Small honey bread

Small honey bread

Introduction:

"I remember one year, a number of bakeries sprung up to sell honey buns. Among them, "a litter of monkeys" is the most popular, and there is a long line at the door of the store every day. The price is very cheap. One yuan for four. At that time, I also queued up several times to buy it. It was hot, crisp and sweet. It was delicious. In less than a year, these small shops are disappearing. Now occasionally passing by "Hongxiang" shop, you can see honey buns on sale. I have been in touch with baking since 2008. The more I know about it, the more I keep away from many Western pastries. Most pastries are high in sugar and oil, and long-term consumption is harmful to health. For baking, always keep learning while studying, keep the suitable ones and discard the unhealthy ones. It's right to adhere to the concept of healthy diet, but people can always indulge in a drop occasionally. For example, today's honey bun is very sweet, although there is a lot of butter, but suddenly I want to eat it. Why not eat it? "

Production steps:

Step 1: soften the butter at room temperature. Cut into small pieces for use.

Step 2: in addition to butter, put the main ingredients of bread into the bread machine to mix, then put in liquid ingredients, eggs, sugar, salt, flour, yeast, baking powder, start the sweet bread kneading process, after the first kneading, after hearing the prompt sound, put in 25g butter, and continue kneading until the kneading process is completed. The whole process is about one hour.

Step 3: take out the dough, knead the remaining butter into the dough, and use the folding and smashing method to make the dough better. It takes about 10 minutes.

Step 4: put the dough back into the toaster and start the dough making process.

Step 5: after kneading and before fermentation, save the next piece of flour, and knead to the completion stage.

Step 6: ferment to twice the size. The whole process takes about an hour and a half.

Step 7: during the fermentation period, mix the dipping materials well: sugar + flour + white sesame; take another bowl and prepare a little corn oil.

Step 8: take out the dough and evenly divide it into 12 equal parts.

Step 9: rub into a thick and thin strip to wake up

Step 10: roll into tongue shaped dough

Step 11: roll the patch from wide to narrow

Step 12: cut into two sections from the middle. The green bread is ready.

Step 13: dip a layer of primer at the incision

Step 14: dip in corn oil. It's OK to use melted butter.

Step 15: put the tin foil on the baking tray

Step 16: press a hole down the top of the crust with your finger

Step 17: oven 40C, put in a bowl of boiling water, put the bread green body into the second fermentation to 2-2.5 times the size

Step 18: secondary fermentation.

Step 19: the second fermentation is completed.

Step 20: take out the baking tray, mix honey with a little water, and brush onto the bread with a brush.

Step 21: sprinkle a little white sesame on the bread

Step 22: preheat the oven at 230C for 12 minutes. Pay attention to observe the color of bread midway, and cover it with tin foil or baking tray if necessary to avoid too deep coloring.

Step 23: the delicious honey buns come out. The bottom is crisp. It's delicious.

Step 24: good internal organization.

Materials required:

High gluten powder: 175g

Medium gluten powder: 75g

Sugar: 50g

Salt: 1g

Yeast: 3 G

Egg: 1

Butter: 40g

Baking powder: 2G

Flour: 15g

White Sesame: right amount

Corn oil: a little

Note: 1. The medium rib powder in the material can be replaced by high rib powder or low rib powder. I've tried it, and it can be made very well. 2. The activity of yeast can be very good only if the oil resistant yeast is used. Baking powder may not be used. 3. The butter can be replaced by corn oil, and the amount can be reduced to 30-35g. According to the state of your dough, the taste is not as fragrant as butter. 4. The honey of bread brush can be changed into eggs and corn oil. Of course, bread can't be called honey bun. 5. The oven I use is Changdi 25B, 230 degree baking power is a little fierce, baking to the midway to cover tin paper to avoid too deep color.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet