Spinach Bagel

Name: Spinach Bagel
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 113g High-gluten flour; 6g White sugar; 12g Rye flour; 2g butter; 2g salt; 1g Yeast (dry); 35ml water; 60g Boiled spinach

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

I have always doubted the cooking machine's ability to make a small amount of vegetable puree. Although the supreme treasure is powerful, but the super-capacity cup body also makes people inevitably cast an eye that does not want to trust. Make up your mind a long time ago and use it carelessly. Unexpectedly, the effect is very good, the vegetable puree is very delicate, and the supreme treasure is really powerful! Although the later dough showed a few small pieces of vegetable leaves, the effect was obviously much better than that of previous cooking machines.
Use only half of the whole amount of puree, because only half of the spinach bagel is made. However, everything is half as good as one sparse one hundred secrets, and the water consumption alone is forgotten. Pour the full amount of water into the pile of materials, suddenly awakened, and quickly tried to recover the excess half before it was not absorbed by the powder. Even if the salvage is in time, otherwise, you can only increase the original amount.
The emerald green dough becomes a bit deep and dull after baking.

Ingredients

Spinach Bagel

1. Ingredients: 113g high-gluten flour, 12g rye flour, 6g white sugar, 2g salt, 2g butter, 35ml water, 1g dry yeast, 60g boiled spinach, 40ml water

2. Cut spinach into small pieces, pour into a food processor together with water, and beat into a fine puree. Take half of it.

3. Pour into the bread bucket with all the ingredients, stir for 30 minutes with the dough mixing procedure, and form a dough that can pull out the film. Add walnuts and knead well. Put it in a bowl, cover with plastic wrap, and ferment at 28-30 degrees for 30 minutes.

4. The dough grows up and divides into quarters

5. Press flat and roll into a rectangle. Fold in three, press the interface tightly, fold in half, and press the joint tightly

6. Knead a strip about 25 cm long, flatten one end, fold the other end on top, wrap it, and pinch the joint tightly.

7. Turn it over, place it at 35 degrees, and ferment for 30 minutes. Put it in a boiling water pot, boil slightly, blanch both sides for 15-30 seconds, remove, and control the water.

8. Place in the baking tray. Put it in the oven, the middle level, the upper and lower heat 200 degrees, bake for about 15 minutes, the surface is golden, out of the oven

Tips:
When the dough is blanched, the water should not boil too much, and the blanching time should not be too long, so as not to affect the appearance of the finished product.
The baking time and firepower need to be adjusted according to the actual situation of the oven.