Spinach juice buns

Name: Spinach juice buns
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 500g low-gluten flour; 3g High-activity yeast powder; 1 tbsp Lard; 40g white sugar; 200g Spinach; 2g Edible baking soda

Jade-green steamed buns dyed with fresh spinach juice stabilized by a pinch of baking soda, wrapping a savory filling beneath soft, vividly colored skins.

1 hrNewMedium Staple Food Steam Sweet

Instructions

1
Remove the stems from the spinach and wash it…
2
When the water boils, blanch for 1–2 minutes, then take it out and put it into ice water.
3
Add water and put it into the juicer to extract the juice.
4
Filter with a net to remove residue, then after obtaining spinach juice, add 2 grams of edible baking soda to fix the color!
5
Put flour in a basin, add sugar and lard into the flour, dissolve the yeast powder in warm water, then slowly pour the spinach juice into the flour mixture while stirring with chopsticks. Mix until it becomes a flaky texture and there is no dry flour left, then knead into a smooth dough!
6
Place it in a bowl, cover with a damp towel or bag, and let it ferment until doubled in size!
7
The fermented dough has a web-like texture.
8
Take out, vent, and knead into the original dough.
9
Cut into small pieces of uniform size.
10
Flatten the small portions, roll them into a round shape with a rolling pin, and wrap in the filling.
11
After wrapping it up, cover it with a lid and let it proof again until it is 1.5 times larger. When you pick it up, it feels very light!
12
Once the water boils, steam over boiling water for about 8 minutes, turn off the heat, and after 2 minutes, open the lid and it’s ready!
13
I made one with purple sweet potato filling.
14
You can do it this way.
15
It can also be used for printing patterns.