1. Prepare materials.
2. Wash the spinach and take the leaves to dry for later use. Add the water in the formula, beat the juice with a wall-breaker, and pour out as much as possible for use. If the bottom cannot be poured, pour a part of the milk in the formula and shake out the spinach juice.
3. In the noodle bucket of the cook machine: pour high powder, spinach juice (all scraped in by the spatula), milk, eggs (about 2 large eggs are just right), salt, sugar, and dry yeast in order
4. Put salt, sugar and yeast in three corners, don’t put them in the same place
5. The first gear is 2-3 minutes until there is no dry powder, and then the third gear is used to expand (the time is controlled by yourself, the cook machine is different, and the film output speed is also different). When preparing the butter, weigh out and cut into small pieces to soften it for later use. When the dough is expanded, add the softened butter, mix in the first gear, then turn to the third gear, and beat to the complete stage.
6. It can stretch out a large uniform film, commonly known as a glove film, with toughness and neat edges.
7. During the noodle fight. 4 slices of bacon, all 2, put in a pan without oil, and fry until both sides are slightly browned.
8. Cut small dices for later use
9. Take out, weigh, and divide into 6 parts.
10. Take a dough, round it slightly, roll it out to the same width, turn it over, and continue rolling it to a length of 45 cm
11. Roll it up from top to bottom (the bottom can be thinner for easy closing), and the closing is arranged in one direction.
12. Continue rolling a second time, do the same as step 7, roll to 45 cm long, and sprinkle the bacon evenly.
13. Rolled up, 4.5 laps (because it is torn by hand, there are more laps)
14. Close the mouth in one direction, and pour three into the toast box.
15. The temperature is not more than 35 degrees and the humidity is 75% for fermentation. Put the lid on the toast box for about 1 hour. There is no fermentation box. You can put it in the oven for fermentation. Put a bowl of warm water at the bottom. I use a thermometer to control the temperature. humidity.
16. When it is 7 minutes full, take it out, preheat the oven up and down to 200 degrees, 15-20 minutes, during which the toast will be sent for a while. After the oven is preheated, it is about 8 minutes full. Cover the whole process, cover the lower layer of the oven, and bake 40 minutes.
17. Give it a slight shake, open the lid and buckle upside down on the cooling rack to cool. It is packed in four directions, one is torn and eaten directly, and the other is cut into pieces and frozen. You can take any time you want to eat.
Tips:Tips: 1. Milk can be iced milk, the weather is still a bit hot, pay attention to the noodle temperature.
Tips: 2. This side can be fermented directly once. It's the same soft, and it's best to eat it in 2-3 days if it is sealed at room temperature. Frozen, take it out to warm up, spray water on the surface, bake it in the oven at 170 degrees for 4-5 minutes, or make it into toast slices of other flavors!
Tip 3. This side has two toasts, and only one toast box is halved.
Tip 4. If whipped cream is used for milk, replace the same amount and reduce the butter by 5 grams.
