honey bun
Ingredients: honey,salt,high-gluten flour,low-gluten flour,almond powder,milk,butter,milk powder,egg liquid
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- salt 3 grams
- milk powder 8 grams
- honey 38 grams
- egg liquid 25 grams
- milk 115 grams
- butter 25 grams
- almond powder appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for honey bun
1
Combine all ingredients except milk and butter. Then pour in the milk and activate the "dough mixing" function.
2
It is best not to leave the bread machine before the dough is formed and observe the changes in the dough at any time. When the dough is formed, pinch it with your hands. If the dough is wet and sticky, a small amount of flour is stuck to your hands, which means that the amount of water is suitable.
3
Continue kneading until the dough is malleable.
4
Add butter and continue kneading.
5
Once the dough is fully blended with the butter and the surface of the dough is smooth, check it.
6
Being able to pull out a large and thin membrane and have jagged shapes around the broken hole is the expansion stage, and you can make buns!
7
After shaping the dough, placing it in a bread bucket and fermenting it until it reaches twice its size. I just used room temperature, or I can choose the "fermentation" function.
8
Take out the fermented dough, press it flat and exhaust it, divide it into small dough of 45 grams each, and round it.
9
Place the shaped dough into a paper mold.
10
Fermentation twice until nine minutes full, preheat the oven at 180 degrees, brush the surface of the dough with egg liquid, and sprinkle with almond powder and almond slices.
11
Place dough in preheated oven and bake for 15 minutes.