Spinach buns
Overview
Spinach buns are made with spinach juice mixed with flour and plain flour, and the two are combined to make bun skins. The stuffing is made of pork belly, chives, and spinach. The mixed stuffing is placed in the refrigerator to solidify the juice. The buns have a thin skin and a rich filling. Spinach is rich in carotene, vitamin C, vitamin K, minerals and other nutrients. Spinach can enrich blood, moisturize dryness, clean skin, resist aging, promote human metabolism and delay aging. It is a nutritional model among vegetables.
Tags
Ingredients
Steps
-
Wash the spinach and squeeze the juice. Knead 250 grams of flour, 130 grams of spinach juice, and 2.5 grams of yeast into a smooth spinach dough. Knead 250 grams of flour, 2.5 grams of yeast, and 125 grams of water into a dough. Cover the two doughs and let them rest until they double in size.
-
Use the fermentation time of the dough to wash the spinach, peel and slice the pork belly, and wash the chives;
-
Grind the pork belly with a meat grinder, chop the spinach and chives, add oil, salt, light soy sauce, ginger and chicken powder and mix well to form a bun filling;
-
Fermented spinach dough, deflate and knead into a smooth dough;
-
Roll out the spinach dough into a long shape;
-
Knead the fermented original dough into a long strip and put it on the spinach dough;
-
Roll up the spinach dough, cut the dough into equal parts of the same size, and roll it into a bun wrapper;
-
Add the spinach stuffing; tighten the mouth and shape it into the shape you like;
-
This is the wrapped bun;
-
Put the wrapped buns into a steamer and let them rest for 15 minutes for secondary fermentation;
-
Bring water to a boil, put it into a pot, steam for 15-18 minutes, then turn off the heat and simmer for 3 minutes.
