1
![](doupload/caipu/12/11/13/20121113084203197.JPG)
原料图
2
![](doupload/caipu/12/11/13/20121113084203583.JPG)
艾草茎去掉叶子,用来做苹果蒂;
3
![](doupload/caipu/12/11/13/20121113084203879.JPG)
将艾叶茎剪成3cm长,备用;
4
![](doupload/caipu/12/11/13/20121113084203121.JPG)
将栀子捣碎,加一碗水,煎煮10分钟;
5
![](doupload/caipu/12/11/13/20121113084203619.JPG)
取栀子汁,放置室温,备用;
6
![](doupload/caipu/12/11/13/20121113084203786.JPG)
将酵母粉倒入栀子水中(铺满水面即可),拌匀,待用。
7
![](doupload/caipu/12/11/13/20121113084203810.JPG)
取不锈钢盘,高筋面粉过筛并加入白糖与色拉油,然后倒入栀子酵母水,边倒边用筷子搅拌,(如不够水,可添加温水)。
8
![](doupload/caipu/12/11/13/20121113084203115.JPG)
反复和成光滑面团,盖上保鲜膜或湿布,放置温暖处发酵;
9
![](doupload/caipu/12/11/13/20121113084203966.JPG)
面团发酵至原来的1.5-2倍大即可;
10
![](doupload/caipu/12/11/13/20121113084203404.JPG)
从瓶子里取出适量苹果酱,备用;
11
![](doupload/caipu/12/11/13/20121113084203539.JPG)
发酵好的面团再充分揉掉面团里的气泡,分成几等分,然后搓成长圆条;
12
![](doupload/caipu/12/11/13/20121113084203227.JPG)
将长圆条下剂子;
13
![](doupload/caipu/12/11/13/20121113084203167.JPG)
双手配合将剂子搓圆;
14
![](doupload/caipu/12/11/13/20121113084204135.JPG)
用拇指按压一个窝;
15
![](doupload/caipu/12/11/13/20121113084204200.JPG)
包入苹果酱;
16
![](doupload/caipu/12/11/13/20121113084204678.JPG)
两手配合一起慢慢从下往上推,包住馅料,再搓圆;
17
![](doupload/caipu/12/11/13/20121113084204523.JPG)
整理成圆球形,顶端用一根筷子轻轻按压凹进去,然后插入一根艾草茎,作为苹果蒂;
18
![](doupload/caipu/12/11/13/20121113084204953.JPG)
做好的苹果包生胚(黄色的像雪梨),码放于蒸笼上,再静置20分钟;
19
![](doupload/caipu/12/11/13/20121113084204963.JPG)
水开锅后大火蒸15分钟,2分钟后再开锅,以防包子回缩。
20
![](doupload/caipu/12/11/13/20121113084204194.JPG)
蒸好的苹果包已华丽丽的转身,雪梨变青苹果。