Healthy low-calorie spinach bagels

I have been making breakfast for several years, from the beginning of the kitchen, experienced indiscriminate eating, the pursuit of fancy regardless of health, often worried about what to eat, all the way to today's rich and healthy breakfast at your fingertips! From now on, I will organize my daily breakfast recipes, as well as some daily recipes, to give you ideas and inspiration, and pay attention to my daily healthy and beautiful breakfast...... Cheeky begging for attention... Original recipes, please indicate the source for reprinting

Ingredients

Highglutenflour 250 g

yeast 2.5 g

salt 4 g

butter 5 g

spinach 70 g

water 85 g

sugarwater

water 500 g

sugar 15 g

Cooking Instructions

Mom brought a lot of spinach grown by herself, I have turned on Popeye to eat spinach mode, this spinach bagel is made of a very smooth and round finished product, the roasting process will not fade, the
color is bright, the spinach is cleaned and chopped
70g of spinach and 85g of water to whip into juice
We need 150g of liquid because we are afraid of loss in the process,
so the total amount of vegetables and water is 155g
250g gluten flour Add 2.5g yeast powder and 4g salt
Add 150g of spinach juice I didn't filter the amount I added directly
Cook on Variable 1 and blend for 3 minutes to form a dough, then Stir on Variable 3 for 6 minutes
Add 5g butter on 1st set for 3 minutes, and after the butter melts, 3rd set for 10 minutes
Divide the dough into 6 pieces, knead the dough evenly, cover with plastic wrap and let stand for 5 minutes
According to the above figure, dry into a cow's tongue shape, roll from one side to the other, knead the interface, one of the ends with a rolling pin rolled into the shape of the figure, wrap it can wrap the interface to knead tightly
Put it in the oven, add a bowl of hot water, and ferment at 35 degrees for 40 minutes
to ferment and boil the sugar water
Bring 500g of water and 15g of sugar to a boil, reduce the heat, put the fermented dough in one side for 30 seconds, turn over the other side for 30 seconds, remove it and put it in a baking sheet
Boil all the dough in the sugar water and place it in a baking tray lined with oiled paper
Preheat the oven to 190 degrees for 25 minutes, cover with tin foil for 5 minutes to prevent the color from being too bad, I forgot to cover the tin foil for 10 minutes, but the spinach dough is still strong, and it is still green when baked
Isn't the baked bagel smooth and locks it in for breakfast tomorrow morning
I like to do it quickly!