Spinach buns
By VicentaLakin
THE SPINACH BUNS USE SPINACH JUICE TO MIX FLOUR WITH RAW FLOUR, AND TWO COMBINATIONS ARE MADE OF BUNS. VEGETABLE MEATS, ONIONS, SPINACHS, WELL-MOVED PIES IN THE FRIDGE, CONDENSED JUICE, AND A LOT OF THIN FRAGRANCE. THE SPINACH IS RICH IN A VARIETY OF VERMIN SUCH AS CARROTS, VITAMIN C, VITAMIN K AND MINERALS. SPINACH IS A NUTRITION MODEL IN VEGETABLES, WITH BLOOD SUPPLEMENTATION, DRYING, CLEAN SKIN, ANTI-AGE RESISTANCE, PROMOTION OF METABOLISM IN THE HUMAN BODY AND SLOW AGEING。
Recipe Recommendations
- flour 500 grams
- spinach juice 130 grams
- yeast 5 grams
- pork belly 600 grams
- spinach 400 grams
- chives 400 grams
- peanut oil 6ml
- salt 7 grams
- ginger 3 grams
- soy sauce 3ml
- chicken powder 2 grams
Steps for Spinach buns
1
Spinach washes the juice, 250 grams of flour, 130 grams of spinach juice, and yeasts 2.5 grams, rubbing them into smooth spinach noodles; 250 grams of flour, 2.5 grams of yeasts, 125 grams of clean water, rubbing them in the face, and two lids, so that their fermentation is twice as large。
2
(a) Use of the fermentation time of the noodles to wash spinach, pellets for skin slices and onions
3
(a) The scrambling machine, with spinach, onions cut, oil, salt, raw smoke, ginger and chicken powder
4
A fermented spinach pasta, a exhaust smooth pasta
5
A long-growing spinach pasta
6
The fermented pasta, the growth strip, and the spinach noodle
7
Spinach pasta rolls up, slices the face into the same equals and folds into buns
8
Put it in a spinach pie; close the mouth and crush it into the shape you like
9
Here's the bag
10
Packed bags, placed in a steam cage, 15 minutes quiet and fermented twice
11
The water is boiled, placed in the pot, 15-18 minutes of evaporation and 3 minutes of fire。Spinach buns Make Tips
1. Spinach juice comes in order to be good for buns; 2. flour-to-water ratio is 2:1, with different temperatures and different rates of water use; 3. fermentation is associated with flour and temperature, with some slightly longer fermenting times。