Spinach, seaweed and minced pork meal bag

Spinach, seaweed and minced pork meal bag

Introduction:

"This kind of vegetable bread is definitely a sharp weapon against picky baby. Seaweed and meat floss are the favorite food of small pot friends. After pressing the juice of spinach and baking, there is no spinach flavor, mixed with the faint milk flavor of butter. Small pot friends at home like ^ o ^"

Production steps:

Step 1: blanch spinach leaves in water, add 20 grams of water into the cooking machine, smash, take juice, knead it with flour, eggs, salt, sugar and yeast until it is expanded, put it in a warm place and ferment it to twice and a half of the size, exhaust the dough, divide it into 8 parts, roll it round and let it stand for 20 minutes.

Step 2: roll it into an oval shape and cut it four times. It's better not to cut it off, or it's going to expose the stuffing^

Step 3: turn over and wrap in Porphyra floss.

Step 4: thin the bottom edge and roll it up.

Step 5: after rolling, rub both sides out of the small tip, rub round.

Step 6: put in the 9-inch pizza tray (don't forget to oil and sprinkle high powder to prevent staining)

Coat the bottom layer with 1:16 large egg water for 180 minutes, then preheat.

Step 8: beautiful flowers.

Step 9: the tissue is soft.

Step 10: delicious!

Materials required:

High flour: 250g

Whole egg liquid: 50g

Spinach leaf: 100g

Water: 20g

Sugar: 15g

Salt: 4 g

Yeast: 4 g

Butter: 20g

Meat floss: moderate

Laver: right amount

Note: 1, sink method: put Porphyra into the preheated oven, 160 degrees, about 20 seconds, take out, crush, mix with meat floss, bread sink is completed. 2. Spinach to blanch a water to remove oxalic acid in order to get juice, must not directly juicing, prevent spinach oxalic acid and calcium in the body, leading to calcium loss! (I don't want to filter it here. I don't like mm with impurity in bread. I just take juice. The bread will have the color of Matcha. It's very beautiful.) 3. Don't worry about the water content in the formula. The liquid content of spinach will increase after blanching. The spinach juice and water added to the dough is about 140g. To be safe, add 2 / 3 of the liquid first, and the remaining 1 / 3 can be added or subtracted as appropriate.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet