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.

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.

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.

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.

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.