Honey crispy bun
Keep loving life. Ordinary days always have many moments that will suddenly tell you that life is gentle and romantic... Do you want to eat the honey crispy bun that carries the memories of childhood? 😊😊， good morning! 🌹🌹~# Breakfast#This bread adopts the post salt method and post oil method, which can easily pull out the thin gloves. Since it is summer, all liquids are also refrigerated in the refrigerator (the milk is best in the state of ice to a slightly thick ice residue). The temperature can be well controlled when kneading.
Step 1 . Except for salt, yeast and butter, all materials in the main ingredients are put into the cook's machine together (all liquids are put into the refrigerator in advance and then reused).
Step 2 . First turn on the 2nd gear to stir the ingredients evenly, then turn on the 4th gear to stir the dough for 4 minutes, until the dough has a thick film, then add butter, turn on the 6th gear to stir for 4 minutes, add salt, turn on the low speed to mix for 1 minute, then add yeast, and turn on the 6th gear to stir for 4 minutes until the dough can pull out a thin and elastic film (i.e., glove film). Because salt will hinder the production of gluten, we use the post salt method to knead the dough. Because it is hot now, we avoid fermentation too fast, The post yeast method is also used to knead the dough. The temperature of the whole kneading process should not exceed 26 degrees, and the time should be controlled within 15 minutes, which is the best state of hand covering.
Step 3 . When the dough is kneaded to the fully expanded stage, there is a glove film.
Step 4 . Do not ferment, take out the kneaded dough and sort it out again by hand. Divide it directly into 10 uniform small dosage forms, roll them round respectively, cover them with cling film and let them stand at room temperature for 15 minutes.
Step 5 . At the end of the time, take out a dough.
Step 6 . "Long tongue".
Step 7 . Roll it up from top to bottom.
Step 8 . After finishing all, cover with cling film and let it stand at room temperature for 15 minutes.
Step 9 . At the end of the time, take out a dough.
Step 10 . Turn it into a rectangle and turn it as long as possible for exhaust.
Step 11 . Roll it up from top to bottom.
Step 12 . The low end shall be as thin as possible to facilitate bonding.
Step 13 . Cut in half.
Step 14 . Mix white sesame + flour + sugar evenly to make a crisp base.
Step 15 . Mix honey + water 1:1 to make honey water.
Step 16 . After the cut bread is germinated, quickly stick honey water on the bottom, and then stick it with a crisp base.
Step 17 . okay.
Step 18 . Put them into the baking pan in turn, leaving a gap in the middle (pour a little oil into the baking pan).
Step 19 . Put it into the unopened oven, and put a bowl of boiling water at 100 ° C at the bottom to help the fermentation (the temperature is kept at 35 ° C and the humidity is 85%). The fermentation time is about 40 minutes to 60 minutes. After 40 minutes, you should observe the fermentation state of the bread. The raw bread embryo can be fermented to 2.5 times the original size.
Step 20 . The fermented bread gives birth to embryos, and the baking pan is full 😁。
Step 21 . Brush egg yolk liquid and sprinkle white sesame seeds.
Step 22 . Preheat the oven, put the bread germ into the middle of the oven, heat it up and down 155 degrees, bake it for 5 minutes, cover it with tin foil, and then bake it for 25 minutes. The time and temperature of the oven should be adjusted appropriately according to the temper of your oven.
Step 23 . It's out of the oven. Brush honey water while it's hot.
Step 24 . Meimeida!
Step 25 . Finished product drawing.
Step 26 . Crispy bottom, delicious and visible 😁。
Step 27 . Finished product drawing.
Step 28 . The finished product is crisp at the bottom, and the bread is sweet and soft. The taste is really good 😁。
Step 29 . Finished product drawing.
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