1 Bowl of Flour, 1 Bunch of Spinach: How to Make Spinach Buns, Fluffy and Soft, and Delicious
To make non-colored spinach buns, just add a little bit, and the buns will still be tender and green.
Most southern steamed buns and steamed buns are sweet, southern people are used to eating sweet things, so when making steamed buns and steamed buns, sugar is added. If you don't add sugar, it's really hard to eat. Once, Dad went out of town for breakfast and bought two steamed buns. He took a bite and found that the steamed buns didn't have sugar and didn't taste anything. He couldn't eat one bite, so he could only throw the two steamed buns away. Later, he could only eat noodles at a small snack shop.
During special times, there aren't many things to eat, and there are two packs of flour at home bought before the year, wanting to make meat buns during the Spring Festival. It’s found that there is no pork, so it can’t be made meat buns, so let’s make spinach buns! It’s nutritious and delicious. Spinach buns how to steam don’t change color? Just add a little bit, the buns are still tender and green.
If you don’t have spinach, you can use other vegetables and juice to mix with flour to make buns and steamed buns, such as carrots, lettuce, etc. Let's take action without saying anything.
Ingredients
Flour 500g, spinach 1 bunch.
Seasoning
Yeast 5g, white sugar 50g.
Method
Step 1: Wash and chop the spinach into small pieces. Heat a pot of boiling water, put the spinach into it and blanch it for one minute. After blanching, take it out and drain the water.
Step 2: Put the blanched spinach into a juicer, pour in 100g of warm water, and squeeze it into spinach juice for later use.
Step 3: Pour 500g of flour, 5g of yeast, 50g of white sugar, 1g of alkaline agent into a large bowl. Then pour in spinach juice. Strain the spinach juice with a sieve, which makes the buns more delicate.
Step 4: First stir it into a (xù zhuàng -), then knead it into a smooth dough. Because the dough is hard to knead, you can put it in for 10 minutes before kneading, which is easier to knead.
Step 5: Cover the kneaded dough with a lid and let it rise twice its size. In winter, you can add a little warm water, and then put the bowl on a warm water to let it rise, which can greatly shorten the rise time.
Step 6: After the dough has risen, knead it and deflate it. Sprinkle some flour on the cutting board, knead the dough for 5 minutes.
Step 7: Then roll it into a long strip and cut it into small portions.
Step 8: Knead each portion into the shape of a bun, and put all of them into the steamer. Put a piece of damp cloth at the bottom, cover with a lid, and let it rise twice its size again.
Step 9: After the buns have risen, cover the lid and steam for 15 minutes, then steam for 8 minutes before taking them out.
The spinach buns are done, fluffy and soft, nutritious and delicious. Eat them hot, and they won’t collapse when cold. Learn it and make it for your children to eat for breakfast.
Rainy Ming Xuan says:1. Spinach has formic acid, so blanch it before juicing to remove most of the formic acid, which makes the buns have no astringency.
2. Most of our steamed buns and steamed buns are sweet. I really can’t eat sweet steamed buns. Friends who don’t like sweet steamed buns don’t need to add sugar. To make the spinach buns non-colored, add 1g of alkaline agent.
3. It’s difficult for steamed buns to rise in winter, so you can boil a pot of water and put the rising dough in a bowl, cover it with a lid and put it on a warm water to greatly shorten the rise time of the steamed buns.
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