How to Make Delicious Spinach Finger Steamed Buns: A Step-by-Step Guide
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.
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.