Preparation of ingredients:

105g of spinach juice, 2g of yeast, 200g of plain flour.

Detailed instructions:

1. Mix spinach juice with flour and yeast.

2. Stir with chopsticks to form a flocculent and knead into a smooth dough.

3. Roll the dough into a rectangle and brush the surface with some water.

4. Starting from one end, roll up the dough, then roll it tightly and cut it into equal portions with a knife.

5. Let the dough rise in a warm place for 1.5-2 times its size, then steam in cold water for 12 minutes and smother for 2 minutes.

The dough should be kneaded until smooth, out of the finished product is water light muscle, fermented dough light pressure can quickly rebound that fermentation is good, the big baby can be moderately flavored with a little sugar.