#aca烤明星大赛#rye Crispy Bottom Honey Roll
1.
Except for the butter, mix all the ingredients together and put them in the cook machine to neutralize the noodles. Knead the dough to the expansion stage before adding softened butter.
2.
Continue to knead the dough with a chef's machine for about 10 minutes, take out the dough, knead and beat, knead to the complete stage, can pull out the glove film.
3.
Spray water on the surface, close the lid, and let it ferment in the sun. Send to 3 times the original size.
4.
Each of 60 grams is divided into 9 parts equally. Just take 8 of them. Cover with plastic wrap and wake up for 10 minutes.
5.
Also prepare a bowl of water and crispy bottom materials (5 grams of low powder, 5 grams of sugar, 4 grams of white sesame seeds)
6.
Roll out the small dough.
7.
Roll up from top to bottom.
8.
Cut in the middle.
9.
Dip the cross-section surface with water first, then dip the crisp bottom material.
10.
Drain into the oiled mold for secondary fermentation. (I first brushed a layer of softened butter in the mold, and then poured in some corn oil, a little more oil, the bottom can be crispy)
11.
After the second shot is over, brush the surface with corn oil and sprinkle a little sesame seeds.
12.
The oven is on the second floor, 200 degrees hot air, about 20 minutes. After baking, brush the surface with a layer of honey water (the ratio of honey and water is 1:1)
13.
Cover the surface with tin foil after satisfactory coloring. Turn it over, the bottom is very crispy.
14.
On a cloudy day, let's take a look at the photos.
15.
Take another photo for breakfast the next day, but unfortunately there are not many left. . .
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