Spinach and Black Sesame Two-color Steamed Buns
1.
Prepare all ingredients
2.
Wash the spinach and put it in boiling water, blanch it to soften, remove it, cut into sections, put it in the wall breaker, add baking soda and a little water to mud and wait for it to cool; put flour and yeast in the basin, and then add the spinach puree in batches
3.
After mixing well, knead into a smooth dough with moderate hardness, cover it and put it in the refrigerator overnight; take it out the next morning and warm it up; you can also squeeze the juice and make it now.
4.
Make the white dough directly in the morning: warm water to dissolve the yeast, and then knead the dough with the flour and corn flour in the bread machine; after kneading, the bread will automatically enter the fermentation state
5.
The fermented dough is almost 2~2.5 times as big as the original. Dip dry flour with your fingers and poke a hole on the top. If the surface does not shrink or collapse, the fermentation is in place.
6.
Take it out and press it to exhaust, knead it, and then divide it into small doses and round it for later use.
7.
The green dough that has been warmed up is also used the same method to vent and knead into long strips, and cut into small pieces of uniform size.
8.
Then knead it into a small ball and cover it with plastic wrap in time to prevent moisture loss on the surface
9.
Roll out each green dough into a thin round piece on the periphery and thick in the middle, then put an appropriate amount of black sesame filling to wrap tightly, and cover with a film for later use
10.
Then, roll each white dough into a thin round piece with a thickness in the middle, and then wrap the green sesame ball with the smooth side down.
11.
After wrapping, press it gently with your hand, and cut it into your favorite pattern with a blade; you don’t want to cut the flower.
12.
Put clean water in the pot, put the raw steamed buns on the steamer; then cover the pot, do not open the fire, let it send about 20 times
13.
When the volume of the raw embryo becomes significantly larger, press it lightly with your fingers and it will not rebound significantly, or it is OK to pick up a raw embryo and feel light and light in your hand.
14.
Start steaming on high heat, turn to medium heat after getting the air, and steam for another 15 minutes; turn off the heat and simmer for 3 minutes before opening the lid; so that the steamed buns will not collapse
Tips:
1. Spinach juice is a natural pigment, containing oxalic acid will affect the absorption of calcium, and will easily change color when exposed to heat; so it needs to be blanched with boiling water in advance to effectively remove oxalic acid. Add some baking soda, the steamed buns will not change color after the acid and alkali are neutralized, and the color will remain emerald green. A small amount of baking soda will not have any effect on the body.
2. Different brands of flour have different water absorption. Do not pour the prepared water all at once. Reserve about 10 grams first, and then increase or decrease according to the dryness and wetness of the dough.
3. After the steamed buns are steamed, do not open the lid in a hurry. You need to braise for 3 or 5 before uncovering the steamed buns so that the steamed buns will not collapse.
