Spinach Bagel
1.
Vegetable puree
2.
Cut the spinach into small pieces and pour it into the food processor with water.
3.
Beat into a fine mud, take half
4.
Dough material
5.
Pour the puree together with all the dough ingredients into the bread bucket
6.
Kneading program and mixing for 30 minutes
7.
Into a dough that can pull out the film
8.
Put it in a bowl, 28-30 degrees, ferment for about 30 minutes
9.
Dough grows up
10.
Divide into 4 equal parts
11.
Flatten
12.
Roll into a rectangle with a rolling pin
13.
Fold in three to compact the joint
14.
Fold in half and press the joint tightly
15.
Rubbing into long strips
16.
Flatten one end
17.
Fold the other end on top
18.
Wrap it well, pinch the interface tightly
19.
Turn it over, at 35 degrees, and ferment for 30 minutes at the end
20.
Put it in slightly boiling water, blanch both sides for 15-30 seconds, remove the water control
21.
Put it in the oven, the middle level, the upper and lower heat 200 degrees, bake for about 15 minutes
22.
Golden surface, baked
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.