Spinach Pumpkin Buns

Name: Spinach Pumpkin Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 53g spinach; 85g water; 120g Spinach pulp; 250g Big bag of powder; 18g Sugar; 1g salt; 4g yeast; 20g warm water; 80g Pumpkin filling

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I especially like to eat the stuffed pasta, especially the sweet ones. After walking around the market a few times, I didn't find anything that looked delicious. I'd better make it myself. In order to make the color special, spinach juice is used to make the noodles. The green color is not fading than matcha, and it is natural and healthy.
The ready-made pumpkin stuffing is in the bread, which is very convenient. It is much easier than making noodles and stuffing yourself. When using a steamer, you must choose a larger one. The smaller one is really easy to fit. The steamer I use uses electricity and can produce steam in 10 seconds, which is more worry-free than using gas. "

Ingredients

Spinach Pumpkin Buns

1. First make spinach pulp. Beat the spinach and water with a food processor into a paste.

2. Pour a large packet of powder, sugar, salt, and 120 grams of spinach pulp into the inner pot of the cook machine.

3. Mix the yeast and warm water evenly and pour it into the jar.

4. Knead the dough at level 3.

5. Ferment for 40 minutes after spheronization.

6. Ferment for 40 minutes after spheronization.

7. Take a piece, roll it into a slice, and add the pumpkin filling.

8. Wrap it in the way you are used to, put it on the steamer with grease paper after wrapping.

9. Heat for 1 minute in the steamer, then put it in the bag, cover the lid and let it stand for 15 minutes.

10. Turn on the switch and steam directly for 12 minutes.

Tips:
1. Dabao powder is a special powder for making bags, and medium powder can also be used.
2. It is best to melt the yeast before adding it, otherwise it will be granular, and the water temperature should not be too high, which will easily kill the yeast.
3. The bottom must be lined with greased paper, which is anti-sticky and easy to take.