Small honey bread(feng mi xiao mian bao )

Small honey bread

Introduction:

"All along, I like soft and delicious bread. It has a variety of varieties and different forms. It's both delicious and full. Today, I made a bread with sweet skin and crispy bottom, which is a kind of enjoyment. Some friends call this kind of bread Korean steamed bread. I don't like this name. It's better to call it honey bun! "

Production steps:

Step 1: rich and strong powder 230g, soybean milk powder 30g, baking powder 2G, water 100g, egg 1, sugar 50g, salt 1g, yeast 2G.

Step 2: bottom dip: 1 tbsp flour, 1 tbsp sugar, 2 tbsp sesame.

Step 3: surface decoration: 1 tbsp water, 1 tbsp honey.

Step 4: knead all the raw materials smoothly to pull out the film.

Step 5: put the dough in a warm place.

Step 6: ferment to twice the size and exhaust.

Step 7: divide into 65g, 8 portions in total, roll round, cover with plastic film and relax for 15 minutes (the amount of yeast in this formula is small, it's still small after 2 hours).

Step 8: take a small ball and roll it long.

Step 9: roll it up (roll it up tightly, and wipe some water at the end of the roll to prevent the roll from spreading).

Step 10: roll 8 pieces in turn, cover with plastic film and relax for 10 minutes.

Step 11: take out a dough roll and cut it into two pieces from the middle.

Step 12: take a small roll, dip in a little water at the incision, and then dip in the bottom dip.

Step 13: place the tin foil on a square baking tray with a gap between each.

Step 14: press each small roll a little flat with your hand, and then press a small nest in the middle of each small roll with your finger.

Step 15: put it into the oven for second fermentation.

Step 16: make it twice as big, brush a layer of water on the surface, sprinkle sesame seeds (or oil, I sprinkle the rest of the bottom material), and inject proper amount of vegetable oil into the gaps of the bread (pour a little into each gap).

Step 17: pour proper amount of vegetable oil into the gap of bread (pour a little into each gap) and put it into the preheated 200 ℃ oven for 12 minutes in the middle and lower layers (the color on the bread is fast, you should watch it, cover the tin foil in time, and adjust the temperature according to your oven).

Step 18: bake the bread, brush the honey water while it's hot, and finish the production.

Materials required:

Fuqiangfen: 230g

Soybean milk powder: 30g

Baking powder: 2G

Egg: 1

Yeast: 2G

Honey: 1 tablespoon

Sesame: 2 tablespoons

Sugar: 1 tablespoon

Salt: right amount

Note: if the bottom becomes soft, you can bake it at 200 ℃ for another two minutes and it will become crisp again.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Feng Mi Xiao Mian Bao