Recipe: Spinach, coconut, toast

Home Cooking Recipe: Spinach, coconut, toast

Notes:

Formulated with 450 grams of toast mold, a no-filling taste is also a source of superb toast. In the 17th century voyage era, when the British had to colonize overseas, the crew had to stay on the boat for a long time, so they had to bring enough food. The space in the cabin is limited. In order to make full use of the space, the dough is placed in a toast box for baking, and a rectangular bag of bread that is easy to stack is baked. Because the British climate is humid, they are used to slicing before eating toast. Put it in the oven and bake again, the toast is here.

Ingredients:

Steps:

  1. Home Cooking Recipe: Black raisins are slightly added to the rum and mixed well for 1 hour before use.

    Black raisins are slightly added to the rum and mixed well for 1 hour before use.

  2. Home Cooking Recipe: 110 grams of spinach leaves plus 50 to 80 grams of water were beaten into a puree with a cooking machine, and 145 grams of spinach puree was weighed for use. (only choose leaves).

    110 grams of spinach leaves plus 50 to 80 grams of water were beaten into a puree with a cooking machine, and 145 grams of spinach puree was weighed for use. (only choose leaves).

  3. Home Cooking Recipe: In addition to butter, salt, all materials are expanded. Add butter and salt to the full stage, you can pull out the film. Put it in a warm place for basic fermentation. When the dough is fermented to twice as large, the finger pokes, does not rebound, does not retract

    In addition to butter, salt, all materials are expanded. Add butter and salt to the full stage, you can pull out the film. Put it in a warm place for basic fermentation. When the dough is fermented to twice as large, the finger pokes, does not rebound, does not retract

  4. Home Cooking Recipe: Make coconut filling during fermentation. Stir all the ingredients of the coconut filling in a large bowl and set aside.

    Make coconut filling during fermentation. Stir all the ingredients of the coconut filling in a large bowl and set aside.

  5. Home Cooking Recipe: Press the dough on the panel a few times to vent the gas. Evenly divided into 3 parts of spheron. Cover the crisper for 10 minutes without vacuuming.

    Press the dough on the panel a few times to vent the gas. Evenly divided into 3 parts of spheron. Cover the crisper for 10 minutes without vacuuming.

  6. Home Cooking Recipe: Take a dough, use a rolling pin to make an oval shape, then turn it over and roll it up from the bottom up. After the whole roll, cover the crisper and continue to relax for 10 minutes.

    Take a dough, use a rolling pin to make an oval shape, then turn it over and roll it up from the bottom up. After the whole roll, cover the crisper and continue to relax for 10 minutes.

  7. Home Cooking Recipe: Take a loose dough and pry it, then turn it over and sprinkle with the right amount of coconut and raisins. Roll up from top to bottom and pinch tightly.

    Take a loose dough and pry it, then turn it over and sprinkle with the right amount of coconut and raisins. Roll up from top to bottom and pinch tightly.

  8. Home Cooking Recipe: All the dough is shaped and placed in a mold. Put it in a warm and humid place and carry out the final fermentation until the mold is 9 minutes full.

    All the dough is shaped and placed in a mold. Put it in a warm and humid place and carry out the final fermentation until the mold is 9 minutes full.

  9. Home Cooking Recipe: Fermented dough coated with melted butter and sprinkled with coconut

    Fermented dough coated with melted butter and sprinkled with coconut

  10. Home Cooking Recipe: 200 degree fire preheating oven. Place it in the lower layer of the oven at 200 degrees and bake it directly for 40 minutes. (Siemens oven temperature for reference).

    200 degree fire preheating oven. Place it in the lower layer of the oven at 200 degrees and bake it directly for 40 minutes. (Siemens oven temperature for reference).

  11. Home Cooking Recipe: Pour out immediately after baking, and let the oven cool down to the hand temperature and store it in a vacuum storage box. The next day, the taste is better. Swimming song COMBOEZ intelligent vacuum storage box https://weidian.com/s/253709796?wfr=c

    Pour out immediately after baking, and let the oven cool down to the hand temperature and store it in a vacuum storage box. The next day, the taste is better. Swimming song COMBOEZ intelligent vacuum storage box https://weidian.com/s/253709796?wfr=c

  12. Home Cooking Recipe: It’s not bad to change to this shape.

    It’s not bad to change to this shape.

Tips:

The liquid of the dough can be increased or decreased according to the moisture absorption of the flour and the humidity of the local climate. The dough must be pulled out of the film, and the fermentation should be in place, so that the taste of the bread will be soft. The oven brand is different, the temperature difference is slightly different, and it is adjusted according to the temperature of the oven. The best fermentation environment is 28-29 degrees, the humidity is 75%, the optimal fermentation temperature is 36-38 degrees, and the humidity is 85. If the bread is found after the removal, the color of the side and bottom is shallow, the collapse is collapsed or the waist is collapsed. The phenomenon indicates that it is not fully cooked, the bottom deposition 1) the secondary fermentation is not in place (the secondary fermentation is not in place, the bottom is not fully stretched, and the baking will naturally deposit) 2) The bottom is pinched too tightly when the coil is rolled (bottom If the pinch is too tight, this part of the fermentation process is more difficult to expand, causing the bottom to deposit. 3) The material is not evenly kneaded into the dough. (If the added material such as dried fruit or coarse grains is not evenly blended into the dough, the part with a large mass will sink, forming the bottom of the deposit) deposition on both sides (generally there will be a phenomenon of bottom deposition) too much dough . The toast box has been visually filled, but the actual sides have not yet fully fermented due to space reasons, which is likely to cause deposition. The reason for the intermediate deposition of the intermediate deposit is that the middle dough itself is rolled up, and the middle part is the dough surface of the rolling process. During the slack process, the surface is air-dried and then rolled up in the center of the dough. The dough in the air-dried portion does not expand smoothly, causing the middle portion to deposit. (Solution: Cover the dough with a wrung wet cloth when it is loose)


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