
With makings
Spinach mud | 170 grams |
Do yeast | 3 grams |
Fine saccharic | 10 grams |
Low muscle flour | 150 grams |
In muscle flour | 150 grams |
Sodium bicarbonate | 1 gram |
Corn oil | 10 grams |
The practice of spinach steamed bread
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Spinach has been washed, one gather salt is added in water, shui Kaichao 1 ~ 2 minutes, fish out will reserve.
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Good scald spinach puts broken wall machine to be hit into exquisite spinach mud to put cool reserve.
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Chef machine presses spinach mud yeast the ordinal put away of oil of corn of flour of low muscle of flour of the muscle in fine saccharic saleratus, intermediate hit into the group. Next the hand is kneaded to smooth.
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Distribute dough into the agent with 8 even size child, rounded, plastic, on the steamed bread paper that puts steam box directly.
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Cold water is put to burn not very hot hand in a pot for steaming food, 30 ~ are controlled 40 degrees, put steam box, build good top, send probably 30 to 40 minutes, hair to double size.
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Steam box is taken put on the side, water is burned, put steam box, in conflagration evaporate is controlled 12 minutes, frowsty 2 minutes, open a lid.
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Good-looking delicious
Small stick person
Water of 2 spinach scald is OK the oxalic acid in purify spinach, more healthy.
3 joining sodium bicarbonate is to maintain evaporate of spinach steamed bread the key of very changeless color, cannot omit.