1. White dough: Take 150 grams of flour and pour it on the countertop, add 2 grams of yeast, 10 grams of sugar, and 83 grams of water. Stir it slowly with your hands into a flocculent shape and knead it into a smooth dough.
2. Green dough: Take 150 grams of flour and pour it on the countertop, add 2 grams of yeast, 10 grams of sugar, and 88 grams of spinach juice. Stir it slowly with your hands into a flocculent shape and knead it into a smooth dough.
3. Cover the two kneaded doughs with plastic wrap and leave them to ferment at room temperature.
4. Prove to twice the size of the dough.
5. The green dough that has been made is fully kneaded and exhausted, rolled into a thin dough sheet, and a round dough sheet is pressed out with a circular mold.
6. Take a piece of dough and fold it in half, press out a crescent shape, and remove the pressed part.
7. Unfold the dough and place on three rounded white doughs.
8. Wrap the green dough around the white dough and press tightly.
9. Wrap it and put it in a steamer, let it stand for 30 minutes, steam it in cold water for 15 minutes, turn off the heat and let it sit for 5 minutes.
Tips:If you want to steam it to be green, you can try matcha powder.
