll it into a round shape, knead the dough into a nest, wrap it with bean paste filling, and the green ball is ready.

14. Qingtuan can be made into round balls or with a small tail, making it easy to distinguish between different fillings if you make two different flavors of fillings at once.

15. Put the wrapped green balls into the steamer, remember to cover them with oil paper or zongzi leaves to prevent sticking. After the water boils, count the time and steam for 15 minutes. After the pot is opened, brush the surface of the steamed green balls with oil to prevent them from drying out. If you can't finish them in a while, you can wrap them with plastic wrap. For homemade green balls, there are no additives, just finish them as soon as possible.