Honey crispy buns

Overview

Honey crispy buns sweetened my whole childhood. When I was a kid, there were no cake shops. Some of them were small Chinese snack shops on the street. There were oven fruits, shortbread cookies, glutinous rice sticks, moon cakes, and big and thick old-fashioned biscuits. Later, there were honey cakes and honey crispy buns. After buying a big bag, my whole family bought it in seconds. At that time, I really thought it was the most delicious thing in the world!

Tags

• baking
• breakfast
• afternoon tea
• butter
• cake flour
• corn oil
• egg
• high gluten flour
• low gluten flour
• milk powder
• white sesame
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Mix all ingredients except butter.

2. 2 Knead until smooth and extended.

3. 3 Add butter.

4. 4 When kneaded to the complete stage, a thin and transparent film can be stretched out.

5. 5 Cover with plastic wrap and ferment until it doubles in size. Dip your fingers into dry flour and poke a hole in the dough. If the hole does not shrink or collapse, the fermentation is complete.

6. 6 Divide into six equal portions, roll into balls, cover with plastic wrap and let rest for 15 minutes.

7. 7 Brush the bottom of the mold with a layer of oil.

8. 8 The ingredients for the crispy bottom part are mixed evenly.

9. 9 Mix honey with equal parts water.

10. 10 Roll the dough into an oval shape.

11. 11 Turn over.

12. 12 Roll up.

13. 13 Cut in the middle.

14. 14 Dip the cut surface into crispy base.

15. 15 Arrange in baking pan.

16. 16 Place it in the fermentation box for a second fermentation until it doubles in size, brush with honey and sprinkle with sesame seeds.

17. 17 Preheat the oven to 180 degrees and bake for 30 minutes.

18. 18 Take it out of the oven and brush it with a layer of honey water.

19. 19 Internal organization.

20. 20 Crispy bottom.