Spinach Powder Patterned Steamed Bun

Prepare spinach flour, dry yeast, and cool water at room temperature.

Mix the yeast and flour, pour in water, and use chopsticks to mix into a dough; since the flour's water absorption varies, water can be added gradually.

Place the dough on the workbench and knead for about 3 minutes, until the dough is smooth and delicate;

Divide the dough into 6 equal portions, roll each into a ball, and cover with plastic wrap or place a bowl over them to prevent the dough from losing moisture.

Take a piece of dough, flatten it, roll it into a small round cake about 9 cm in diameter, and cut it into 4 equal parts with a scraper;

Fold each center point towards the curve, and make it slightly higher than the curve.

Stand up the four panels with the small points facing up;

Press down on the small tip with a chopstick;

Remove the chopsticks, and pinch the two curved corners downward together.

The other three pieces bend downward in sequence; no flour is sprinkled on the dough, so it can stick well to the dough sheets;

Place the dough ball on your palm, adjust the pattern, and pinch out the leaf shapes and stems;

Place the raw buns on oiled paper or the steamer tray, then stack them in the steamer basket;

Cover the pot, let it rest for about 20 minutes, and adjust the time according to the temperature and humidity inside the pot;

When the dough has risen to 1.5-2 times its original size, turn on the heat, steam for 12 minutes after it starts producing steam, and let it sit for 3-5 minutes before taking it out.

Spinach powder patterned steamed buns, fluffy and steaming, nutritious, healthy, and delicious!