This is the most practical way to make honey bread, 10 yuan to make a large plate, a bite of fragrant and crispy

 

Today, I would like to share a bread made with honey - crispy honey buns, this bread has been eaten by many people, it is soft and crispy, and it is one of the very popular breads.                     

【Crispy honey buns】

Materials are required

Bread part: 500 grams of gluten flour, 80 grams of sugar, 70 grams of butter, 50 grams of honey, 215 grams of milk, 5 grams of yeast powder, 4 grams of salt, 50 grams of egg mixture

Crispy base powder: 30 grams of flour, 30 grams of sugar, 30 grams                                         of white sesame seeds           

Surface decoration: a pinch of honey water (honey to water ratio is 1:1).

Start making

1. Mix the ingredients in the bread part except the butter evenly, knead until the dough is glutened, that is, semi-expanded, add the butter that has been softened at room temperature in advance, knead out the glove film, and cover the plastic wrap after kneading to rise to 2 times the size. If you use a machine to knead the dough, you can use one or two gears alternately, each gear kneading for 3 minutes, so that the film can be released by alternating back and forth three to four times. It is recommended to knead the dough by hand and by mixing it with a machine, so that you can master the firmness of the dough.

2. The time between the proofing of the dough is to make the crispy base powder, the crispy base powder is very simple, you only need to mix the flour, sugar and white sesame seeds, and put it in the refrigerator for later use after mixing.                                   

3. After the dough is fermented, take it out and press it to exhaust, divide it into 12 equal parts (about 80 grams of each dough agent), knead the divided dough agent, cover it with plastic wrap and relax for 10 minutes. Kneading dough is also a technical work, divided into one-handed kneading and two-handed kneading, the larger dough is mostly kneaded with both hands, the smaller dough is kneaded with one hand, the five fingers are closed when kneading, the palm buckles the dough, rotates and kneades in one direction, the dough should be squeezed all the time while rolling in the palm, so that the dough becomes round and smooth, and finally the mouth is facing down, so that the agent can be kneaded evenly and rounded, which is often said to be round in baking.

4. After relaxing, take a dough and roll it out into a cow's tongue shape, roll it up from top to bottom, cover it with plastic wrap and relax for 10 minutes. The relaxation of this step is the key to the quality of the bread and cannot be omitted.

5. After relaxing, roll it out again and roll it up from top to bottom.

6. Then cut the re-rolled agent from the middle and divide it into two, smear the cut part with a layer of water, evenly stain it with crispy base powder, pour a little oil into the baking tray in advance (it is recommended to pour a little more, the bottom of the baked bread will be more crispy), and put the bread embryo stained with crispy base powder into the baking tray for secondary fermentation, and ferment to twice the size. When fermenting, you can put it in the oven to use the fermentation function, and put a bowl of hot water in it to maintain the humidity of the fermentation environment.

7. Preheat the oven in advance, 160 degrees on the top and 180 degrees on the bottom, put it in the middle and lower layers of the oven, bake for 25-30 minutes, and in the last 5 minutes, turn the lower heat up by 10 degrees and bake until the surface is golden. After baking, brush with a layer of honey water, the blend of honey water is 1:1, that is, half honey and half water, if the purchased honey is particularly thin, you can directly brush without adding water.               

The small bread brushed with honey water looks crystal shiny, a bite of the crispy and fragrant honey bread is very delicious, pinching is very soft, the drawing effect is very beautiful when broken, this baking tray is 28 * 28 size, you can bake out 24 small breads, after cooling, put them in a food bag and seal them, they can be given to children or families as breakfast or snacks are a good choice, delicious and healthy                               

Tips:

1. When making bread, the egg liquid added is beaten and then weighed and added to the flour, do not beat the whole egg into it, do not add the liquid part at once, reserve a little, mix and knead the dough by hand, so that you can well grasp the softness and hardness of the dough, and then add water as appropriate.

2. Every step of the bread making process is essential, and must not be omitted in order to save time.

3. The cut surface must be smeared with a layer of water, so that the crispy base powder can be better adhered to, and the taste will be more crispy.

4. Pour cooking oil into the baking tray in advance, it is recommended to have a little more, so that the bottom of the baked bread will be more crispy.

5. There is a difference in the temperature of the oven, so the baking time will be somewhat different, the bread is placed in the lower layer of the oven, and the last 5 minutes will be turned up to make the bottom more crispy, or you can choose according to your personal situation.