Mint honey bun
By VicentaLakin
There are a few mints in the flower pot, which are strong, and the green leaves have a strong scent. A few mint leaves have been removed, fresh tea, stew and pasta have been of great use. I made mint bread, I didn't have to rub out the muffled membranes, it was very simple, and my favorite friend could try it。
Recipe Recommendations
- bread flour 270 grams
- whole wheat flour 30 grams
- milk powder 15 grams
- qingshui
- mint leaves 15 grams
- honey 36 grams
- salt 2 grams
- high-sugar tolerant yeast powder 2 grams
Steps for Mint honey bun
1
Raw materials: bread flour, whole wheat powder, milk powder, high sugar yeast powder, honey, mint leaves, sunflower oil, salt。
2
High sugar yeast powder is evenly mixed with water。
3
Bread flour, whole wheat flour, salt, milk powder, honey in a basin, yeast solution pouring into flour, and grouping。
4
Pour sunflower oil into the basin, rub it in the dough and smooth it。
5
Mint leaves join the noodles, evenly。
6
Noodles are in the basin, covering the film, and one hour in the room。
7
Collapse the dough from the surroundings to the middle and help to create the band. The 30-minute interval between the second and third folds is sufficient. The third folding of the rear pack will be in the room for 30 minutes with a warmer and fermented freezer for eight hours。
8
It was taken from the fridge and returned to the temperature for one hour, placed on the panel and divided into 15 smaller groups。
9
The small noodles, with their hands on the air flow, were made into round bread。
10
The bakery is placed in a 13-inch black dish, which is fermented with the fermentation function and kept wet in a bowl of hot water。
11
The bread is fermented 1.5 times the hour, removed from the oven and preheated 175 degrees. The oven will be roasted in the oven for 18 minutes, the fire will be increased to 180 degrees and two minutes, and the surface colour will be able to come out。
12
Bite the smell of mints, fragrance little oaf。Mint honey bun Make Tips
Flour is not water-sorting in the same way, so a certain amount of water is reserved. The oven is different in temperature and timing. The pasta is less sugary and lighter。