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I love making these two-tone spinach steamed buns because they look beautiful yet are surprisingly easy.

I’ll walk you through every step with precise ratios and clear cues, so even first-timers can succeed. If you follow along, you’ll get soft, fluffy buns with clean green-and-white layers—no guessing, no stress, just confidence and great results.

Why you’ll love this recipe

Clearly measured ingredients for consistent results every time
Beginner-friendly techniques with visual fermentation cues
Naturally colored with spinach, no artificial coloring
Soft, fluffy texture with distinct, clean layers
Perfect for meal prep, breakfast, or kids’ lunches

Ingredients

(Makes about 6–8 evenly sized two-tone buns)

Dry Ingredients

600g all-purpose flour (medium-gluten), divided into 2 × 300g
6g dry yeast, divided into 2 × 3g
12g sugar, divided into 2 × 6g (optional)

Liquids

150g spinach juice (for green dough, see note below)
150ml water, 30–35°C (for white dough)

Others

50g fresh spinach
2 tsp lard, divided (about 5–8g each, optional)

Instructions

1. Prepare the spinach juice (exactly 150g)

Blanch 50g spinach in boiling water for 10–15 seconds to remove bitterness and stabilize the green color. Transfer immediately to cold water, then squeeze dry.
Blend the spinach with a little water until smooth. Strain if desired for a smoother dough. Weigh the juice and top up with warm water to exactly 150g. Set aside.

2. Make the two doughs (no resting needed)

Green dough
In a bowl, mix 300g flour with 3g yeast (and 6g sugar if using). Add 150g spinach juice gradually, stirring into shaggy dough. Add 1 tsp lard and knead 4–6 minutes until smooth, non-sticky, and cohesive. Cover and set aside.

White dough
In another bowl, mix 300g flour with 3g yeast (and 6g sugar if using). Add 150ml warm water gradually, stir into dough. Add 1 tsp lard and knead 4–6 minutes until smooth. Cover and set aside.

3. Roll, stack, and shape the layers

Lightly dust the work surface.
Roll the green dough into a rectangle about 0.5cm thick, roughly 20×20cm.
Roll the white dough to the same size and place it neatly on top of the green layer.
Gently roll over the surface to press out air pockets.

Starting from one side, roll tightly into a log. Lightly roll the log with your hands to even the thickness.
Cut into equal pieces (about 70–80g each) using a single clean cut. Place cut-side up to show the spiral layers.

4. Proof using the “bottle-cap test”

Pinch off a small piece of leftover dough and flatten it into a thin disc. Place it beside the buns on a damp steamer cloth, leaving 2–3cm space between buns.

Set the steamer over 30–35°C warm water (not hot), cover, and let proof.
When the small dough disc doubles in size and springs back quickly when pressed, the buns are ready—no timing needed.

5. Steam

Bring the water to a full boil before placing the steamer inside.
Steam over high heat for 15 minutes.
Turn off the heat and let sit 2 minutes before opening the lid to prevent shrinkage. Serve warm.

Notes

The spinach juice must be exactly 150g to keep the dough balanced.
Liquid temperature should stay below 35°C to protect the yeast.
Lard can be replaced with 1 tsp neutral oil or omitted; it mainly improves softness and shine.
Dust with flour lightly when rolling—too much can cause layers to separate.
If the proofing water cools down, replace it to keep a warm environment.

Frequently Asked Questions

Can I skip blanching the spinach?
I don’t recommend it. Blanching removes bitterness and keeps the green color vibrant after steaming.

Why don’t we ferment the dough before shaping?
This method relies on final proofing only, which gives better control and cleaner layers.

Can I make this without sugar?
Yes. Sugar only helps yeast activation and adds mild sweetness; fermentation will still work.

Why did my layers separate after steaming?
Most likely too much flour during rolling or trapped air between layers. Press gently before rolling.

Can I freeze these buns?
Yes. Freeze after steaming and cooling. Reheat directly from frozen by steaming 5–7 minutes.

If you want, I can also adapt this recipe for whole wheat flour, vegan, or no-oil versions.