Spinach Bagels

Overview

I have always doubted the ability of a food processor to puree a small amount of vegetable puree. Although the Supreme Treasure is powerful, the large capacity of the cup makes people look at it with distrust. I have made up my mind a long time ago and will use it carelessly. Unexpectedly, the effect turned out to be very good, the vegetable puree was very delicate, and the Supreme Treasure was indeed very powerful! Although the later dough showed a few small fragments of vegetable leaves, the effect was obviously much better than that of previous food processors. Use only half of the full amount of pureed vegetables because you are only making half the amount of spinach bagels. However, everything is only half as good as a sparse one, except for the amount of water. Pour the full amount of water into the material pile, suddenly realize, and quickly find a way to recover the excess half before it is absorbed by the powder. It was considered that the salvage was timely, otherwise, the original amount would have to be added. The emerald green dough becomes a bit darker and duller after baking.

Tags

• baking
• children
• bread
• breakfast
• afternoon tea
• spring recipes
• boiled spinach
• butter
• high gluten flour
• rye flour
• white sugar
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Ingredients for vegetable puree

   

2. 2 Cut the spinach into small pieces and put it into the food processor together with the water,

   

3. 3 Beat into a fine paste, take half of

   

4. 4 Dough ingredients

   

5. 5 Pour the puree and all the dough ingredients into the bread pan

   

6. 6 Mix the dough for 30 minutes

   

7. 7 into a dough that can pull out a thin film

   

8. 8 Place in a bowl, 28-30 degrees, ferment for about 30 minutes

   

9. 9 The dough has grown

   

10. 10 Divide into 4 equal parts

    

11. 11 Press flat

    

12. 12 Use a rolling pin to roll into a rectangular shape

    

13. 13 Fold it in three and press the joint firmly

    

14. 14 Fold in half and press the joint tightly

    

15. 15 Shape into long strips

    

16. 16 Flatten one end

    

17. 17 Fold the other end on top

    

18. 18 Wrap it well and pinch the interface tightly

    

19. 19 Turn over, place at 35 degrees, and ferment for 30 minutes

    

20. 20 Put it into slightly boiling water, blanch both sides for 15-30 seconds, remove and control the water

    

21. 21 Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 15 minutes

    

22. 22 Golden on the surface, out of the oven