Mint toast
By VicentaLakin
Mint is summer. It brings silk to the hot summer. I tried to make toast, and it tasted amazing. It's not fragrance, it's cold。
Recipe Recommendations
- high-gluten flour 260g
- milk 110g
- eggs in 1
- white sugar 35g
- salt 3g
- yeast 3.5G
- corn oil 30g
- mint leaves a little
Steps for Mint toast
1
All raw materials, except yeast and mint leaves, are placed in bread drums, mixed with chopsticks, and evenly placed in machines. The whole and face-to-face process is three “face-to-face” processes, approximately one hour. Add yeast midway to the second "and face" program。
2
Add shredded mint leaves 10 minutes before the end of the third “and face” procedure. When the mix is even, the machine is shut down, the film is covered and fermented to 2.5 times the size of the dough is removed。
3
When fully ventilated, it is divided into three equal points. Cover the film, 10 minutes。
4
Silent noodles, growing tongues, rolls, discharges into toast。
5
The mould is covered with a skin-covered film, placed in the oven, with a bowl of hot water in the oven, ensuring the humidity and temperature required in the oven, and a second fermentation, approximately an hour。
6
When the fermentation is almost full, remove it and cover it. At this time, 170 degrees preheat oven. The oven is preheated and put in a toaster. Baking requires 170 degrees, lower level, upper and lower fire, 50 minutes。
7
Immediately after the baking has been completed, the bread is taken out, the bread is poured on the grilled web, and when it is warmed to the hand, it is packed in a fresh bag, and the bag is tightened. Slice and eat, and hand torn。