Spinach Steamed Bun

Prepare spinach puree: Wash 180g spinach leaves, do not dry completely, leaving them slightly moist.

Break the spinach into smaller pieces and add to a blender or food processor.

Blend gradually into a fine puree without adding water.

Measure 135g of spinach puree, accounting for losses—it should be just about the right amount.

Combine spinach puree, caster sugar, all-purpose flour, edible baking soda, and dry yeast in a bowl.

Mix into a shaggy dough using chopsticks.

Transfer to a work surface and start kneading.

Once the dough comes together, add butter and knead until smooth.

I used a pasta machine, so it's not necessary to knead until completely smooth. If you don't have a pasta machine, knead until the dough is almost smooth before adding butter, then knead until fully smooth. If it's cold, soften the butter first; in warm weather, use butter straight from the fridge.

Roll the dough out slightly so it's not too thick for the pasta machine.

I used the thickest setting on the pasta machine at all times. The first pass will result in rough, uneven dough.

Fold the dough and press again. Fold with each pass.

Repeat until the dough sheet becomes very smooth.

After the final fold, roll out the dough into a rectangle about 28x24cm. Roll from the longer side (note: some images here aren't spinach buns because I forgot to take photos at every step, but the process is the same).

Thin out the edges closest to and farthest from you.

Brush a thin layer of water over the surface and start rolling tightly. Ensure the first roll is especially tight to prevent large gaps after proofing.

While rolling, hold both ends and guide towards the center to keep the roll compact. Avoid letting the dough 'go rogue'—keep control with your hands!

When finished rolling, ensure the ends are neat. Seal the edge with a bit of water, thin out the edge again, and place the seam side down. Bread makers may find this step familiar.

Cut the roll into 6 equal pieces using a sharp serrated knife. A standard knife may squash the dough.

Proof the cut dough pieces.

Proof in an oven with a cup of hot water at 32°C for 50 minutes.

Steam in a steamer for 20 minutes.

Turn off the heat and let stand for 3 minutes before removing.

Best enjoyed warm.

Seal leftovers and freeze them. Steam to reheat.

If your blender can't process spinach without water, add a little—just note that it will lighten the color slightly but won't affect the taste.

Adjust the amount of spinach puree based on your flour's absorbency. Steamed buns require a firmer dough than bread. The dough should be firm enough not to need extra flour during shaping.

Don't skip the 10g of butter—it adds a subtle milky aroma and removes any unwanted spinach flavor.