Spinach Mantou (Steamed Green Buns)

Instructions

1. 1Blanch the spinach in boiling water 30 seconds, transfer straight to iced water, then squeeze out every drop of water you can.

   焯水过凉攥干

   🔍 Look for 焯30秒 + 冰镇2分钟 · 30 seconds blanch + 2 minutes chill

   Visual: 叶片塌成鲜亮翠绿，冰水依然清澈Leaves have collapsed to a bright jade and the iced water stays clear

   You know it's right when: 用力攥拳，指缝间不再滴水Squeezed hard in a fist, no water runs between your fingers

   Skip the ice bath and the residual heat cooks the spinach to olive drab.

2. 2Blend the squeezed spinach with the water to a completely smooth purée.

   打菠菜汁

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 菜汁呈不透明翠绿，看不到碎屑，流动如稀奶油Purée is an opaque emerald with no visible flecks and pours like thin cream

   You know it's right when: 取一滴在指间搓开，没有颗粒感No grit remains when you rub a drop between your fingers

3. 3Mix flour, sugar and salt. Add the spinach purée, yeast and oil, then knead 12 minutes until smooth.

   和面揉面

   🔍 Look for 12 分钟 · 12 minutes

   Visual: 面团呈均匀淡绿，无深色条纹，手感偏硬不粘手Dough is a uniform pastel green with no darker streaks and feels firm rather than sticky

   You know it's right when: 按压回弹，并能把碗壁刮干净It springs back when pressed and cleans the side of the bowl

4. 4Cover and rise at room temperature until doubled, about 75 minutes.

   一发

   🔍 Look for 75 分钟 · 75 minutes

   Visual: 面团隆起，随着表面绷紧绿色略微加深Dough has domed and the green has deepened slightly as the surface tautens

   You know it's right when: 沾粉手指按出的凹坑静止3秒不回弹A floured finger dent stays put for 3 seconds

5. 5Degassing knead 3 minutes, cut into 10, shape into tall balls and proof 25 minutes on parchment squares.

   成形二发

   🔍 Look for 25 分钟 · 25 minutes

   Visual: 切面淡绿均匀、针尖级气孔；生坯胀起、表面如绒Cut face is an even pale green with a pinhead crumb; shaped buns have gone puffy and velvety

   You know it's right when: 轻按留下缓慢填平的浅坑A light press leaves a shallow dent that slowly fills in

6. 6Steam over vigorously boiling water 15 minutes with a cloth-wrapped lid, rest 5 minutes, then open the lid away from you.

   大火蒸+焖制

   🔍 Look for High heat 蒸15分钟 + 焖5分钟 · 15 minutes steam + 5 minutes rest

   Visual: 馒头饱满，外皮柔润呈淡翠绿且回弹；内部组织均匀碧绿Buns are plump with a soft jade skin that springs back; the crumb inside is evenly green

   You know it's right when: 开盖蒸汽喷涌，馒头能干净脱离纸Steam bursts out on opening and the bun lifts cleanly off the paper