Two-color Steamed Buns
1.
Prepare all ingredients
2.
Wash the spinach in a boiling water pot and blanch until it becomes soft and remove. Put a little water in the juicer to make a pureed spinach. After filtering, add yeast and stir evenly (the color is better if it is not filtered)
3.
Pour 412 grams of flour and spinach yeast juice into the bread bucket, start the kneading process, and it will automatically ferment after the end
4.
Then knead the white dough: add yeast in warm water and stir evenly, pour into the flour in batches, stir with chopsticks while pouring
5.
Then knead it into a moderately hard dough, cover it with plastic wrap, and leave it in a warm and moist place for fermentation.
6.
For the fermented spinach dough, dip your fingers in dry flour and poke a hole at the top, so that the surface does not shrink or collapse
7.
Take out the dough, press the air out and then knead again smoothly
8.
Roll into a large sheet of moderate thickness, split into two from the middle, easy to operate
9.
At this time, the white dough has also fermented to twice its size, and when you pick up the dough, it is full of small holes like honeycombs.
10.
After taking out the dough and ventilating, knead it smoothly, divide it into two parts, and roll it into large dough pieces of moderate thickness.
11.
Brush a layer of clear water on the white dough, put the green dough on top, and then roll it up from bottom to top
12.
After the roll is finished, rub it and cut it into even pieces with a knife. The raw embryo of the two-color steamed bun is ready.
13.
13. Next, change the position of the other half of the green and white noodles up and down, using the same method, roll them up, and cut the ingredients.
14.
After all the pieces are cut, place them evenly on the steamer, do not turn on the heat, cover the lid and cook again for about 20 minutes
15.
When you see that the volume is obviously larger, it will not rebound obviously when you press it lightly with your fingers, or you can pick up a raw embryo and feel light and light in your hand, it’s OK.
16.
Start steaming in cold water, turn to medium heat after SAIC, steam for about 13 minutes, turn off the heat and simmer for 3 minutes, open the lid.
Tips:
1. When blanching spinach, put a little baking soda to make the color greener, but I didn't put it in, and I filtered it again, so the color of the finished product looks lighter, but the taste is better; it depends on your favorite.
2. The water absorption of different flour brands will be different. Don't pour them all at once. Reserve about 10 grams first, and then increase or decrease according to the dryness and wetness of the dough.
3. To make steamed buns, I like to add corn flour to increase the flavor, but corn flour is weak in water absorption, so the water should be reduced by about 20 grams as appropriate.
4. The fermented dough needs to be vented and kneaded. This step is very important and cannot be saved; if you want the steamed buns to be fluffy and soft and not collapse, you have to knead repeatedly. Only in this way will the dough become firm and smooth again .
5. After the steamed buns are steamed, do not open the lid in a hurry. You need to simmer for 3 to 5 minutes before uncovering the steamed buns so that the steamed buns will not collapse!
