Crispy Bottom Honey Bun
1.
Put the ingredients in the bread body except butter into the bread bucket in the order of liquid first, then solid, put salt and sugar in the four corners, dig a hole in the middle of the flour to put dry yeast, and start the dough mixing program;
2.
After the kneading is finished, put in the butter cut into small pieces, and continue to start the kneading process;
3.
After kneading the dough, start the fermentation process, and the fermentation will be twice as large. If you poke a hole in the middle without shrinking, the fermentation is complete;
4.
Mix the water, linden honey and corn germ oil in the surface decoration materials evenly;
5.
Put a layer of greased paper on the baking tray and brush several layers of honey water;
6.
Sprinkle with white sesame seeds;
7.
Knead the fermented dough for a few minutes and then vent it, divide it into 10 equal parts and poke into small balls;
8.
Take out a ball and roll it into a tongue shape, and roll the top and bottom ends to make them thinner;
9.
Roll from top to bottom, tighten the mouth and cut it in half with a spatula;
10.
Put it in the baking tray with the cut side down, and all the dough will be shaped and put in;
11.
Put it in the oven to start the fermentation function and carry out the second fermentation;
12.
When the fermentation reaches twice the size, start roasting. After the oven is preheated, roast the middle layer at 170°C for about 18 minutes;
13.
Bake halfway to the coloring level you like, take it out and brush it with honey water, then continue to bake it;
14.
Bake halfway to the coloring level you like, take it out and brush it with honey water, then continue to bake it;
15.
Finished product
16.
bottom;
17.
Soft internal organization.
Tips:
If you want the bottom to be harder and crisper, you can add a proper amount of starch to the honey water for brushing the bottom.
