How to use spinach to make steamed buns that are nutritious, delicious, beautiful and appetizing?

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First of all, let’s talk about why we use spinach to make steamed buns. I believe all of us have eaten steamed buns, but the commonly eaten steamed buns are white flour steamed buns or corn steamed buns. These steamed buns have a sweet and sweet taste when done well. The steamed buns from the north taste even better. The main reasons why we choose spinach and other ingredients to make steamed buns are: first, many people are tired of eating steamed buns and need to change their taste; second, children nowadays don’t like vegetables, so we can only use vegetable juice to make porridge or steamed buns. The main reason for choosing to make steamed buns is that steamed buns can be shaped to arouse everyone's appetite.

Secondly, because spinach and other vegetables are colored, colorful steamed buns can be made, thereby increasing everyone's appetite and making them look more classy when placed on the table. It costs a lot of money to put it in a star hotel.

However, when making spinach steamed buns, many people find that the steamed vegetable and fruit steamed buns do not look as good as they imagined, and will change color. So today Chu Bo Yi will share with you some tips on how to make steamed buns without discoloration. That is, we can solve this discoloration problem by adding an appropriate amount of edible alkali when steaming spinach and other fruit steamed buns. Next, let’s take a look at the detailed steps for making spinach steamed buns.

Spinach steamed buns

Ingredients: flour, spinach

Accessories: yeast powder, sugar, edible alkali

Preparation method:

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1. Wash the fresh spinach bought from the vegetable market, and then cut the spinach into evenly sized segments for later use;

2. Place the previously cut spinach segments into a food processor Add appropriate amount of water to the spinach to make spinach juice. Then we use a small sieve or gauze to filter out the thick matter of the spinach to avoid affecting the taste, and use the filtered spinach juice to mix the noodles;

3. Prepare For refined flour purchased in the supermarket, add the refined flour into a mixing bowl, then add a little sugar, yeast powder and about 1 gram of edible alkali and slowly stir evenly;

4. Stir the flour thoroughly and evenly. , pour the spinach juice we prepared into the flour, pay attention to the need to stir while pouring, until it is completely stirred into a flocculent form, it is not too thin;

5. Knead the mixed flour into a smooth dough with your hands, then put it in a container, cover it with a layer of plastic wrap, and leave it in a warm place for fermentation. Generally, you can wait until the dough ferments until it doubles in size. You can also poke it with your fingers. Make a hole. If the hole does not shrink, it means the dough is fermented;

6. Take out the fermented dough and put it on the chopping board and knead it vigorously until it deflates with a knife. Cut until there is no obvious honeycomb tissue;

7. Then roll the dough into long strips and cut it into small uniform doughs. Then you can make steamed buns or Hanamaki shaped buns according to your own preferences (specifically It depends on your imagination);

8. After we make the steamed buns, we cannot steam them directly in the pot. We need to cover the prepared steamed buns with a layer of plastic wrap for steaming. Second fermentation. After the second fermentation, the steamed buns feel light and fluffy and can be steamed. Generally, they can be steamed for 20 minutes.

In this way, our spinach steamed buns are finished. Doesn’t it look beautiful and delicious? I believe your children will also like to eat this beautiful and delicious colorful steamed buns.

Once you learn it, try it now!

Warm tips from the Cooking Instrument:

1. In addition to spinach and carrots, many other colorful vegetables can be made into steamed buns;

2. The shaped steamed buns will become softer and more delicious after the second fermentation;

3. When steaming, it is best to steam in a pot with cold water, and then steam for 20 seconds after the water is boiled For about 3 minutes, let it simmer for about 3 minutes and take it out of the pan. The steamed buns steamed in this way will not change color. If you like my article, please like, collect, and repost it. When you don’t know what to eat, come to ChuZhuYi. I will bring you delicious recipes every day. Welcome to follow!