Chinese Food
Green steamed bun with spinach sauce
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The spinach juice green bun is very beautiful in color. It's a beauty when it's just wrapped. It will lose a little after steaming. But it's still green. It's good to coax the baby. This super soft formula is exactly the same as the one bought outside. The formula can be made into 12 pieces. An average of 4142g dough. Half of it is 6 pieces. The filling can be as you like
Cooking ingredients
Cooking Steps
Step1:Add water to make spinach juic
Step2:Put the salt and sugar in the opposite corner of the basin. Put the yeast in the middle. Slowly stir with chopsticks while pouring in the spinach juice. Knead the dough into a smooth three light dough. The dough is as soft as the earlobe. Ferment.
Step3:Prepare filling. Dice mushrooms and dried beans for later use.
Step4:Cut the small half of the onion and put it into the meat and mix well.
Step5:Add seasoning, dried beans, mushrooms and mix well. Add 12 grams of water to the stuffing for many times. Add a small amount of water for many times. When mixing with water every time, it is difficult to stir the meat before adding water. The meat is very draughty. Don't worry.
Step6:Take out the fermented dough. Exhaust. Do not over ferment. Ferment to twice the original size. I didn't take a picture of this one (~_ ~;)。 Divide the dough into 4142g. Knead and let stand for 5 minutes. Then roll the dough into the filling.
Step7:The wrapped bun must not be steamed at once. It should be placed in a warm place for secondary fermentation. When it is twice as large as the original, it can be steamed in the pot. It can be heated in cold water. Turn the water on for 1520 minutes. Turn off the heat and let stand for 5 minutes.
Step8:It's hot. Soft steamed buns are coming out. Steam some corn and sweet potato in the pan. I made some dumplings with the rest of the stuffing. How about making dumplings in a pan next time? Ha ha
Cooking tips:Don't over ferment the dough. It's the secret of super softness to add baking powder and plastic bag for secondary fermentation. It's good for cooking.
