Crispy honey bun(cui di feng mi xiao mian bao )

Crispy honey bun

Introduction:

"Some of these buns are called Korean honey buns, and some are called Korean baked buns. It's all the rage on the street. I used to buy it and eat it. Now, I've learned how to bake. Bread and cake are all made by myself. The crunchy bottom, the soft and sweet bread are small, cute and sweet. They can't stop eating. "

Production steps:

Step 1: put egg liquid, milk and two kinds of flour into the bread barrel in turn, put salt and sugar in the opposite corner, and yeast in the middle

Step 2: mix for 30 minutes

Step 3: after 30 minutes, add butter and mix for 20 minutes

Step 4: ferment. This is the dough

Step 5: take out the dough and divide it into 10 portions. Wake up for 15 minutes

Step 6: add honey and water to make honey water, which is used to brush the surface. Mix 10 grams of low gluten flour, 5 grams of sugar and black and white sesame seeds to make the base material

Step 7: take a piece of dough and roll it into an oval shape with a thin bottom

Step 8: fold the left and right sides inward, and then roll them thin

Step 9: roll up

Step 10: tangent

Step 11: dip the bottom with water and top with the bottom material

Step 12: brush the baking pan with oil, put in the bread germ, and ferment

Step 13: bake the bread germ at 180 degrees for about 10 minutes

Step 14: after coloring for 10 minutes, brush with honey water and bake for about 5 minutes

Materials required:

High gluten flour: 200g

Low gluten flour: 50g

Milk: 130g

Egg: 1

Butter: 10g

Salt: 2G

Sugar: 15g

Yeast: 3 G

Black and white sesame: right amount

Honey: right amount

Note: each kind of flour water absorption is different, according to their own flour to add or reduce the amount of liquid. When rolling dough, the bottom should be thinner. I have very little sugar and can add it to my taste

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cui Di Feng Mi Xiao Mian Bao