Honey buns
By VicentaLakin
It's not easy -- the Korean buns turn and turn to honey bread. It's better to say it's bread. Whatever it is, it's sweet and sweet, it's still attractive. We don't have too deep a squawk in the house, so we use nine inches of a plate.
Recipe Recommendations
- high powder 180 grams
- low powder 70 grams
- honey 20 grams
- sugar 30 grams
- yeast 2 grams
- egg liquid 40 grams
- salt 2 grams
- butter 15 grams
- milk 95 grams
- raw sugar 8 grams
- white sesame 10 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Honey buns
1
Feeder 1, with the exception of butter, put it all in a barrel, and start the baker hair program for 10 minutes.
2
A nice noodle exhaust splits eight and rolls for 15 minutes.
3
Food 2 mixed, grilled into salad oil, all brushed.
4
Put your tongue up.
5
Cut through the middle with a razor.
6
The bottom glues the stain.
7
It's all covered in the base, and then put it in the oven.
8
Second fermentation, then fermentation, and a little white sesame on the surface.
9
The oven is preheated, 185-18 minutes baked, and a layer of honey water is painted when out. (Honey + water 1:1)
10
The sweet bottom of bread.