How to make spinach croissants

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  1.Pick, wash and drain the spinach leaves

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  2.Put it into a food processor and make a puree

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  3.Prepare all the ingredients

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  4. Put the milk , put the eggs into the bread machine, add salt and sugar diagonally, and then add spinach puree

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  5.Add high-gluten flour, make a small nest in the middle of the flour, add yeast, start the mixing function and knead for 20 minutes

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  6.Add butter and knead until the dough expands

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  7.Start The fermentation function ferments until the dough is two to three times in size

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  8.Take out the dough and knead it to release air.

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  9. Divide the dough into suitable small doughs and roll them into strips with one end larger than the other.Let the noodles rest for about 15 minutes

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  10.Use a rolling pin to roll the risen dough into a shape of ox tongue

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  11.Roll from the big head to the small head

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  12.Make it into a horn shape

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  13.Put it into a baking tray lined with oil paper and ferment until it doubles to three times in size

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  14.After fermentation, brush with a layer of water, sprinkle with sesame seeds, and preheat the oven at 180 degrees for 10 minutes

• 15.Place in the preheated oven on the bottom floor and bake at 180 degrees for 20 minutes

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  16.Finished product picture