Spinach checkerboard toast

Overview

I often bake toast to eat, but because there are few people at home, I often have some left over. The taste of toast that has been left out for a long time becomes bad, and it is wasted if I don’t want to eat it. I recently bought a small toast mold. It’s not big, and it’s just enough for our family to bake one piece of toast for one day. It’s pretty good. Use it to make spinach checkerboard toast, green and white, fresh and eye-catching!

Tags

• baking
• good looks
• breakfast
• afternoon tea
• students
• butter
• egg liquid
• high powder
• spinach powder
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Mix all the ingredients except spinach powder and knead until the dough expands into a thin film. Divide the dough into two parts.

   

2. 2 Take a piece of dough and knead in 15ML spinach powder.

   

3. 3 Put the two pieces of dough into a basin, separate them with oil paper and wait for fermentation.

   

4. 4 , let the dough rise to 2.5 times its original size.

   

5. 5 Press the dough with your hands to deflate it and divide it into 6 portions. Cover with plastic wrap and let it rest for 15 minutes.

   

6. 6 Roll the dough into a rectangle with one side thin, start from the thick end and roll it up tightly.

   

7. 7 Place the rolled green and white dough into a non-stick toast box and wait for fermentation.

   

8. 8 Let the bread dough rise until it is 8 minutes full, and brush the surface with egg wash.

   

9. 9 Preheat the oven to 175°, place the toast on the lower shelf, and bake for 35 minutes.

   

10. 10 Unmold, let cool, then seal and store at room temperature.