1. Wash the spinach leaves and blanch them in boiling water. Take out cold water and let them dry. It is best to use kitchen paper to absorb the water
2. Chopped, not too fine
3. I won’t say much about the order of the ingredients. After the oil method, spinach is added at the stretching stage of the dough. It doesn’t have to be a glove film or something.
4. Make it into a smooth dough by hand, cover it with plastic wrap and leave it for 60 minutes, depending on the temperature of the place, basically it is about 30 degrees Celsius.
5. Fermentation is complete, it’s about 2 and a half times the size, let’s fully exhaust and squash for 15 minutes
6. Roll the proofed dough into a long strip and roll it up.
7. Put it in the toast mold cover and put it in the oven to ferment at 35 degrees for about 40 minutes. Spray water in the oven to increase humidity. My mold is not a non-stick mold, so butter is spread around it, if it is a non-stick mold, it can be omitted
8. Preheat the oven to 180 degrees, and finally brush the egg liquid (a small amount of milk can be added to the egg liquid, the color can also increase the softness of the bread), the middle layer is 170 degrees for 30 minutes (depending on the temperature of the oven)
9. Cold slice
10. Finished product
11. The appearance is not high, but it has connotation, haha
Tips:This dough will be a bit wet, it is recommended to use hand powder when kneading and shaping. The vegetables need to be blanched to dry the water, and the leaves should not be too thin
