Honey crispy buns

Overview

When this bun became popular in the baking world last year, I learned that its real name was Korean grilled steamed bun. Later, everyone started baking it and simply changed its name to crispy bun. There are many recipes for crispy bottom buns, some with honey added, some without honey, and many of the ingredients are different. But what all the recipes have in common is that the baking sheet must be thickly oiled so that the bottom will be crispy. After referring to some recipes, I made slight adjustments, mainly because the amount of honey was increased because I have a lot of honey in stock at home. In the end, it has a strong honey flavor, but the taste is super good, thin and kneaded, the bottom is crispy, and not greasy.

Tags

• baking
• children
• bread
• afternoon tea
• butter
• cake flour
• egg
• high powder
• honey
• white sesame
• white sugar
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Put the eggs, milk and honey into a basin, add fine sugar, salt and high-quality powder, and finally add yeast, and knead the dough until the surface is smooth in the expansion stage.

   

2. 2 Let the dough rise in a warm place until it doubles in size.

   

3. 3 Take out the fermented dough, deflate it, divide it into 12 parts, roll into balls and rest for 10 minutes.

   

4. 4 Take a piece of dough and roll it out.

   

5. 5 Roll up from top to bottom and continue to relax for 10 minutes.

   

6. 6 Then cut the dough through it.

   

7. 7 Flatten the cut dough slightly with your hands, then cover the bottom with the mixture of decorative ingredients.

   

8. 8 Grease a baking sheet with butter and spread the dough covering the mixture into the baking sheet.

   

9. 9 Place in a warm place for secondary fermentation, and finally brush the surface with egg wash.

   

10. 10 Preheat the oven to 220 degrees, bake the dough for 12 minutes, and remove from the mold immediately after baking.