French Fries Buns
1.
Wash the spinach and squeeze the juice directly with the fruit juice machine. The juice residue from the juice machine is separated and does not need to be filtered.
2.
Add yeast to the spinach juice, let it rest for 5 minutes, add flour and sugar in turn, stir evenly with chopsticks, and then directly search for three light (face light, hand light, pot light) by hand. The same is true for yellow dough and white dough.
3.
The dough is packed in a fresh-keeping bag and the dough is fermented to about twice as large.
4.
The dough after fermentation must be like washing clothes. It must be kneaded vigorously to discharge the air in the dough. If it feels sticky, you can add some flour to knead, but remember that the amount should not be large, only a little at a time After kneading the dough, flatten it with a rolling pin and cut out the shape shown above with a kitchen knife.
5.
Put the cut yellow noodles on top, as shown in the picture, the length of the French fries can be inconsistent, so that it is more realistic!
6.
Close the other half of the green dough.
7.
Moisten the baking brush with water, and gently brush the surface to slowly round the white noodles into an "M".
8.
Press both sides with a fork or a clean comb
9.
Boil the water in the steamer until it is warm, put the steamed buns in, cover the pot for second fermentation, about 5 minutes, after the second fermentation, steam directly on high heat for 10 minutes, after turning off the heat, you need to wait for 5 minutes before opening the lid , Otherwise the steamed buns will easily shrink when cold, and the surface will be unsightly.
Tips:
The method has been explained very clearly, if you are unclear, you can add my letter: 370411896 (Note: Gourmet Master), and you are welcome to exchange and study together if you love food.
