Spinach beef toast(bo cai niu rou tu si )

Spinach beef toast

Introduction:

"I love salty bread. I always feel salty and slightly healthy. Although I can't eat more salt, it's OK to eat a little salt in moderation compared with a lot of sugar. So my bread is often salty. Today's bread is made with vegetables and beef. It tastes nutritious. With chubby salad dressing, salad dressing with beef toast, it tastes great. Beef and spinach are my private bread. Although they are not vegetables, they are very private. "

Production steps:

Step 1: blanch the spinach in boiling water, remove the oxalic acid, squeeze out the water, put it into the cooking machine, and then add the water needed for the bread and stir it into a paste

Step 2: pour the spinach paste into the basin, add salt and stir well,

Step 3: add high gluten powder, egg sugar and yeast powder

Step 4: rough and dough, adjust the hardness by hand, just like the bread dough.

Step 5: cut the beef with black pepper into small slices, and press the cooked peanuts into slightly broken pieces,

Step 6: put in the bread maker, start a dough mixing procedure, and then put in the softened butter at the end of the procedure

Step 7: continue a dough mixing process, knead the dough to the expansion stage, and pull out the film.

Step 8: pour the beef and peanuts into the bread barrel and stir for about 2 minutes

Step 9: stir for about 2 minutes, then stir the beef evenly.

Step 10: ferment to twice the size at room temperature.

Step 11: relax the preservative film on the back cover of the exhaust distributor for 15 minutes,

Step 12: after relaxation, roll out the growth film

Step 13: roll up one end

Step 14: put it in the bread barrel

Step 15: fermentation to twice the size at room temperature without developing noodle function. Brush the surface with egg liquid and sprinkle with melon seeds

Step 16: turn on the baking function for 40 minutes. My default of this function is one hour, can't bake so long, 40-45 minutes.

Step 17: cool the toast, cut it into pieces, spread chubby salad dressing, or dip it with salad dressing. Salad dressing and beef taste together, it tastes delicious.

Materials required:

GAOJIN powder: 350g

Spinach: 200g

Egg: 1

Salt: 2G

Sugar: 10g

Yeast powder: 5g

Butter: 40g

Beef with black pepper: 150g

Cooked peanuts: right amount

Note: the effect of blanching spinach before juicing is better than that of directly juicing raw spinach.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Bo Cai Niu Rou Tu Si