Spinach Dough

INGREDIENTS

200g of Flour (All-purpose flour)

30g of Spinach

90ml of Water

1⁄4 teaspoon Salt ,suit to your test

Tip :

Adjust the amount of water depending on the amount or condition of the spinach.

It is perfect when the dough starts to clump into a bead shape.

Set the dough in the refrigerator to stabilize and make it chewy.

Cooking Method
Put the blade in to the dry cooker and put in the flour and spinach. Block the inlet.	Close	30 second	0°C	10
Add water to the inlet and knead  *Do not add all the water at once, add slowly by checking the condition of the dough.	Open	3 - 5 minutes	0°C	Dough
Put the kneaded dough in the refrigerator and let it rest for more than 30 minutes.	Open