honey bun
By JudeBarrows
Chewy, more solid bread, sweet skin, crispy bottom, what are you waiting for, eat quickly!
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for honey bun
1
Ingredients: 250 grams of flour, 20 grams of honey, 10 grams of white sugar, 1 egg, 100 grams of milk, 4 grams of yeast, 2 grams of salt, 20 grams of butter
2
Production process: Dissolve the yeast with half of the warm water in the recipe.
3
Pour dry ingredients such as flour, sugar, salt, and milk powder into a container and mix well. Then add the yeast-dissolved water, the other half of the water, beaten eggs and other ingredients other than butter.
4
Knead vigorously into dough and place the dough on the chopping board. At this time, the dough will be very sticky and the surface will be very uneven. But stick to kneading and don't add flour easily.
5
If the dough sticks to the chopping board, use a plastic scraper to shovel up the bits and pieces of dough stuck to the chopping board and knead them back into the large dough.
6
The dough will gradually become elastic, the surface will become smoother, and as the gluten forms, the dough will begin to become less sticky. (At this time, the dough is not easy to stretch very thin. If you stretch it a little thinner, you will tear out many cracks.)
7
Add the softened butter to the dough and knead the butter vigorously into the dough.
8
Check the strength of gluten in a timely manner. Carefully stretch the dough apart to see if a thin film can form. (The dough can be stretched open into a very tough film, and even if you poke it with your fingers, it will not be easy to pierce. Even if the membrane ruptures, it will show a smooth circular hole)
9
Place the kneaded dough into a large basin, cover the surface with plastic wrap or wet cloth, and place it at room temperature for the first fermentation.
10
Ferge the dough to twice its original size, dip it in the flour with your fingers, and poke a hole with the top of the dough. After pulling out the finger, the inserted hole neither collapses nor retracts, but remains the same, and the fermentation is completed.
11
Squeeze the fermented dough out of the air, divide it into the required portions, and place it at room temperature for about 15 minutes to ferment for a second time.
12
Brush the fermented bread with egg liquid and sprinkle with sesame seeds. Bake in oven for 10-12 minutes.
13
Characteristics: The taste is delicate and the inside is soft as velvet.
14
Characteristics: Crispy bottom and tender inside, sweet on the entrance.