How to Make Jade Gem-Like Green Skin with a Soft and Chewy Texture After Refrigeration for 2 Days?

July 6, 2025, 9:42 a.m. Food

Spring Season~

Green dough – traces of spring

Spring, the season of all things budding. As the grass awakens from the cold earth and the leaves sprout from the withered branches, nothing expresses the mood of nature in spring as well as the vibrant green green dough!

(Image source: network)

There are many legends about green dough, dating back to the time when Duke Wen of Jin set fire to the mountains, and some say it was Li Xi Chong fleeing for his life and discovered that the grass was tasty. ...

These legends are mostly unconfirmed, but in Guangdong, about a thousand years ago, when the Hakka people migrated from the north, they liked to make a food called ai kwan or ai ci, which is a relative of green dough. So, today, green dough is more popular in Jiangnan, and it is about a thousand years old.

(Image source: network)

Not only Hakka, but also places like Changzhou and Chenzhou have their own 'green dough'. Besides its color bringing spring vibes, many people believe that the grass has the function of dispelling evil and warding off bad luck. Whatever the effect, in spring, green dough has a wish for us.

Many friends think green dough is just grass juice and flour mixed together, not difficult. But if you delve into it, you will find that just a few steps can result in great differences:Unusual methods: the color is particularly vibrantWhy does the color of green dough vary?Have you noticed that the green dough on the market is different every time, and the differences besides the filling are also the green dough's outer layer – grass. Some are vibrant green, and some are dark green. Does green dough have true and false?

No, it's actually…

Different methods of making, different materials, the finished product's color and texture will be different.

The most commonly used raw material for making green dough is grass, and traditional methods useFresh grassIn recent years, dried processed grass powder has also been used.Remember when you bought materials, classmate Deng's eyes widened in surprise, yes, she didn't know that grass powder also existedAfter experimenting with different materials to make green dough, we obtained the following results:1, Color contrast:⭐⭐⭐⭐⭐ Fresh grass

The aroma is more intense.

⭐⭐ Grass powder

The aroma is slightly weaker.2, Cold hardness contrast:

⭐⭐⭐⭐⭐ First steam then kneadThis formula contains a higher water content, and it remains soft and pliable for 2 days after refrigeration.

⭐⭐⭐ First knead then steam⭐⭐ Grass powderThis formula is the hardest.

Another reminder is that after making green dough, it should be packaged immediately with plastic wrap to maximize the softness of the outer layer.

4. You can replace the chef's knife or bread machine with a mixer, and adjust the mixing speed and time slightly.If you want to see the chef's knife version, click to get the recipe:

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Without flour, you can still make this green dough!*In 2019, Non-secret pushed out a method of using fresh grass and rice flour with a chef's knife to make green dough (the green dough skin is vibrant)02. Handling of Fresh Grass

Ingredients

Grass (cut off stems) 170gWater (for cooking) appropriate amount

Edible alkali 1.5-2g

About edible alkali and edible sodaEdible alkali has a stronger effect than edible soda, making the grass soften and maintain a vibrant green color for a longer period. Therefore, the amount of edible alkali used is generally half that of edible soda.The recipe uses edible alkali.

Preparation

1. Cold water into edible alkali, boil, put grass in, boil for about 1 minute.

2. Scoop out the grass, put into a food processor,3. Strain the grass puree through a sieve,

Without squeezing

Let the water drop out (until no water droplets remain).

4. Weigh out two portions, 45g each.

03. 3 Methods for Making Green Dough Skin (Text Tutorial)

One, Grass Powder + Rice Flour (Bread Machine Version)

This method of making green dough skin,

Can better control the water content of the rice dough.

▷As we all know, green leaves are most afraid of prolonged high temperature heating. Besides the color turning yellow and losing the original fragrance, grass is no exception. So we use the methods of adding edible alkali or edible soda to soften grass and maintain a vibrant green color in a short time.

▷Using rice dough with edible alkali and warm water is also to avoid grass being heated twice and to maximize the maintenance of a vibrant green color and grass fragrance.

▷Ingredients

Cornstarch 35g

Rice flour 135g Vegetable oil 12gGrass puree 45g

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Water 160g

▲ The above ingredients can make about 10-12 green dough pieces.Each green dough skin is about 30g.Preparation

1. Mix cornstarch and rice flour.

2. Add water gradually and mix well (don't rush it, as it's easy to add too much water).

3. Mix until the dough forms a weak resistance when dropped from a spoon (this indicates that the water is just right, not too dry or too wet).

4. Pour the dough into a container that can withstand high temperatures, wrap it with plastic wrap, and poke a few holes for ventilation.5. Place it in a steaming basket with holes, and steam for about 30 minutes.

6. Take out the steamed dough and transfer it to a bread machine bucket.

7. Turn on the bread machine to knead the function (the model used in the tutorial is the Berti PE9709, select function 13, direct fast kneading mode).

8. Knead for 20-30 minutes, and the grass dough will become elastic.

9. If you don't have a bread machine, knead it by hand (with gloves to prevent sticking, use a rolling pin mat to assist when the dough is too hot).

10. Finally, wrap it in plastic wrap and let it cool.

Good luck! This issue's tutorial on green dough skin is over,

The filling part will be left for the next issue. The filling is a series of unassuming but distinctive 'personality' green dough, even the name is special! Welcome to watch the next issue!

30g