Vegetable steamed buns

These vegetable steamed buns aren't just plain white; they're naturally green thanks to the chopped mustard greens kneaded into the dough. They're soft and chewy, with a uniquely refreshing taste, not bitter at all, leaving only a subtle vegetable aroma. The chopped greens are so well blended into the dough that kids can't really tell them apart. Serve with a boiled egg, hot milk, and two small dumplings for a perfect combination of protein, carbs, and vitamins. Perfect for stubborn kids who won't eat vegetables! Breakfast is ready in ten minutes, and it's both nutritious and filling.

Ingredients

400g flour
100g water
3.5–4 grams dry yeast (4 grams in cold weather)
10g sugar
4 grams of salt
1.5g baking soda (optional)
One carrot, about 120 grams (about 80g after peeling and chopped)
100g spinach leaves

Steps

Carrot processing steps: Peel the skin first, then cut into small pieces for later use; if you find it troublesome to cut, you can directly use a blender to blend it into small pieces.
Wash the mustard greens (or spinach). Blanching: Bring water to a boil in a pot with a little oil. Add the mustard greens and blanch for 1 minute. Remove and quickly rinse with cold water to prevent discoloration. Preparation: Squeeze the greens dry and chop finely (the finer the better).
Prepare and mix the ingredients: Place the chopped carrots and cauliflower leaves in a dough mixing bowl. Add 1.5g baking soda (omit if you don't mind the appearance), 4g salt, 10g sugar, and 4g yeast (salt adds texture, sugar aids fermentation). Add water and knead the dough: Add 60g of water initially, and adjust the remaining 40g based on the dryness of the cauliflower leaves (keep the total water amount around 100g). Knead thoroughly until the dough is smooth (criteria: the dough is fine and elastic to the touch, not sticky to your hands or the pan, and shiny and smooth). Place in a 30°C (140°F) room, cover, and let rise until doubled in size.
Take the dough and continue kneading while adding flour. This step is called "kneading the dough." Criteria: Continue kneading until the dough is finely textured and has no visible large holes when cut. This ensures that the steamed buns have a smooth, dent-free surface.
Shaping Steps: Dividing: Cut the dough into 30-40g small pieces. Rolling: Flatten the dough and gently roll it out with a rolling pin (do not roll it too thin, as it will not contain the filling). Shaping: Close the top like you would a baozi, ensuring the inside is firm and free of gaps. Then, turn the top facing down and roll into a smooth round ball.
Second Fermentation Preparation and Operation: Anti-sticking treatment: Line the steamer with steaming paper; if not, spray a thin layer of oil on the steamer surface to prevent sticking. Fermentation steps: Add the raw vegetable bun dough, cover tightly, and let it rise at 30°C for about 15-20 minutes, until the dough has risen 1.5 times its original size (focus on observing the dough, not strictly following the time limit).
Bring water to a boil in a pot, add the raw bun dough, and steam over high heat for 10 minutes (keep the lid on during steaming). Cover for 3 minutes after steaming before removing the lid! Serving: Remove from the pan immediately after steaming. Enjoy your beautiful, fluffy vegetable buns! Storage: Refrigerate for up to 2 days or freeze for up to 1 month. Bring to a boil and reheat before serving.