Medium size dough

Gao Fen 170g

Water 100 ~ 1 10g

2-3 grams of yeast

Main dough

Gaofen 75g

Sugar 10- 15g

4 grams of sea salt

Milk powder 10- 15g

60-70g spinach leaves (blanched)

20 grams of butter

6 slices of cheddar cheese

Parmesan cheese (or mozzarella cheese) in moderation.

Appropriate amount of mayonnaise (not needed)

Spinach and cheese bread-how to grow it in cold storage?

1. After the medium-sized dough materials are mixed and kneaded to the swelling stage, they are put into a fresh-keeping box for fermentation at room temperature for one hour, and then put into a refrigerator for fermentation 17 hours.

2. Take it out and cut it into small pieces before cooking the next day, mix it with the main ingredients of dough (except butter), knead the film by oil method, and ferment for about half an hour.

3. Divide the dough into 6 equal parts, knead it into a round shape, and stir it for 20 minutes. Take one part of the dough and wrap it in 15 ~ 20g cheddar cheese, shape it into olive shape, discharge it into a baking tray, and ferment at 35 degrees for about 40 minutes.

4. Cut and package before entering the oven, sprinkle freshly ground Parmesan cheese crumbs (my mozzarella cheese) on the incision, and squeeze mayonnaise at 180 degrees for about 20 ~ 25 minutes.