Spinach Toast

Name: Spinach Toast
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Kite Bread Flour; 100g Whole wheat flour; 100g Spinach puree; 40g Spinach juice; 30g egg; 15g milk powder; 5g yeast; 40g Sugar; 5g salt; 25g olive oil

by Rice sprouts

4.8 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Spinach Toast

1. Mix all ingredients except olive oil and knead until the surface is smooth and elastic. Add olive oil in two portions until the dough is completely absorbed.

2. Continue to knead to the complete stage.

3. Basic fermentation to double the size.

4. Divide into 3 equal parts and relax for 15 minutes.

5. Shaping, put it into a toast box, and carry out the second fermentation. (For the specific process, please refer to the previous toast log. I’m lazy today, so I won’t go into details...)

6. To 80% full, brush the egg liquid on the surface, and bake for 40 minutes in a preheated oven at 180 degrees. Take it out immediately after baking.