【Honey crispy bread】

Overview

The water content should be adjusted according to the amount of water your flour absorbs. The original recipe is 100G and 15G butter is added. I omitted the butter and reduced the milk by 20G because my flour this time did not feel that it absorbed much water

Tags

• baking
• children
• bread
• afternoon tea
• butter
• egg
• high gluten flour
• honey
• low gluten flour
• sugar
• white sesame
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Pour the milk and eggs into the bucket of the bread machine, add sugar and salt to two corners respectively (not in the same position), then pour in the flour, make a small hole in the middle of the flour, and pour in the yeast

   

2. 2 Start the bread machine kneading program 3 (45 minutes, knead for 20 minutes, then wake up for 5 minutes and knead for another 20 minutes. I use PE8990SUG, which has dough kneading program 3. If your bread machine does not have the dough kneading 3 function, just follow the usual dough kneading program*2, about 30-40 minutes)

   

3. 3 Knead to the expansion stage, open the lid and check the film, until a uniform and transparent film can be pulled out

   

4. 4 Place in a warm place to ferment until doubled in size

   

5. 5 Take it out and divide it into 10 or 12 equal parts (depending on the size of the baking pan you are using, try to arrange them so that they fit neatly into the baking pan, so that the shaped buns are baked next to each other, neat and beautiful), then roll into a round shape and rest for 10 minutes

   

6. 6 Take a piece of dough and roll it into an oval shape

   

7. 7 After rolling it out, roll it up from top to bottom, make the remaining portions, wrap it in plastic wrap and let it rest for 10 minutes

   

8. 8 Cut the relaxed roll from the middle with a knife

   

9. 9 Flatten the dough slightly with your hands, spray a little water on the bottom (a little is good) and then dip it in the mixture of bottom ingredients

   

10. 10 Melt the butter and spread it on the baking sheet (don't spread it too thinly, otherwise it won't be crispy enough, but don't pour out the whole bottle of oil like those sold outside, anyway, you have to weigh the amount yourself). Place the dough on the baking sheet

    

11. 11 Place it in a warm place for secondary fermentation. You can also put it in the middle rack of the oven, put a plate of warm water on the lower rack, and set it to the fermentation program for about 30-40 minutes. It is ready to ferment until the dough is one next to another

    

12. 12 Preheat the oven to 180 degrees (my oven temperature is higher, the actual operation should be adjusted according to the temperature of your home oven) and bake for about 12-15 minutes until the surface is golden. After baking, immediately brush the surface with honey water (honey + water 1:1 mix thoroughly) and evenly brush it with a layer. Unmold it and eat it while it is hot, which is the most fragrant and the bottom is also very crispy