Small Fresh Shell Buns

Small Fresh Shell Buns

1. Take an appropriate amount of spinach leaves

2. Put it in a pot of boiling water and blanch it, remove the cold water

3. Put the spinach leaves into the food processor, add some water, and beat them into pureed spinach

4. Filter it with gauze

5. This is the filtered spinach juice

6. Add flour, yeast, sugar

7. Knead into a smooth and soft dough. If the spinach juice is not enough, make up with water

8. Take another flour, add yeast and sugar

9. Add water and knead into a smooth and soft dough

10. The two doughs are about the same size and have the same hardness as possible. To save space, two doughs can be put in a basin, separated by plastic wrap, and kept in the refrigerator to ferment overnight.

11. This is the made dough

12. Separate exhaust

13. Divide them into equal amount of small doses, round them one by one, and relax for a few minutes

14. Take one dose each and roll it into an oval shape

15. Stack it up, then roll it out a bit to make the two dough pieces fit tighter. White can be slightly larger than green, exposing white edges

16. As shown in the figure, use the back of a knife to press out a striped road at 1/2

17. Then push the edge slightly inward to form an evenly inwardly curved arc

18. As shown in the picture, use chopsticks to clamp the left and right sides in the middle, but do not cut off

19. Gently fold in half, without compaction on both sides, and the textured side faces up

20. Put the raw embryo code of the prepared shell buns and let them steam again for ten minutes, then steam them on high heat. Steam for 15 minutes after the fire is aired. This is a steamed bun (forgot to take pictures before steaming)

21. Small fresh

22. Because there is a gap in the middle when the raw embryo is folded in half, it can be uncovered after being steamed and can be eaten with vegetables.