Spinach Bagel

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

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

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. 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.