Q: Can I use frozen spinach instead of fresh spinach for this recipe?
A: Yes, you can use frozen spinach, but ensure it’s thoroughly thawed and drained of excess water before blending.
Q: What can I do if my dough is too sticky or too dry?
A: If the dough is too sticky, add a little more flour. If it’s too dry, you can add a small amount of water or egg to adjust the consistency.
Q: Is it necessary to have a second fermentation for the shaped buns?
A: Yes, the second fermentation helps the buns to rise and develop a better texture before steaming.
Spinach Finger Steamed Buns
- Spinach: 80g
- Egg: 1
- All-purpose flour: 170g
- Sugar: 5g
- Yeast: 2g
- Salt: To taste
- Cooking oil: As needed
- Boil water in a pot, add a little cooking oil and salt, then blanch the spinach for about 10 seconds. Remove and cool to preserve the color.
- Drain the spinach well, then blend it with the egg in a food processor to form a paste.
- Replace water with the spinach paste when mixing the dough. Gradually add yeast, sugar, and flour, mixing well.
- Knead the dough when it's no longer sticky. Let it rest covered until it doubles in size.
- After fermentation, knead the dough again to expel air, then roll it into a long log.
- Cut the log into small pieces and shape each into a finger-like form. Place them in a steaming tray.
- Allow a second rise in the steamer until they are 1.5 times their original size, then start steaming.
- Steam the buns with cold water for 15 minutes, then turn off the heat and let them sit for an additional 3 minutes.
- Note that these buns have a slightly chewy texture due to the absence of added water, relying only on the moisture from the egg.
- The flavor of the spinach is subtle, making these buns a great way to incorporate vegetables into meals for those who are usually reluctant to eat them.
- Calories: Varies based on size and ingredients
- Rich in Iron and Vitamins (from spinach)
- Protein: From egg
- Carbohydrates: From flour
- Fiber: From spinach