Steamed Spinach Flavour Corn Bun Recipe
For lovely green buns, we use spinach juice to make the buns natural and healthier. By adding corn in the stuffing, the bun achieves a nutritional balance.
15g baking powder
50g spinach juicer
4g chicken powder
1. When kneading the dough, add a little salad oil to let the dough more softener. And it will not stick on hands in this way.
2. Use streaky pork to make the stuffing juicer. If you use lean meat, the bun stuffing may be a little bit tougher.
Mix flour and baking powder. Pour on a clean work surface. Add sugar, yeast, and water. Stir until sugar melt.
Stir in flour powder to make a dough.
Add spinach juice to the dough and knead until mix well.
Use a plastic wrap to cover the dough. Let it rest for 30 minutes.
Mince pork and corn. Add to a bowl. Add all stuffing seasoning, mix well, and set aside.
Sperate the dough into small doughs, about 30g. Flatten the dough into dough skins. Set aside.
Use dough skin to wrap the stuffing to make it as the buns.
Place the buns into a steamer. Let it rest for 30 minutes. Use high heat to steam for 8 minutes. Serve.