『食材』
糖15克
酵母3克
水120克
油5克
中筋面粉250克
菠菜1小把
盐2克
『做法』
1.菠菜一把，放水250克。
2.30秒速度10榨汁，过滤。
3.120克菠菜水，酵母3克，糖15克，油5克，2分钟/37度/速度3混合。
4.温度归零，主锅再加入面粉250克，设置30秒/渐速3至6混合。
5.加入盐再3分钟/搅拌键即可。
6.把面团取出来，简单团成圆形，放在容器内发酵1.5-2倍大（也可主锅放700毫升水，深层蒸锅内垫一张烘焙纸，将面团放入，盖好盖子，设置温度50度，时间50分钟，速度小勺发酵，要看发酵状态，发酵到1.5-2倍大）。
7.发酵好后把面团搓成长条，做成切到馒头型，放在蒸锅内醒发15分钟左右。
8.蒸的时候在蒸锅内加500毫升水，设定30分钟/120度/速度小勺蒸熟。
PS：
不同面粉吸水性不同，具体可根据自家面粉配比
Ingredients
Sugar 15g
Yeast 3 grams
120 grams of water
5 grams of oil
250g all-purpose flour
1 small handful of spinach
2 grams of salt
Direction
1. A handful of spinach, add 250 grams of water.
2. 30 seconds speed 10 juice, filter.
3.120 grams of spinach water, 3 grams of yeast, 15 grams of sugar, 5 grams of oil, 2 minutes/37 degrees/speed 3 mix.
4. Return the temperature to zero, add 250 grams of flour to the mixing bowl, set 30 seconds/gradual speed 3 to 6 to mix.
5. Add salt for another 3 minutes/stir button.
6. Take out the dough, simply round it, put it in a container to ferment 1.5-2 times its size (you can also put 700ml of water in the main pot, put a piece of baking paper in the deep steamer, put the dough in, and cover it. Cover, set the temperature to 50 degrees, the time is 50 minutes, and the fermentation speed is small spoon, depending on the fermentation state, the fermentation is 1.5-2 times larger).
7. After fermenting, roll the dough into long strips to cut into steamed buns, and put them in a steamer for about 15 minutes.
8. When steaming, add 500 ml of water to the steamer, set 30 minutes/120 degrees/speed small spoon to steam.
PS:
Different flours have different water absorption properties, depending on the ratio of homemade flour