Brown Sugar Mini Bun

Mix the ingredients in the pre-dough, let it rest at room temperature for 1 hour, then place it in the refrigerator to ferment for 10 hours.

Main dough ingredients: flaxseed oil, bread flour, rye flour, sponge dough; mix water and brown sugar in advance to help dissolve the brown sugar.

Cut the intermediate dough into small pieces and put them into the stand mixer, add the main dough ingredients except for flaxseed oil and salt, and start the kneading program.

When the dough comes together, add the salt and continue kneading.

When the dough can stretch into a relatively thick film, add flaxseed oil and continue kneading.

When the dough can be stretched into a relatively firm thin film, it can be taken out, shaped into a round shape, placed in a bowl, and left at room temperature to rise until it doubles in size.

The dough has increased in volume, and when you pat it with your hand, it makes a puffing sound, indicating the first fermentation is complete.

Take out the dough, gently press out the air, divide it into 9 small dough portions, shape them into balls, and let them rest for 10 minutes.

After the dough has relaxed, knead it into a round shape again and place it into an 8-inch square baking pan from Xuechu. Put it in the oven, use the fermentation function, and add a bowl of hot water in the oven for the second fermentation.

The dough that has finished fermenting will slowly rebound when pressed with a finger. Preheat the oven to 180°C top heat and 170°C bottom heat. After preheating, place the baking tray on the second-to-last layer of the oven, bake at 180°C top heat and 170°C bottom heat for 16 minutes. Press the side of the bread with your hand; if it rebounds quickly, the bread is ready to be taken out of the oven.

The finished bread is soft and elastic, not only full of the aroma of wheat, but also has the fragrance of brown sugar.