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春日食春味，又到了吃青團(tuán)的季節(jié)啦。今年又去了去年打野的地方采了一些新鮮艾草，今年的艾草采的更早，更鮮嫩，所以做出來的青團(tuán)也更翠綠
青團(tuán)皮子還是沿用去年自用的青團(tuán)配方，只是這次加倍做了，做了3種口味的，分別是咸蛋黃肉松味的、椰香紫米、流沙花生黑芝麻。做出來的青團(tuán)依然軟糯香甜，放三天也不會(huì)變硬??
用料中的青團(tuán)皮用量是24個(gè)的量，每種口味做了8個(gè)，餡料會(huì)?剩余，留著下次再做

用料

青團(tuán)皮

糯米粉

400克

澄面（小麥淀粉）

120克

艾草泥

360克

開水

200克

豬油

20克

流沙花生芝麻餡

熟花生

120克

熟黑芝麻

80克

白砂糖

80克

豬油

80克

咸蛋黃肉松餡

咸蛋黃

7顆（大概110克）

肉松

70克

沙拉醬

50克

椰香紫米餡

紫米

250克

椰子油

25克

白砂糖

25克

煉乳

25克

清水（煮紫米用）

適量

一次解鎖3種口味的艾草青團(tuán)，放三天也不會(huì)硬??的做法
去年做了咸口筍丁香干肉餡咸口的青團(tuán)，

弄好的餡分別搓成25克/個(gè)的圓球，每個(gè)口味8個(gè)。放到冰箱冷藏活冷凍，花生芝麻餡冷凍會(huì)更方便后面包

下面來準(zhǔn)備青團(tuán)皮：新鮮艾草葉焯水后加適量水和一丟丟小蘇打，打成艾草泥

澄面中一次性加入燒開的開水

攪成半透明的糊狀

糯米粉中加入豬油和艾草泥

先揉均勻

再加入上面步驟5中的澄面糊

一起和成面團(tuán)

和好的面團(tuán)分成45克/個(gè)的劑子，共24個(gè)
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