Small fresh spinach two-color steamed buns in spring|Healing mood

Cooking Instructions

1. Wash the spinach

   

2. Cut off the underlying roots

   

3. Put an appropriate amount of water in the pot to cover the spinach, put the spinach in after boiling over high heat, and cook the spinach for about 2~3 minutes

   

4. Scoop up and sprinkle off any excess water

   

5. Put it in the wall breaker

   

6. Adjust the "fruit and vegetable mode" to squeeze into spinach puree ~ It only takes 2 minutes... This wall breaker is super easy to use

   

7. Get a delicate spinach puree

   

8. Sift the spinach puree

   

9. Strain out the spinach juice

   

10. Prepare 115g of spinach juice

    

11. Add the other ingredients to the spinach dough and stir them with chopsticks to form a flocculent

    

12. Then knead the dough into a smooth dough (a little resistance at first, it is more difficult to knead, you need to knead it for a few more minutes) and let it sit at room temperature

    

13. Mix all the ingredients in the original dough

    

14. Stir with chopsticks to form a flocculent shape, then knead it into a smooth dough with your hands

    

15. Get one portion plain dough and one portion spinach dough

    

16. Take one serving of spinach dough and roll it out into a long tongue with a rolling pin

    

17. Turn it over again and roll it out to a length of about 35 cm

    

18. Rectangular dough sheet with a width of 26 cm (the dough sheet needs to be rolled back and forth, so that it is easy to roll out and less laborious)

    

19. The plain dough is also rolled into sheets of the same size

    

20. Place the plain dough sheet on top of the spinach dough sheet so that they coincide exactly

    

21. Use a scraper to cut in half in the middle position

    

22. Turn the left patch over

    

23. Brush the plain dough sheet on the right with a thin layer of water

    

24. Roll it up from top to bottom, and be sure to roll it tightly, so that there will be no bubbles in the steamed bun

    

25. Brush the spinach dough sheet on the left with a thin layer of water

    

26. Roll it up from top to bottom and roll it tighter, so that you can get white-skinned steamed bread and green-skinned steamed bread

    

27. Take a portion of the green skin and slowly rub it into a longer part with your hands

    

28. Cut with a sharp knife, the head and tail are not left, and cut into a knife with a width of 2 cm to cut the steamed buns

    

29. The dough is also used in the same way as above

    

30. After the steamed bun is cut, put a square piece of small oil paper underneath, put it on the steamer, pour a little boiling water under the steamer, cover the pot, and ferment for half an hour

    

31. This is a good state of fermentation, add an appropriate amount of water under the steamer, cover the pot, start steaming for 15 minutes after boiling, do not lift the lid immediately after steaming, and let it simmer for another 5 minutes

    

32. Fluffy and soft, the appearance is responsible

    

33. Two styles, this is a green leather model

    

34. This is a white leather model

    

35. It's just spring ~ it's very fresh to look at... It is also more nutritious and healthy to eat for babies and the elderly at home