Honey bread

Honey bread

Introduction:

"This bread looks like fire for a while, oh ~ ~ it's crisp at the bottom, soft in the middle, sweet at the top. It's a mixture of fragrant, sweet, crisp and soft taste. It's hard to like it or not. No wonder the whirlwind comes back again."

Production steps:

Step 1: 1. Mix the main material and knead to the expansion stage, that is: open the dough with a slightly thick film, the film has toughness, and the edge of the hole is serrated;

Step 2: 2. Cover the surface with fresh-keeping film and ferment it to twice the size at room temperature, that is, poke a hole in the middle of the dough with dry powder, and the hole will not collapse or retract;

Step 3: 3. Exhaust;

Step 4: 4. Divide into 8 equal parts;

Step 5: 5;

Step 6: 6;

Step 7: 7. Roll up, water the sealing part, cover the surface with plastic film and relax for 10 minutes;

Step 8: 8;

Step 9: 9. Oil the bottom of the mold;

Step 10: 10. Turn the loose roll in half from the middle;

Step 11: 11. Dip the bottom with water, and then dip the bottom material;

Step 12: 12. Put evenly in the baking tray with equal distance, press the middle of each bread with your index finger, and pay attention to uniform force;

Step 13: 13. Brush oil on the surface when the volume is twice as large, and pour proper amount of salad oil into the bottom of the mold (the more oil you have, the more crispy the bottom of the bread will be when it comes out of the oven);

Step 14: 14. Sprinkle sesame seeds on the surface and put them into the oven; put them in the middle of the oven and bake them at 230 ℃ for 12-15 minutes;

Step 15: 15. Brush a layer of honey water on the surface immediately after heating (honey: water = 1:1).

Materials required:

High gluten flour: 175g

Low gluten flour: 75g

Yeast: 2G

Salt: 1g

Egg: 1

Milk: 100g

Sugar: 50g

Sesame: 5g

Note: my mold is 20cm square baking mold; when baking, put the middle layer to bake for 7 minutes, then move to the lower layer to bake for 7 minutes. It's for a crispy bottom. After coloring, tin paper should be covered in time to prevent excessive coloring.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet