Honey Buns

Name: Honey Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g Fu Qiang Fan; 30g Soy milk powder; 2g Baking powder; 1 piece egg; 2g yeast; 1 tablespoon honey; 2 tablespoons White sesame; 1 tablespoon Sugar; Some salt

by 76 Little Dragon Girl

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I have always liked soft and delicious bread, with various varieties and shapes, which can be appreciated and full of deliciousness.

There is a bit more nonsense, let's get back to business, today I made a bread with a sweet crust and a crispy bottom. It is a treat to eat. Some friends call this kind of bread Korean buns, I don’t like the name, let’s call it honey buns! "

Ingredients

230g Fu Qiang Fan
30g Soy Milk Powder
2g Baking Powder
1 piece Egg

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2g Yeast
1 tablespoon Honey
2 tablespoons White Sesame
1 tablespoon Sugar

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Some Salt

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Honey Buns

1. Fuqiang powder 230g, soy milk powder 30g, baking powder 2g, water 100g, 1 egg, sugar 50g, salt 1g, yeast 2g.

2. Bottom dip: 1 tablespoon flour, 1 tablespoon sugar, 2 tablespoons white sesame seeds.

3. Surface decoration: 1 tablespoon of water, 1 tablespoon of honey.

4. All raw materials are smoothly kneaded, and the film can be pulled out.

5. Put the kneaded dough in a warm place.

6. Fermentation to 2 times the size, exhaust.

7. Divide into 65g each and roll into 8 servings, cover with plastic wrap and relax for 15 minutes (the amount of yeast in this formula is relatively small, and it is not big after 2 hours).

8. Take a small group and roll it out.

9. Roll it up (it's necessary to roll it up tighter, and you can apply some water to the end of the roll to prevent the surface from falling apart).

10. Roll up 8 in turn, cover with plastic wrap and relax for 10 minutes.

11. Take out one dough roll and cut into two from the middle.

12. Dip a small amount of water on the cut of a small roll and then dip the bottom dipping material.

13. Put into the square baking trays with tin foil, leaving a gap in each.

14. Slightly flatten each small roll with your hand, and then press a small nest in the middle of each small roll with your fingers.

15. Put it in the oven for second fermentation.

16. Make it twice as large, brush the surface with a layer of water, sprinkle with sesame seeds (you can also brush with oil, I sprinkle the remaining bottom material), and pour a proper amount of vegetable oil from the gaps in the bread (pour a little in each gap).

17. Pour an appropriate amount of vegetable oil from the gaps in the bread, (pour a little in each gap) into the preheated 200°C oven for 12 minutes on the middle and lower layers (the top of the bread is colored quickly, be optimistic, cover the tin foil in time and adjust the temperature according to your own oven).