Honeybread buns
By VicentaLakin
IT'S A VERY POPULAR FRAGRANCE, AND IT'S A BIT MORE FRAGRANCE WHEN IT TASTES LIKE SESAME SAUCE ON THE SURFACE. FERMENTANT 6D (BM1352B-3C) FERMENTATION BOX: CASS CF6000: BEAUTIFUL FUN POWDER: QUEEN'S HARD RED LOW POWDER: QUEEN'S SOFT WHITE BOWDER: COOK 12-COMPOSITE WK9067 COOLER: COOK WK9127
Recipe Recommendations
- high powder 150 grams
- low powder 50 grams
- yeast 2.5 grams
- white granulated sugar 15 grams
- salt 2 grams
- whole egg liquid 50 grams
- ice water 70 grams
- butter 25 grams
- Shunnan roasted pork stuffing 240 grams
- white sesame appropriate amount
- salty and sweet
- baking
- several hours
- simple
Steps for Honeybread buns
1
All materials (except butter) are placed in bread drums。
2
The bread machine selects the "and face" procedure, adjusted for 15 minutes。
3
After completion of the procedure, the softened butter was put in and the “and face” procedure continued for 10 minutes。
4
At the end of the procedure, the facial condition is checked, and it is sufficient to remove a flexible thick film。
5
Take out the noodles, round them and then place them in the fermenter box, smooth them down and put them in the fermenter for the first fermentation, 30 degrees, humidity。
6
The post-fermentation state is about twice as big。
7
The group is divided into eight parts。
8
Round the air and cover the film for 10 minutes。
9
Get ready to burn。
10
Prepare sesame。
11
Take out the small noodles, twirl。
12
Scrambling and putting the fork in the middle。
13
Hold on tight。
14
In the lower code, the mouth is placed in a fermentation box for a second fermentation, 35 degrees, 85% humidity, 30 minutes。
15
The state after two rounds is about twice as big。
16
Smash the whole egg and sesame。
17
Put it in the middle of a preheated oven, with a fire of 180 degrees up and down for 15 minutes。
18
Take it out as soon as the roast is finished。
19
Take the bread out and cool it on the cooling shelf。
20
The finished product。
21
The finished product。
22
The finished product。Honeybread buns Make Tips
1. The timing of the washing of the bread machine shall be determined by the performance of the bread machine and the condition of the face, and shall not be followed blindly. 2. The fermentation time shall be adjusted to the fermentation state of the noodles. 3. The temperature of the bakery time is for reference purposes only and is adjusted to the oven performance and baking habits。