This is the most practical way to make honey buns. It is crispy and crispy.

Today, I’m going to share a bread made with honey-a crispy bottom honey bun. Many people have eaten this bread. It is soft and crispy. It is one of the most popular breads.

🌱Need materials

Bread part: 500 grams of high-gluten flour, 80 grams of sugar, 70 grams of butter, 50 grams of honey, 215 grams of milk, 5 grams of yeast powder, 4 grams of salt, 50 grams of egg liquid

Crisp base powder: 30 g flour, 30 g sugar, 30 g white sesame

Surface decoration: a little honey and water (the ratio of honey to water is 1:1)

🌱Start making

🍘1. Mix all the ingredients except the butter in the bread part evenly, knead until the dough becomes gluten, which is a semi-expanded state. After kneading, add butter that has been softened at room temperature in advance, knead out the glove film, and cover with plastic wrap after kneading. Proof to 2 times the size. If you use a machine to knead the dough, you can use the first and second gears alternately, each for 3 minutes, so that the film can be produced by alternating back and forth three to four times. It is recommended to mix and knead the dough by hand and machine, so that the softness and hardness of the dough can be grasped.

🍘2. Make the crispy base powder in the space of the dough proofing. The crispy base powder is very simple to make. You only need to mix the flour, sugar and white sesame seeds. After mixing, put it in the refrigerator and keep it for later use.

🍘3. After the dough is fermented, take it out and press to vent it. Divide it into 12 portions (about 80 grams for each dough agent). Round the divided dough agent. After kneading, cover with plastic wrap and relax for 10 minutes. Kneading dough is also a technical task. It is divided into one-handed kneading and two-handed kneading. The larger dough is mostly kneaded with both hands, and the smaller dough is kneaded with one hand. Rotate and knead in one direction, and keep squeezing the dough while rolling in the palm of your hand to make the dough round and smooth, and finally close down, so that the dough can be kneaded evenly.

🍘4. After relaxing, take a dough and roll it into a beef tongue shape, roll it up from top to bottom, cover with plastic wrap and relax for 10 minutes. The relaxation in this step is the key to the taste of the bread and cannot be omitted.

🍘5. After slack, roll it out again, and roll it up from top to bottom.

🍘6. Then cut the re-rolled agent into two from the middle. Spread a layer of water on the cut surface and evenly dip it with crispy base powder. Pour a little oil into the baking pan in advance (it is recommended to pour a little more) , The bottom of the toasted bread is more crispy), put the bread embryo with the crunchy bottom powder into the baking tray for secondary fermentation, and ferment to double the size. When fermenting, you can put it in the oven to use the fermentation function, and put a bowl of hot water inside to keep the humidity of the fermentation environment.

🍘7. Preheat the oven in advance, add the heat to 160 degrees and lower the heat to 180 degrees, put it in the middle and lower layers of the oven, and bake for 25-30 minutes. In the last 5 minutes, increase the lower heat by 10 degrees and bake it until the surface is golden. It's okay. After baking, brush with a layer of honey water. The honey water mix is 1:1, which is half honey and half water. If the honey you buy is particularly thin, you can brush it directly without adding water.