Spinach corn toast 17(bo cai yu mi tu si )

Spinach corn toast 17

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: spinach a little, add a little water, make spinach juice with blender, take 150 grams. (don't pour in all, leave about 10 grams, depending on the water absorption of the dough, add it as appropriate)

Step 3: after the oil method, all materials except butter and corn are mixed and kneaded to the expansion stage.

Step 4: add butter and knead until complete.

Step 5: knead the corn into the dough. (corn kernels are dried with kitchen tissue)

Step 6: same as above.

Step 7: wake up in a warm place to 2-2.5 times the size.

Step 8: divide into three parts and relax for 15 minutes.

Step 9: take a dough and roll it into a tongue shape.

Step 10: on the reverse side, fold three times, roll out the long strip, roll it up from one end and relax for 15 minutes.

Step 11: roll it out again and roll it up.

Step 12: same as above..

Step 13: put it into the mold, send it to the top of the oven, and put it into the lower layer of the oven for about 25 minutes.

Step 14: complete.

Materials required:

High flour: 240g

Low powder: 40g

Spinach juice: 150g

Eggs: 30g

Milk powder: 7g

Yeast powder: 4G

White granulated sugar: 30g

Salt: 5g

Butter: 25g

Corn kernels: right amount

Note: adding a little vegetable to the bread will make it more innovative and nutritious! ~~Let's have a try~~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Bo Cai Yu Mi Tu Si