This soft dough is packed with spinach, its vibrant green color is refreshing and pleasing to the eye. It's healthy and nutritious—I love it! Paired with delicious bacon and cheese, the finished product has absolutely no bitterness from the spinach. It's incredibly soft, savory, and delicious—looking beautiful and tasting great. Even kids who don't like vegetables will love this spinach bread!
Materials
Steps for making spinach and bacon breakfast toast
① Prepare the starter dough one day in advance: https://mp.weixin.qq.com/s/r7RvYbyCjBs3Q5I0Go0rnA ② Spinach mixture: Use only 210g of spinach leaves, wash them, blanch them, cool them, drain off excess water, add 150g of ice water, and blend into a puree. Note: To help control the liquid amount, I weighed the blanched and drained spinach leaves, which was approximately 220g; there will be slight loss after blending, the recipe uses exactly 350g.
③ Cut the bacon into small pieces, fry over low heat until cooked, then add cooked corn kernels and ground black pepper and mix well. (This can be prepared during the initial fermentation process.)
Today I used this Gabik U8 stand mixer to make dough.
Weigh all ingredients for the dough except the butter and place them in the mixing bowl;
Mix at low speed (level 1) for 1-2 minutes until no dry flour remains, then increase the speed to level 6. After about 8 minutes, as the gluten develops, you should be able to stretch it into a large, relatively thick membrane.
Add softened butter,
After kneading the butter into the mixture at a slow speed of 3, switch to speed 6 and knead quickly until the mixture can be stretched into a thin, transparent film with good extensibility.
The surface temperature after being removed from the vat is around 26 degrees Celsius. Place it in an environment with a temperature of 28 degrees Celsius and a humidity of 75% for basic fermentation for about 50 minutes.
Fermented until approximately doubled in size
Fold it over and turn it over.
Continue fermenting for 30 minutes
Remove the dough and divide it into portions of approximately 285-290 grams each.
After shaping and rounding, roll it slightly into the shape shown in the picture, and place it in a fermentation box at a temperature of 28°C and a humidity of 75-80% to relax for 20 minutes.
Take a rested dough ball, roll it out into a long shape, and pat off any air bubbles along the edges.
Flip the bread over, add bacon and corn (equal portions), and sprinkle with a suitable amount of mozzarella cheese; PS: It is not recommended to use too much mozzarella cheese, about 20 grams per loaf of toast.
Roll it up, pinch the ends to seal, and place it seam-side down into the loaf pan.
Place in a fermentation box at around 32 degrees Celsius and 80% humidity, and ferment until it is about 90% full. Make a slit in the middle, and decorate the surface with a small amount of salad dressing and mozzarella cheese. Note: Remember to preheat the oven.
Place in a preheated oven, place four low-sugar loaf pans on a baking sheet, and bake in an E9 oven at 165°C top and 235°C bottom for about 24 minutes. Notes: ① The temperatures for SP50 and AC90 can be set as above, please adjust slightly according to your own oven; ② Please adjust accordingly if the number of loaves made is different.
Remove from the oven, shake to release from the mold and cool. Once completely cooled, cut into thick slices, seal, and freeze for storage.
