Honey Crispy Bread
1.
Pour the milk and eggs into the inner bucket of the bread machine, add sugar and salt to the two corners respectively, but not put them in the same place, then pour the flour, dig a small hole in the middle of the flour, pour the yeast, and start the bread machine kneading program 2 times for 40 minutes, knead to the expansion stage, open the lid to check the film output, until you can pull out a uniform transparent film
2.
Put it in a warm place and ferment to 2 times the size
3.
Take out and divide into equal parts of 10 or 12, depending on the size of the baking pan you use, try to arrange it just to be placed in the baking pan, so that the buns that are baked after shaping are neat and beautiful, and then rounded. Relax for 10 minutes
4.
Take a portion of the dough and roll it into an oval shape
5.
After rolling it out, roll it up from top to bottom, make the rest, wrap it in plastic wrap and continue to relax for 10 minutes
6.
Cut the loose roll with a knife from the middle
7.
Mix 5 grams of low-gluten flour, 5 grams of white sugar and 3 grams of white sesame seeds, press the dough slightly with your hands, spray a little water on the bottom, a little bit is good, and then dip in the just mixed mixture
8.
Melt the butter and spread it on the baking tray, place the dough on the baking tray
9.
Put it in a warm place for secondary fermentation, and it will be done when the dough is next to each other.
10.
Preheat the oven at 180 degrees, bake for about 12-15 minutes until the surface is golden. After baking, immediately use honey water on the surface. The ratio of honey to water is 1:1, mix thoroughly, brush evenly on a layer, unmold and eat while hot The most fragrant, the bottom is also very crisp
Tips:
1. The temperature of my oven is high, the actual operation should be adjusted according to the temperature of the oven in your home;
2. Don't put too thin a layer on the bottom of the baking pan, or it won't be crispy enough, but don't pour down the whole bottle of oil like the ones sold outside, anyway, you have to consider the amount;
3. Depending on the size of the baking tray you use, try to arrange it to be placed in the baking tray so that the buns that are baked after shaping are neat and beautiful;
4. The moisture content should be adjusted according to the water absorption of your flour. The original formula is 100 grams, and 15 grams of butter is added. I omitted the butter and the milk is 20 grams less, because my flour does not absorb much water this time. .
