Honey Meal Buns
1.
Put all the ingredients except butter into the bread machine and stir to start the kneading function.
2.
Add butter to continue the kneading function.
3.
Stir until the film can be pulled out.
4.
The dough is rounded and placed in a deeper container, covered with plastic wrap for the first fermentation.
5.
When the fermentation reaches twice the size, dip your fingers in dry flour and insert it into the dough. As shown in the figure, the dough does not shrink to prove that the fermentation is successful.
6.
After the dough is vented, divide it into 12 equal parts, round up and cover with plastic wrap, and let it rest for 15 minutes to proof.
7.
The dough after proofing is twice as large as the original. At this time, the dough is vented, rounded, and discharged into the baking tray.
8.
Pay attention to the spacing when placing the dough and leave space for the dough to ferment.
9.
Put it in the oven for the final fermentation, as shown in the picture, the fermentation time depends on the temperature and humidity at the time, about 1 hour. Preheat the oven to 180 degrees for 15 minutes, and bake for 12 minutes. When baking, pay attention to the color of the dough. If the color is too dark, it means that the temperature is too high or the time is too long. Adjust it immediately.
10.
Sweep a layer of honey water immediately after baking, the color and sweetness are just right. It can be eaten after a little bit of coolness. It is soft and delicious with milky flavor.
Tips:
This is a very basic bread making recipe, and it is also an entry-level method. It is simple and easy to implement with zero failure, and it is worth a try.
