Spinach Checkerboard Small Toast
1.
Mix all the ingredients except spinach powder, knead until the dough can be stretched out of the film, and divide the dough into two parts.
2.
Take a portion of the dough and knead in 15ML spinach powder.
3.
Put the two pieces of dough in a basin, separate them with oil paper, and wait for fermentation.
4.
, The dough has grown to 2.5 times its original size.
5.
Divide the dough by pressing it with your hands and divide it into 6 portions. Cover with plastic wrap and let it stand for 15 minutes.
6.
Roll the dough into a rectangle with a thin side, roll up from the thicker end, and roll tightly.
7.
Place the rolled dough green and white in the kitchen water cube non-stick toast box, waiting for fermentation.
8.
The bread dough is 8 minutes full, and the surface is brushed with egg wash.
9.
Preheat the oven to 175°, put the toast in the lower layer, and bake it for 35 minutes.
10.
Unmold, keep it sealed at room temperature after cooling.
Tips:
Tips:
If you don't use spinach powder, you can also use the same amount of high powder instead.
I made 6-square toast. If you want to have a more obvious checker effect, you can make 9-square toast.
Each oven has different sizes, so please set the baking time and temperature flexibly according to the actual situation.
