Description
Delicious Green Spinach Marble Buns for a Fun Family Feast
Ingredients
Scale
- 200–300 g Fresh spinach
- 1 g Baking soda
- 3 g Active dry yeast
- 5 g Granulated sugar
- 300 g All-purpose flour
- 160 g Warm water
- 3 g Active dry yeast
- 5 g Granulated sugar
- 300 g All-purpose flour
Instructions
- Wash the spinach thoroughly, removing roots and yellow leaves. Blanch the spinach in boiling water for just a minute, then transfer it to a blender to retain its lovely color.
- Blend the blanched spinach with an equal amount of water until completely smooth. Measure out 170 g of the spinach purée for the dough.
- Combine in a medium bowl the 170 g of warm spinach purée with baking soda, yeast, and sugar. Stir until everything is completely dissolved.
- Mix 300 g of flour in a large bowl. Pour the spinach-yeast mixture into the flour, stirring until a shaggy dough forms.
- Knead the dough for 10-15 minutes until it becomes smooth, elastic, and no longer sticky. Form the dough into a ball, place it in an oiled bowl, cover it, and set aside to rise.
- Warm 160 g of water to about 30–40°C. Add the second batch of yeast and sugar, stirring until dissolved.
- Incorporate the remaining 300 g of flour into another large bowl. Slowly pour in the yeast mixture while stirring until a shaggy dough forms.
- Knead this white dough for about 10-15 minutes until it reaches the same smooth and elastic texture.
- Roll both the spinach and white dough into rectangular sheets about 3–5 mm thick.
- Fold the stacked dough toward the center and then over once more to one side. Divide the folded dough into three equal portions, rolling each thin and stacking the sheets together.
- Cut the stacked dough into strips about 2 cm wide. Turn the strips upright with the cut sides facing up and arrange them snugly together.
- Roll the dough into a thin sheet one last time. Starting from one end, roll it up tightly into a log, creating a delightful swirl of colors.
- Slice the log into small, evenly sized pieces, and marvel at the beautiful green and white spirals you’ve created!
- Place the shaped buns into a steamer, ensuring there’s plenty of space between each. Cover them and let them proof for 30–60 minutes.
- Steam the buns over high heat for 12 minutes. Turn off the heat and let them rest in the steamer for another 3 minutes before lifting the lid.
Notes
- Prep Time: 60 min
- Cook Time: 12 min
- Category: Bakery
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bun
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg