Mint Honey Mini European Bread

Ingredients: bread flour, whole wheat flour, milk powder, high-sugar tolerant yeast, honey, mint leaves, sunflower oil, salt.

Mix high-sugar-tolerant yeast powder evenly with clean water.

Place bread flour, whole wheat flour, salt, milk powder, and honey in a bowl, pour the yeast solution into the flour, and knead into a dough.

Pour the sunflower oil into the bowl, knead it into the dough, and knead the dough until smooth.

Add mint leaves to the dough and knead evenly.

Place the dough in a bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour.

Fold the dough from the outside toward the center in a folding manner to help develop gluten. The interval between the second and third folds can be 30 minutes. After the third fold, let the dough rest at room temperature for 30 minutes, then place it in the refrigerator for cold fermentation for 8 hours.

Take the dough out of the refrigerator to warm for 1 hour, place it on the work surface, and divide it into 15 small dough portions.

After lightly patting the small dough by hand to release the air, shape it into a round bread dough.

Place the bread dough into a 13-inch black baking pan from Xuechu, use the oven's fermentation function for proofing, and place a bowl of hot water to maintain humidity.

When the bread dough has fermented to 1.5 times its size, take it out, and preheat the oven to 175°C with both upper and lower heat. Place the baking tray in the oven and bake for 18 minutes, then adjust the upper heat to 180°C and bake for another 2 minutes until the surface is browned, then remove from the oven.

Take a bite of the bread full of mint flavor, a fragrant and refreshing small European bun.