菠菜馒头

做法

1. 1菠菜沸水焯30秒，立刻过冰水，然后攥干到滴不出水。

   焯水过凉攥干

   🔍 看状态 焯30秒 + 冰镇2分钟 · 30 seconds blanch + 2 minutes chill

   状态：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

   判断标准：用力攥拳，指缝间不再滴水Squeezed hard in a fist, no water runs between your fingers

   省掉冰水，余温会把菠菜焐成橄榄灰。

2. 2攥干的菠菜加清水打成完全细腻的菜汁。

   打菠菜汁

   🔍 看状态 2 分钟 · 2 minutes

   状态：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

   判断标准：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. 3面粉、糖、盐混匀，倒入菠菜汁、酵母和油，揉12分钟至光滑。

   和面揉面

   🔍 看状态 12 分钟 · 12 minutes

   状态：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

   判断标准：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. 4加盖室温发酵约75分钟至两倍大。

   一发

   🔍 看状态 75 分钟 · 75 minutes

   状态：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

   判断标准：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. 5排气揉3分钟，切10份收成高圆球，垫纸醒发25分钟。

   成形二发

   🔍 看状态 25 分钟 · 25 minutes

   状态：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

   判断标准：轻按留下缓慢填平的浅坑A light press leaves a shallow dent that slowly fills in

6. 6笼布包锅盖、沸水大火蒸15分钟，焖5分钟后向反方向开盖。

   大火蒸+焖制

   🔍 看状态 大火 蒸15分钟 + 焖5分钟 · 15 minutes steam + 5 minutes rest

   状态：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

   判断标准：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