1. Stir the dry and wet ingredients until the surface is smooth and elastic. Add butter and stir until the dough can pull the mask away.
2. Add fresh spinach.
3. Stir until the dough is smooth.
4. Take out half of the dough and chopped walnuts. Stir the diced cheese.
5. Basically ferment for 40 minutes at room temperature.
6. The dough with nuts and cheese is divided into 100 grams, and the basic spinach dough is divided into 80 grams and rounded and relaxed for 30 minutes.
7. Open the dough bar to a round shape.
8. Put the nut cheese dough in the center and cut the spinach dough 8 knives. (Pictured)
9. Fold the middle four dough pieces in half. (Pictured)
10. Fold the remaining four corners in half. (Pictured)
11. Press tightly in the middle. (Pictured)
12. Ferment for 50 minutes at a temperature of 30°C and a humidity of 75%.
13. Sprinkle rye flour on the surface after fermentation.
14. Use the oven temperature to heat up to 200°C, and spray steam to bake at the lower fire temperature of 200°C for 30 minutes.
