Fried leaf steamed buns

Overview

I always feel that frying is better than steaming. I originally wanted to get green leaves, but it didn’t look green at all. I have made spinach pancakes, noodles, and dumpling wrappers before that are all very green. This time, the color disappeared because I did a wrong step. I shouldn't have passed the spinach puree out.

Tags

• staple food
• home cooking
• lunch
• dinner
• spinach juice
• yeast
• plain flour

Ingredients

Steps

1. 1 Wash the spinach, blanch it in water and cool it, chop it into pieces and puree it. Every time you get to this step, mix it directly with the dough. This time I heard someone say that the steamed buns look better if the spinach puree is passed through, but after filtering, the color disappeared.

   

2. 2 300g plain flour, 3g yeast, 150mⅠ spinach juice, use a chef's machine to ferment the dough for about 1 hour.

   

3. 3 Simply knead the risen dough, divide it into small pieces, roll it into a round shape, roll it into a cake, divide it into 4 pieces and press it with chopsticks to form leaves.

   

4. 4 Unlike steamed steamed buns, which require a second fermentation, heat the pan, add some oil, and put the leaf steamed buns directly into the pan until they are a little crunchy. Pour half a small bowl of water, cover, and reduce the heat to low, and it will be ready in about 10 minutes.

   

5. 5 Delicious steamed buns.

   

6. 6 Crispy and nutritious.

   

7. 7 I'll put spinach puree next time.