Spinach Honey Bean Soft European Buns

Name: Spinach Honey Bean Soft European Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 4g salt; 5g yeast; 20g butter; 30g milk powder; 40g Sugar; 170g Spinach juice; 450g High-gluten flour; 1g Yeast (species); 50g Bread flour; Some Honey bean

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Spinach in winter is in season, green and tender, sweet and delicious. It is very delicious in cold dressing or soup. At the same time, spinach is also a rare natural coloring. It is also superb to use it to make pasta or bread. It is nutritious and beautiful.
Today’s honey bean soft European bun is made with spinach juice instead of milk. It is small, cute and beautiful, and the operation is very simple. It has less oil and sugar, and no need to knead the perfect glove film; baked bread The skin is crispy and the filling is soft and sweet. It is very delicious. Whether for breakfast or afternoon tea, it is very good. My wife and I love it~~~

Spinach Honey Bean Soft European Buns

1. Prepare the ingredients, spinach juice and Polish dough; spinach juice operation: use washed spinach and water in a food processor to squeeze it into puree, and then filter out the residue.

Spinach Honey Bean Soft European Buns recipe

2. Make Polish seeds one day in advance: 1g yeast+50g spinach juice+50g high-gluten flour, stir evenly, cover the lid and ferment at room temperature, ferment until the volume increases and the surface is bubbling, and the inside can be drawn.

3. Put the ingredients of the main dough except butter together with the Polish kind of dough into the bread machine one by one, and start the kneading process

4. After finishing, add 20 grams of softened butter and continue mixing

5. The dough with less oil and sugar is very satisfying to be able to knead out such a thin film

6. Let the dough rest for half an hour after re-rounding

7. Take out the dough, knead round separately, cover with plastic wrap and relax for 15 minutes

8. Take a portion of the dough, flatten it with your hands, and put an appropriate amount of honey red beans

9. Squeeze tightly like glutinous rice balls and close the mouth downwards

10. After all is done, put it into the mold and send it to the oven. Put a bowl of hot water underneath to control the humidity and ferment

11. When fermented to the same size as the mold; due to delays, my plate is a bit too big

12. According to everyone's preference, sift some high-gluten flour on the bread dough for decoration

13. Then send it to the middle layer of the preheated oven: press 170 degrees for heating, 180 degrees for lowering, and bake for 20 minutes; color can be covered with tin foil in the middle to prevent the surface from being over-baked

Tips:
1. If there is no spinach juice, you can replace the spinach juice with the same amount of water or milk, and the others remain the same; the water absorption is different for different brands of flour. Reserve 10 grams when mixing the dough, and then add it according to the dryness and wetness of the dough.
2. The specific baking temperature and time can be flexibly operated according to the conditions of your own oven; but pay attention to observation in the middle, and you can also cover with tin foil to prevent the surface from being baked.