Spinach rolls

Non-discoloring, one fermentation, one-press molding

Materials:

1, spinach juice: spinach about 300 grams, about 350 grams of water, pasta alkali or 1 gram of baking soda

2, the rolls: (white) 200 grams of flour + 100-110 grams of water + 2 grams of yeast + 10 grams of sugar, (green) 200 grams of flour + spinach juice 110-120 g + yeast 2 g + sugar 10 g

3, Kaywood KVC5100 home chef machine, mixing cup accessories

Practice:

Spinach with water into the mixing shovel, spinach can be added in small portions

Puree, with a coarse mesh through a sieve

Add the pasta soda or baking soda, mix well, and if any leftover can be frozen and preserved <

Mix the white dough ingredients, mix the green dough ingredients

Knead the white dough for 7-8 minutes in Chef's 2 speeds

Knead the green dough, no need to ferment and make it directly

Roll out the dough, sprinkle with some dry flour and fold it together (staggered to make better folds)

The top of the white dough folded once, the middle of the double folded twice, and the last green dough folded once.