Rye Crispy Honey Rolls

Overview

Crispy base honey buns are also known as Korean steamed buns. With its beautiful appearance, small size, and soft texture, you won’t be surprised after one bite, but after a few chews, the aroma of milk and wheat slowly spreads in your mouth, and the crispy bottom brings an extraordinary enjoyment to your taste buds.

Tags

• baking
• good looks
• breakfast
• afternoon tea
• crispy base: soft white sugar
• crispy base: white sesame seeds
• crispy bottom: cake flour
• egg
• golden elephant high gluten flour
• honey
• milk powder
• presidential butter
• rye
• soft white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Mix all the ingredients together except the butter in a food processor and knead the dough. Knead the dough until it expands and add softened butter.

   

2. 2 Continue kneading the dough with a chef's machine for about 10 minutes, take out the dough, knead and beat until it is completely kneaded and the glove film can be pulled out.

   

3. 3 Spray water on the surface, cover with a lid, and place in the sun to ferment. Let it grow until it is 3 times its original size.

   

4. 4 grams each, divided into 9 equal portions. You only need to take 8 of them. Cover with plastic wrap and let rest for 10 minutes.

   

5. 5 Prepare another bowl of water and crisp base ingredients (5 grams of cake flour, 5 grams of sugar, 4 grams of white sesame seeds)

   

6. 6 Roll out the small dough.

   

7. 7 Roll up from top to bottom.

   

8. 8 Cut in the middle.

   

9. 9 Dip the cross-cut surface into clean water first, and then into the crispy base material.

   

10. 10 Put it into an oiled mold for secondary fermentation. (I first brushed the mold with a layer of softened butter, and then poured in an appropriate amount of corn oil. A little more oil will make the bottom crispy)

    

11. 11 At the end of the second hair, brush the surface with corn oil and sprinkle a little sesame seeds.

    

12. 12 The second floor from the bottom of the oven, hot air at 200 degrees, about 20 minutes. After baking, brush the surface with a layer of honey water (the ratio of honey to water is 1:1)

    

13. 13 After the surface is colored to satisfaction, cover it with tin foil. Turn it over and see that the bottom is very crispy.

    

14. 14 It's a cloudy day, so I'll make do with the photos.

    

15. 15 I took another photo at breakfast the next day, but unfortunately there weren’t many left. . .