Spinach bacon rolls
By VicentaLakin
Cook 9055
Recipe Recommendations
- White Shark High-gluten Flour 370 grams
- low-gluten flour 30 grams
- water 235 grams
- salt 5 grams
- dry yeast 4 grams
- fine sugar 20 grams
- butter 20 grams
- spinach 50 grams
- bacon 3 tablets
- cheese powder appropriate amount
- melted butter appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Spinach bacon rolls
1
1. The materials are ready, the butter is softened and the spinach wash cleans the water。
2
2. Noodle material is placed in a bakery or a cook ' s machine, except for butter。
3
Three, at this time, dry the bacon with kitchen paper。
4
4 and spinach and bacon cut into small pieces。
5
5. Softened butter is added to the pasta group。
6
6 and add spinach and bacon to the membrane。
7
Seven, roll back and do basic fermentation. About an hour。
8
The fermented pasta is taken out in two pieces and the roll cover is loose for 10 minutes。
9
9 - Take a noodle in 15 *20 rectangular. Split into six pieces。
10
Ten, screw it up like that. I fermented in the oven, 35 degrees and 30 minutes。
11
Is it fermented, or a melted butter on the face of bread rolls or other vegetable oil, with a suitable amount of kafshi。
12
12, 5,400-degree ovens, mid-level, approximately 16 minutes. Based on the colour, I think it's right and there's no cover。
13
It's fine。