“Ai bao, also known as Qingming bao, is a famous snack in Guangxi. Every year during the Qingming Festival, the leaves of Ai are clear and green. People pick, wash, boil water, chop them, knead them with glutinous rice flour, wrap them in peanuts, sesame seeds, soybeans, etc. to make steamed buns, slightly flat, steamed in a steaming cage for about 10 minutes, then they can eat them.Just out of the cage, Aiba is tender green. After gradually cooling, it becomes green. The green and dripping color makes people eager to bite a big mouthful. Its soft, waxy, with a light aromatic aromatic aromatics, accompanied by sweet and fragrant stuffing, makes people have a lingering fragrance and endless aftertaste.
|Fresh Artemisia argyi leaves||500 grams|
|Glutinous rice flour||500 grams|
|wheat starch||100g (or glutinous rice flour)|
|Peanut and sesame stuffing||100 grams|
|Baking soda||1 small spoons|
|Edible oil||1 small spoons|
Clean fresh mugwort leaves.
Boil a pot of boiling water, put in a spoonful of baking soda (to keep the leaves green), put in the leaves and boil for two or three minutes, until the leaves are soft by hand, and immediately pick up the cold water several times.
Squeeze dried mugwort leaves.
Break in the feeding machine.
Mix glutinous rice flour, wheat starch and sugar, mix with mugwort paste, add mugwort paste and knead noodles, add 1 spoon vegetable oil (in order not to stick to hands, easy to release).
Knead into dough.
Divide the kneaded dough into several equal parts, wrap the filling like dumplings, and rub the dough round.
Put it into the moon cake mould and press it into the cake billet.
Put the prepared cake into the steamer pad with baking cloth.
Steam over high heat for 10 minutes.
You can smell the fragrance of mugwort leaves when you leave the pot to cool.
When boiling mugwort leaves, put some baking soda, the leaves will not be yellow.