How to make spinach steamed buns

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  1.Wash the spinach leaves and dry them out

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  2.Use a juice machine Shake it once and the juice residue will automatically separate, leaving spinach juice and noodles.

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  3. Stir spinach juice, yeast, sugar and baking soda with chopsticks until melted.

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  4.Add flour and cooking oil.

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  5. After stirring with chopsticks into cotton wool, knead directly with your hands.

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  6. Knead until the basin is light, take out the dough with bare hands, place it on the chopping board and continue kneading , knead into a smooth dough.This process generally does not require adding more flour.Different flours have different water absorption properties.If it feels sticky, add a small amount of flour.

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  7. Roll the dough into long strips, cut into small pieces, look at the cross section, there is no The stomata are the best.

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  8.As a southerner with severe obsessive-compulsive disorder, I directly roll the dough into a round shape and wrap it in a thin layer Put a layer of flour into the mooncake mold, press the mold, and the dough will come out easily.

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  9.Put the steamed bun embryo into the steamer, pour water into the pot, and turn on the high heat.After counting for 30 seconds, turn off the heat, cover the pot, and let the steamed buns ferment.The entire production process only requires one fermentation.Wait patiently for this step.The steamed bun embryos will ferment until doubled in size.Lift them very lightly and press them lightly with your fingers.It will be ready when it rebounds slowly.At this time, turn on the heat again and steam directly for 10 minutes.When it is completely fermented, just open the lid when the time is up.The steamed buns will not shrink back.

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  10.You green little cutie, try it with your beautiful mooncake mold!