Spinach Toast
1.
Put all the ingredients except butter into the mixing tank of the cook machine in the order of the bottom liquid, the middle powder, and the upper dry yeast
2.
Start the cook machine to knead the dough, when the dough is smooth and tough, add butter softened at room temperature
3.
Continue to knead the dough to the complete stage where the film can be pulled out and the film is not easily broken
4.
The kneaded dough is taken out and rounded, put in a clean basin, and subjected to basic fermentation for 1 hour
5.
When the dough is fermented to 2-2.5 times the size, dip your fingers in the flour and poke the hole, the hole does not shrink or collapse, that is, the fermentation is completed
6.
Take out the fermented dough, put it on the kneading mat and press to exhaust
7.
Divide the dough into two equal parts, knead round and cover with plastic wrap and relax for 15 minutes (each part divided here is the amount of a water cube toast box)
8.
Take a loose dough and flatten it, roll it into a strip with a rolling pin
9.
The rolled dough is turned over, rolled up from top to bottom, and the ends are slightly flattened to make it easier to pinch and close the mouth
10.
Carefully pinch tightly at the curled up
11.
The rolled dough is closed and placed in a toast box (I divided each dough into two small portions to make)
12.
Another dough is also ready and put into the toast box
13.
After making all the dough, cover the toast box and place it in a warm place for secondary fermentation
14.
Ferment until the mold is 80% full
15.
Preheat the oven to 160 degrees in advance, put the mold in the lower part of the oven, and bake at 160 degrees for 25 minutes.
16.
After baking, it will be out of the oven and released from the mold immediately, and placed on the drying net to cool
17.
Demold
18.
Finished product
19.
Finished product
20.
Slice it after cooling
Tips:
1. Because the water absorption of flour is different, reserve about 10g of liquid when making it for adjustment;
2. The temperature in winter is relatively low, so you can use the oven to ferment or ferment in the fermentation tank during fermentation;
3. After the bread is baked, it must be removed from the mold immediately and kept cool ~ sealed at room temperature for 2 days.
