1. Wash the spinach.
2. Blanch the spinach with boiled water, pick it up, and put it in cold water immediately.
3. Squeeze the spinach dry, put it in a cooking cup, add 100 grams of water, and beat into spinach juice.
4. Strain it with a sieve. The color of the steamed buns will be more delicate. Heat the filtered spinach juice with insulated water, then add the yeast, and stir with chopsticks until the yeast is dissolved.
5. Put the flour, milk powder and sugar in the mixing bowl and mix well.
6. Slowly pour in the yeast spinach juice and mix the flour until fluffy.
7. Then knead it into a smooth dough with your hands.
8. Cover with plastic wrap and ferment twice as large in a warm place.
9. After the fermented dough, knead for a few minutes, exhaust the air, and roll the dough into a rectangle with a rolling pin.
10. Brush a layer of water on the surface and roll it up. Rub longer and cut into 6 equal parts.
11. Put it in a steamer with a steaming mat and proof it for 20 minutes. After proofing, the steamed bun is obviously larger. If the steamed bun has no change, it will need to be proofed for a while. Steam in a pot with cold water, turn high heat to medium and low heat for about 14 minutes, turn off the heat and wait 4 minutes before uncovering.
Tips:1. The water absorption of flour is different, the amount of water is for reference only.
2. The spinach here is about 50 grams after squeezing the water, add 100 grams of water to squeeze the juice, and then filter out 100 grams of spinach juice for mixing.
3. You can leave the spinach juice unfiltered, but the finished product will be rougher.
4. If the room temperature is low, you can put hot water in the pot and put the steamer on top when proofing the steamed buns.
