Spinach Steamed Bun

Prepare 300 grams of spinach and 500 grams of all-purpose flour.

Put 5 grams of high-sugar tolerant yeast, 5 grams of sugar, a spoon of salt, and 240 grams of warm water in a bowl and mix evenly.

Blanch the spinach, drain it, squeeze out the water, and chop it.

Add a small spoon of lard and 1 gram of baking soda to the flour, pour in the mixed yeast water, and knead in the chopped spinach to form a dough. Let it rise in a warm place until it has increased by 1.5-2 times.

The fermented dough has a honeycomb structure and has increased in volume by 1.5 times.

Knead the dough to release the air, roll it into long strips, make a horizontal cut, brush with oil, and sprinkle a little dry flour.

Pinch it, and perform the same operation on the opposite side.

Knead and cut into sections, with the cut side facing up, and shape into a cylinder.

Ferment again; the steamed buns will become lighter and bigger. Press lightly and they will bounce back. Steam for 15 minutes after the water boils, then turn off the heat.

Spinach steamed buns are finished.

Very soft, savory and salty, leavened steamed buns are easy for children to digest and absorb.

The remaining part was steamed with cheese, making it more nutritious. The cheese oozed out a bit, but aside from the appearance, it didn’t affect the taste at all.