Spinach and Honey Bean Soft European Buns

Spinach and Honey Bean Soft European Buns

Overview

#foodleftovers for a big meal# For housewives, all edible ingredients will not be wasted. Take spinach as an example. Spinach is a rare natural pigment, so every time I buy spinach, I will sort it out first: boil the spinach for soup, pick off the old leaves outside, clean it, add some water to squeeze the juice, and use it to make bread or steamed buns. It is green, tender, sweet and delicious. Today's soft bean buns are made with the juice of the old side of spinach instead of milk and noodles. It is small, cute and beautiful, and is very easy to operate. It has less oil and sugar, and you don't need to knead it out with perfect gloves. The baked bread is crispy on the outside and soft and sweet on the inside. It is very delicious. It is great for breakfast or afternoon tea. My wife and I love it~~~

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Ingredients

Steps

  1. Prepare the ingredients, spinach juice and Polish dough; spinach juice operation: put the washed spinach edges and water into a food processor and squeeze into puree, then filter out the residue.

    Spinach and Honey Bean Soft European Buns step 1

  2. Make the Polish seeds one day in advance: 1 gram of yeast + 50 grams of spinach juice + 50 grams of high-gluten flour, mix well, cover and ferment at room temperature, ferment until the volume increases, the surface bubbles, and the interior can be drawn.

    Spinach and Honey Bean Soft European Buns step 2

  3. Put the main dough ingredients except butter and Polish dough into the bread machine one by one, and start the dough mixing process.

    Spinach and Honey Bean Soft European Buns step 3

  4. When finished, add 20 grams of softened butter and continue kneading the dough.

    Spinach and Honey Bean Soft European Buns step 4

  5. With less oil and less sugar, I am very satisfied with the dough that can be kneaded into such a thin film.

    Spinach and Honey Bean Soft European Buns step 5

  6. Let the dough rest for half an hour after it is rounded again.

    Spinach and Honey Bean Soft European Buns step 6

  7. Take out the dough, roll it into balls, cover with plastic wrap and let rest for 15 minutes.

    Spinach and Honey Bean Soft European Buns step 7

  8. Take a piece of dough, flatten it with your hands, and add an appropriate amount of honey red beans.

    Spinach and Honey Bean Soft European Buns step 8

  9. Wrap it tightly like making glutinous rice balls and seal it downwards.

    Spinach and Honey Bean Soft European Buns step 9

  10. After everything is done, put it into the mold and send it to the oven. Place a bowl of hot water below to control the humidity and ferment.

    Spinach and Honey Bean Soft European Buns step 10

  11. It can be fermented until it is the same size as the mold; due to some delays, my dish was a bit too big.

    Spinach and Honey Bean Soft European Buns step 11

  12. According to everyone's preference, sift some high-gluten flour on the bread base and decorate it.

    Spinach and Honey Bean Soft European Buns step 12

  13. The fragrant and beautiful soft European buns with honey bean and spinach juice are ready.

    Spinach and Honey Bean Soft European Buns step 13

  14. Then put it into the middle layer of the preheated oven: press the upper heat to 170 degrees, lower the heat to 180 degrees, and bake for 20 minutes; cover it with tin foil during the coloring process to prevent the surface from being over-baked.

    Spinach and Honey Bean Soft European Buns step 14

  15. Crispy on the outside and soft on the inside, it has the sweetness of honey red beans when you bite into it, which is particularly charming.

    Spinach and Honey Bean Soft European Buns step 15