Mint Toast
Overview
Mint belongs to summer and can bring the slightest coolness to the hot summer. On a whim, I picked some leaves and tried to make toast. The taste was unexpectedly good. The fragrance is not greasy, and the cool feeling is refreshing.
Tags
Ingredients
Steps
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Put all the ingredients except yeast and mint leaves into the bread bucket, stir with chopsticks, and put it into the machine. The entire dough kneading process consists of three "dough kneading procedures" and takes about 1 hour. Add yeast halfway through the second "dough mixing process".
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minutes before the end of the third "dough mixing process", add chopped mint leaves. After mixing evenly, turn off the machine, cover with plastic wrap, and ferment until the dough is 2.5 times the size, then take it out.
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After sufficient exhaust, divide into three equal portions. Cover with plastic wrap and let sit for 10 minutes.
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After resting, roll the dough into long tongue shapes, roll it up, and put it into the toast mold.
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Cover the mold with plastic wrap and place it in the oven. Place a bowl of hot water in the oven to ensure the proper humidity and temperature in the oven, and conduct secondary fermentation for about 1 hour.
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When the mold is almost full, take it out and cover it with the lid. At this point preheat the oven to 170 degrees. After the oven is preheated, place the toast mold in. Baking requirements: 170 degrees, lower layer, upper and lower heat, 50 minutes.
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After baking, take it out immediately, place the bread on the baking grid, let it dry until it is warm to your hands, put it into a fresh-keeping bag, and tie the bag tightly. Sliced and eaten, hand shredding is also good.
