Spinach Croissant
1.
Wash spinach leaves and drain.
2.
Put it in boiling water and blanch it, remove and drain the water.
3.
Put it in a food processor and mash it.
4.
Prepare all ingredients.
5.
Put the milk and eggs in the bread machine, put the salt and sugar diagonally, and then add the spinach puree.
6.
Then add high-gluten flour, dig a small nest in the middle of the flour, put in the yeast, start the stirring function and knead the dough for 20 minutes.
7.
After 20 minutes, add butter, continue to knead the dough to the expanded state, start the fermentation function to ferment to two to three times the size.
8.
Take out the fermented dough and knead to exhaust.
9.
Divide into eight equal portions and let the noodles rise for about 20 minutes.
10.
Use a rolling pin to roll the awake dough into a big tongue and a small tongue.
11.
Roll from the big head to the small head.
12.
Then shape it into a horn shape.
13.
Put it on a baking tray lined with greased paper and ferment to two to three times the size.
14.
Brush the fermented croissant with a layer of water, sprinkle with white sesame seeds, put it into the bottom of the preheated oven, and bake at 180 degrees for 20 minutes.
15.
Finished picture.
Tips:
In addition to making soup and croissants, spinach can also be used to make cakes, dumpling wrappers, and cakes.
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