Spinach and Bean Paste Buns
1.
Add the yeast to the spinach juice and stir until melted.
2.
Mix Fuqiang powder, milk powder, and granulated sugar.
3.
Pour the spinach juice into the flour and mix it with chopsticks to form a flocculent.
4.
Knead into a dough that is not too smooth, cover with plastic wrap and let it stand for 5 minutes.
5.
Then continue to knead into a smooth dough.
6.
Cover with plastic wrap and ferment in the oven until it is twice as big (a tray of hot water is placed on the bottom of the oven to provide temperature and humidity. When the weather is cold, the hot water should be replaced once, and the fermentation time is about 1.5 to 2 hours).
7.
Dip the flour with your fingers and press into the dough without shrinking or collapsing, indicating that the fermentation is complete.
8.
Divide into about 50 grams of dough, a total of 10 portions.
9.
Flatten the dough, wrap it in an appropriate amount of bean paste filling, and close it down.
10.
After the water is boiled in the automatic pot, turn off the heat, put in the wrapped buns, and carry out the second fermentation for 15 minutes.
11.
Take out the fermented buns, then add cold water to the pot and bring the water to a boil over high heat.
12.
After the water is boiled, put in the buns and steam on high heat for 16 minutes.
13.
The steamed stuffed bun is gradually growing up. Don't rush to open the lid after the procedure is over.
14.
Let the buns simmer in the pot for about 5 minutes before opening the lid, and the spinach and bean paste buns are ready.
Tips:
1. The water absorption of each brand of flour is different. The amount of spinach juice given here is for reference only.
2. Exhaust and knead the noodles sufficiently, so that the buns made in this way are smooth and attractive.
3. Don't remove the cover immediately after cooking, let it slowly adapt to the drop in temperature, so as to prevent the buns from shrinking and becoming deformed due to sudden cold and heat.
