Spinach juice and flour when adding a little edible alkali, steamed out of the steamed buns will not change color, the specific steps are as follows:

Instruments: 500 grams of flour, a handful of spinach, 5 grams of yeast , 50 grams of sugar, 1 gram of edible alkali.

1, spinach washed and cut into small sections, start a pot of boiling water, blanch for a minute out.

2, the blanched spinach into the juicer, pour 100 grams of warm water, squeeze it into spinach juice spare.

3, pour 500 grams of flour in a large bowl, 5 grams of yeast, 50 grams of sugar, 1 gram of soda ash, and then pour the spinach juice, spinach juice with a sieve to filter it, make the buns more delicate.

4, hand knead it into a smooth dough, kneading the dough is relatively hard to knead, can be placed first 10 minutes, and then go to knead when it is easier.

5, knead the smooth dough covered with a lid to rise until double the size of the winter cold can be soaked in a little warm water, and then put the bowl on the top of the warm water to rise, can greatly reduce the time of rise.

6, good dough.

7, the dough is good to rise and then knead the exhaust, sprinkle some flour on the board, knead the dough for 5 minutes.

8. Then roll it into a long strip and cut it into equal portions.

9: Knead the small dosage into the shape of a steamed bun, knead it all together and put it into a steamer, put a piece of saran wrap on the bottom, and cover it with a lid and let it rise again until it doubles in size.

10, steamed buns good to cover the lid, on the pot of steam 15 minutes, and then simmer for eight minutes can be out of the pot.

11, finished picture.