Tight clusters of flowers - flower honey buns
Overview
How to cook Tight clusters of flowers - flower honey buns at home
Tags
Ingredients
Steps
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Use the post-oiling method to form a smooth dough from the ingredients except butter. Note that if you use a bread machine or chef's machine to knead the dough, first add the liquid (including eggs, milk, etc.), then the salt, sugar accessories, and then flour. Finally, use your fingers to make small holes in the flour and add dry yeast. Knead into a smooth dough, then add butter and knead until a dough forms. Cover with plastic wrap and let rise until doubled in size, then knead to create bubbles.
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Divide into 16 equal parts. Round and let rest for 15 minutes.
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Prepare an 8-inch chiffon mold and coat it with butter. You can also use other molds according to your preference. I think the chiffon mold is tall enough and big enough to help the bread grow taller and ferment. A taller one will also look better.
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Take one part and shape it into a long strip.
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Roll out into a long round shape.
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Roll up, pinch the edges, and cut in half.
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Make one and place it into the mold. Pay attention to the spacing and the position of each other, so that the results will be beautiful.
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For secondary fermentation, I usually use the oven fermentation function for 40 minutes at around 35-40 degrees. After it has risen, preheat the oven to 180 degrees. Turn the upper and lower heat on the middle layer and bake for 10 minutes. When the surface is slightly yellow, take it out and brush it with honey water (mix honey, corn oil, and water in a ratio of 1:1:1), then put it in the oven and bake it for 5 minutes until golden brown, then move it to the lower layer and bake it for 3 minutes.
