Spinach rolls
By VicentaLakin
We grow our own spinach, absolutely green food, no fertilizer, but we eat enough. Some of these are taken today to make buns, which are not only colorful, but also tasteful and nutritious, so that children who do not like spinach can enjoy it。
Recipe Recommendations
- flour 600g
- spinach 200g
- baking powder 6G
Steps for Spinach rolls
1
The spinach boils. The main reason for this is to get rid of herbic acid and increase the use of spinach
2
A good spinach in the kitchen, and a proper amount of water to mix
3
In addition, 300 grams of flour and 3 grams of yeast and a soft, hard and proper pasta. It's 50% water in total. It's perfect for buns
4
An additional 300 grams of flour were added to the yeast 3 grams, using 150 grams of water and flour。
5
25-30 degrees to keep the fermentation warm, so that the noodle can be twice the size. If room temperature is low, it will be longer. It's about an hour。
6
The fermented pasta exhausts for five minutes
7
The two noodles are swollen and folded together
8
Cut it in about three centimeters wide, and then cut it open from the middle, and pull it up
9
It's natural
10
A good knot
11
I'll put both ends in it。
12
When you're all done, cover the drawer for another 20 minutes
13
The top cage steamed for 20 minutes. Don't hurry to open it when it's evaporated. The fire stops for two to three minutes before opening it。