Honey Buns

Name: Honey Buns
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 170g High-gluten flour; 73g Low-gluten flour; 2g Dry yeast; 59g egg; 98g milk; 35g Caster sugar; 1g salt; 1g Baking powder; 5g Coarse sugar; 5g sesame; a little Salad oil

by Xiaoyingzi Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Honey buns, also known as Korean buns, were once a very popular delicacy on the streets and alleys. They were often bought in long queues. Try to make them yourself. It tastes great!
The newly defeated mold powder from Rabbit's house is very beautiful, and the bread is baked in the promotional picture. The rabbit’s family provided a recipe for making this bread. I was hooked up by this little cute, and I couldn’t wait to make it when I got the mold.

Honey Buns

1. Mix flour and yeast first, mix with other ingredients until the gluten is extended, and a large film can be pulled out.

2. Dumplings are covered with plastic wrap and fermented in a warm place

3. Up to 2 times the size, the hand jab will not bounce

4. Divide into 8 even portions

5. Round and relax for 15 minutes

6. Base: Coarse sugar: 5g Low-gluten flour: 10g Sesame: 5g Salad oil, mix a little

7. Take a dough and roll it out into an oval shape

8. Then roll it up and cut it from the middle with a knife

9. Dip honey water on the bottom, and then dip the base material. Dip it harder and more delicious.

10. Arrange evenly into the baking tray. Put it in a warm and humid place and ferment to 2 times its size.

11. Pour a little salad oil on the bottom of the baking pan

12. Brush the surface of the bread

13. Sprinkle with sesame seeds

14. Preheat the oven at 200 degrees and bake at 180 degrees for about 20 minutes (note that if the color is too fast in the middle, you must cover with tin foil). After baking, brush a layer of honey water (honey and water 1:1) while the surface is hot

15.

Tips:
Xiaoyingzi's words:
1. Dip honey water on the bottom, and then dip the base material. Dip it harder and more delicious, so that the bottom will be a little burnt and the gaba tastes super good
2. Brush a layer of honey water (honey and water 1:1) on the hot surface after baking, also to make the taste richer, and it is really delicious
3. The baking time and temperature are still controlled by the temper of your own oven. The last few minutes should be kept by the oven to avoid overheating.