1.
1. The spinach is softened in boiling water, and the spinach is pureed with a food processor. Filter again, the taste will be more delicate.
2. Add baking powder and flour to spinach juice to form a smooth dough and put it in a warm place for fermentation.
3. Take flour: 250g, baking powder: 3g, water: proper amount to make white dough.
2.
4. Fermented to twice the size, and the dough has cellulite.
5. Exhaust and knead the fermented spinach dough, and let it rise for about 10 minutes. Roll out into thin slices.
6. Exhaust the fermented white dough and knead it well, and let it rise for about 10 minutes. Roll out into thin slices.
3. Brush oil and salt and pepper
4. Put it in the steamer and let it rise for about 20 minutes. After boiling the water, steam for 15 minutes. After the fire ceases, simmer for two minutes before serving.
Tips:When rolling, it should be tighter, and the edges can be glued with water, so that the finished product will look better.
