Honey crispy buns
Overview
You have to try it to know how delicious the buns with the crispy bottom and honey are! Must try!
Tags
Ingredients
Steps
-
Mix together all ingredients except base ingredients and butter.
-
Keep kneading and beating the dough until a large film is pulled out, add butter and continue kneading until the butter is absorbed. The dough is as smooth as an earlobe.
-
Cover with plastic wrap and leave in a warm place to ferment.
-
Ferment until 2.5 times in size, take out and press to deflate, and divide into eight equal parts.
-
Round and relax for about 15 minutes.
-
Brush the bottom of an eight-inch baking pan with corn oil.
-
Mix the base ingredients together. Prepare another bowl of water for later use.
-
Take a piece of dough and roll it into a long tongue shape, thin the bottom edge, and roll it into a cylindrical shape from top to bottom.
-
Roll out eight pieces of dough one after another.
-
Take one and cut it in half.
-
Dip the cut surface with a layer of water, then a layer of powder mixed with the bottom ingredients, and place it in a baking pan.
-
Make all the dough in sequence and arrange it neatly on the baking sheet. Put the baking sheet into the oven and put a bowl of hot water at the bottom of the oven to allow the dough to rise for a second time in a moist and warm environment.
-
In about 50 minutes, the dough will rise until doubled in size, then take it out.
-
Preheat the oven to 180 degrees, pour an appropriate amount of salad oil on the bottom of the baking pan (to make the bottom of the bread crispy), spray water on the surface of the bread, sprinkle a layer of white sesame seeds, and place it in the middle of the preheated oven for 18 minutes.
-
Immediately after the bread is baked, brush a layer of honey water on the surface (1:1 ratio of honey water, not included in the recipe)
-
Finished product pictures
-
Sectional view.
