Low sugar spinach borsch

To say the hottest red foods of the recent past, it's not "Pazza." The first time I heard that name, you might be a little stale. We've all had buns and pizza. What's that? In fact, it's just a steamy bun with pizza. For young people who like new things, it's easy to get it, it's got a venom of laced cheese, it's mixed with gas, and it's so fast. But I don't think it tastes as good as "low sugar spinach borsch" by a professional baker. Although it and the pizza look small and cute, with sweet and soft skin and Ruth's masulilla cheese pie, the borscht pack, baked and smelled with butter, spinach juice and noodles, no artificial additives, and low sugar is healthier. And it's shorter and more flexible, with cooling one night ahead of time, and fermenting once a day, which is twice as soft as a normal bread fermentation, and it's perfect for healthy working people who don't have much time to do it。

Recipe Recommendations

Sweet dough laomian 250 grams
spinach juice 90 grams
Spinach Borsch dough
shredded mozzarella cheese 100 grams
high-gluten flour
water 97 grams
unsalted butter 25 grams
salt 2 grams
white granulated sugar 33 grams
yeast powder 2 grams
egg liquid 13 grams
milk powder 4 grams
spinach 70 grams
whole wheat flour 38 grams
rye flour 38 grams
whole egg liquid 25 grams
dehydrated spinach juice 5 grams

sweetening
baking
several hours
senior

Steps for Low sugar spinach borsch

Making pasta pasta one night ahead of schedule, putting it in a freezer one night, taking it directly the next day (24 hours), saves one fermentation time, and the finished product is equally soft and will not dry up for days. All materials other than butter are poured into the cook ' s machine or the bakery, mixed into groups to the point where they can pull out a thick, thick film on the edges, and add softened butter to the thin sheet to continue to be fully absorbed, pulling out a thin “moderation of gloves” that cannot easily be broken, at a temperature of more than 29 degrees, filling a fresh bag and putting it in a freezer for the night。

Put the spinach and the water in the food mixer, smash it to bits and dump it. All raw materials of the spinach flounders are placed in the mixer drum, and they are activated and on the face of the face, which is smooth, divided into 100 grams of each, rolled round and tumbled into the water droplet form, so that they can remain silent for 10 minutes。

when it's loose, it pulls a drop in the tail, grabs a crutches in its hand, turns the face into a wide 9 cm long, 42 cm long cone. turn the face of the noodles to the back, scatter 15 grams of masulilla cheese at the far end, and then roll it up。

roll to the end of the tip, press the interface to the bottom. sliced little butter on the grill, then placed the rolled spinach borsch on top of it, into the middle of the oven, setting temperatures of 28 degrees, 75 per cent humidity and fermenting for about 50 minutes. after the fermentation, the cutters cut 1.5-2 cm deep in the middle and spilled some 3 grams of masurira cheese。

The oven is pre-heated, 170 degrees higher and lower, the spinach borscht pack is placed in the middle of the oven, baked for seven minutes and removed from the surface with a little melted butter, and then returned to the oven for five minutes. Brush the butter for the last time, bake it for three minutes, take it out。

Finally, you squeeze spinach butter on the surface (butter, spinach juice and salt mixed) and brush it with a brush so you can eat it while it's hot。