Specific method:

1. Pour 200g of flour, 2g of yeast, 2g of sugar into a small bowl, stir with chopsticks, then add an appropriate amount of milk, stir into the flakes, then knead into a ball of dough, cover with plastic wrap, and set aside to rise for 45 minutes.

2. Prepare another small bowl, pour in 200g flour, 2g yeast, 2g sugar, stir with chopsticks, pour in the spinach juice, knead into a soft dough, cover with plastic wrap, and let rise for 45 minutes.

3. After both doughs have risen, take the dough out of the oven and knead it several times to expel any gas, then cover with plastic wrap and let rise for 5 minutes.

4. Take out the white dough, knead it into a long strip, then cut it into four equal pieces and knead it into a round shape with your hands.

5. Then take out the green spinach dough and knead it into 4 rounds, first take out the white dough and roll it into a thin cow's tongue, then roll the green dough into a cow's tongue as well.

6. Brush two-thirds of the white dough with vegetable oil, brush all the green dough with vegetable oil, then fold it over the white dough and slowly roll it up from the front to the back.

7. Cut the bottom white crust, without the oil, into long strips with a knife, and roll them all up, from the ends to the center, and set aside the rest of the dough in this way.

8. Steamer pot boiling water, spread the steamer cloth, put a good steamed buns embryo, cover the pot, do not open fire, wake up in the pot for 10 minutes, wake up and open the fire continuously steamed for 12 minutes, simmer for 3 minutes on it.

9. Then lift the lid of the pot, remove the steamed buns, placed on the counter, not hot when you can eat.