Specific steps:

1, fresh spinach only take the leaves, clean and release the water blanch for about 1 minute, fish out and put in cold water.

2, spinach dry water put in the juicer, add 70 grams of water, squeeze into the juice standby.

3, take 260 grams of flour, put it into a large pot, add 2.5 grams of yeast, add 2 grams of baking soda, pour spinach juice into the flour, while pouring and stirring with chopsticks, into a floury shape, and knead it into a smooth green dough.

4. Cover the dough and let it rise until it doubles in size, depending on the room temperature and the state of the dough. A simple way to verify this is to dip your finger in flour and gently poke a hole in the center of the dough. If the dough doesn't shrink back or collapse, it means it's ready.

5. Put the dough on a board, sprinkle a little dry flour on it, knead the dough repeatedly to deflate it into place, and then knead it into a long strip.

6: Cut the dough into equal sized pieces.

7, knead into round buns, good buns rest 20 minutes, for the second fermentation.

8, cold water on the steamer, steaming 18 minutes, turn off the heat and simmer for 5 minutes, then open the pot.

9, you can get out of the pot, the cut surface is also very nice.