Blanch 100g of spinach leaves in the boiling water for 30 seconds. Quickly remove them and place them in cold water to stop the cooking process and preserve the color.

In a blender, add 100g of water and the blanched spinach. Blend until smooth to make spinach juice. For an even brighter green color, add 1g of baking soda to the blended spinach juice. Mix thoroughly.

In a bowl, combine 300g of flour, 20g of sugar, 3g of yeast, 165g of spinach juice, and 5g of vegetable oil. Mix well until the ingredients form a dough. Use the folding method to knead the dough: press the dough with one hand while continuously kneading with the other hand until it becomes smooth.

Roll the dough into a long strip and divide it into 68g portions. Roll each portion into a ball, then use both hands to shape each ball into a cylindrical shape.

Place the shaped buns in a steamer lined with parchment paper.

Allow the buns to ferment for about 30-45 minutes until they expand to 1.5 times their original size. When you gently press them, they should bounce back.

Bring a pot of water to a boil. Place the steamer over the boiling water and steam the buns over medium-high heat for 10 minutes.