Spinach seaweed cedar pineapple

1

The spinach leaves will be fertilized with water, 20 grams of water will be added to the infusion machine, broken, juiced, rubbed with flour, eggs, salt, sugar, yeasts into an extension, fermented twice as much as twice as much in warmth, and the face will be ventilated into eight pieces, rolled round, 20 minutes still。

2

IT'S AN ELLIPTICAL FORM, CUT FOUR TIMES. IT'S BETTER IF YOU DON'T CUT IT

3

Turn over and wrap the purple pine。

4

Bottom down, roll up。

5

When it's done, pull out the two sides and round。

6

Put it in a nine-inch pizza plate

7

The fermentation is twice as large and the surface layer is coated with egg fluid (1:1), placed in a preheated oven, 180°, mid-floor, approximately 16 minutes。

8

Nice flowers。

9

The organization is soft。

10

Delicious

1. Filling preparation: Put the seaweed into a preheated oven at 160 degrees for about 20 seconds. Take it out, crush it, mix it with pork floss, and the bread filling is complete. 2. Spinach must be blanched to remove oxalic acid before extracting the juice; never juice it directly to prevent the oxalic acid in the spinach from binding with calcium in the body, leading to calcium loss! (I did not filter it here and used it directly to knead the dough. For those who dislike a grainy texture in the bread, use only the juice; the resulting bread will have a beautiful matcha color.) 3. Do not worry too much about the exact water content in the recipe, as the liquid volume increases after blanching the spinach. The total amount of spinach juice and water added to the dough should be about 140g. To be safe, add 2/3 of the liquid first, and adjust the remaining 1/3 as needed.