Spinach Hamburger Buns

1: Blanch your spinach and squeeze out excess water. Add the spinach to a blender along with some water until it measures 140g. Blend until smooth.

2: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it with plastic wrap to prevent a skin from forming.

3: To the bowl of a stand mixer, add the tangzhong along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together. Then add the butter and knead until smooth.

4: Proof for 1-2hrs or until doubled in size.

5: Divide the dough into 6 equal sections and shape them into balls. If you choose to shape the buns into a classic burger bun, gently flatten the dough balls so they are ~4-4.5” in diameter and place them onto a lined baking tray with the ring molds. If you choose to shape them like I did, cover the dough balls and let them rest for 15mins without flattening them.

6: Shape the buns as shown in the reel. I recommend forming the dough into a ~22” long rope first before shaping.

7: Cover and let rise for ~30mins-1hr or until the dough is noticeably puffy and fills up the ring molds.

8: Preheat the oven to 350F, brush the top with egg wash, sprinkle with sesame seeds before baking (optional), and bake for 22-26mins or until deeply golden brown.