Honey Milk Scented Buns
1.
Put all the dough materials except butter in the bread machine, put the liquid first, and finally put the flour, dig a hole in the flour to bury the yeast, start the dough mixing program, 20 minutes later, add the butter that has been cut into small pieces in advance, and continue to knead the dough To the complete stage.
2.
Cover with plastic wrap and ferment at room temperature.
3.
Fermented to 1.5 times to twice as large, the fingers are dipped in flour, the jack dough does not shrink, and the fermentation is complete.
4.
Take out the squeeze and exhaust, divide them into 25 equal parts, and let the plastic wrap with a round lid to proof at room temperature for 15 minutes. I used 200 grams of milk, which is about 29 grams per serving.
5.
Take out a small dough and knead it into a smooth round shape. Because the steps are simple, there is no picture. After all the dough is kneaded, put it into the baking tray one by one, spaced apart. The Sanneng 28*28 gold plate I used is just one plate.
6.
Fermented in an environment with a temperature of 38 degrees and a humidity of 75 degrees. I used the oven to ferment. Put a pan of hot water under the baking pan to double the size.
During this period, you can mix honey with water, the ratio of honey to water is 2:1, the concentration of honey is different, the ratio is controlled by yourself.
7.
No need to brush the egg liquid! Put it directly into the middle layer of the preheated 180 degrees oven, heat up to 175 degrees, lower the heat to 170 degrees, and bake for about 15-17 minutes, and the coloring is satisfactory. Pay attention to the observation for about seven or eight minutes, the coloring is slightly satisfactory, and the tin foil should be covered in time to prevent burning.
8.
Cease fire, out! Is it more tempting to take out and brush a layer of honey water?
The honey water is brushed after it is out of the oven, and there is no need to brush the egg liquid before baking! If you ask this question again, refuse to answer!
9.
Tear off one to eat, it smells good! The little one is so cute, one for two, so satisfying!
Tips:
1. Different flours have different water absorption in different seasons. The amount of milk is controlled by yourself. You can reserve a small portion at the beginning and add it while kneading until it is suitable.
2. I used 200 grams of milk, the dough is slightly sticky, and hand powder was used appropriately when shaping it.
3. Each oven has a different temper. The temperature and time are for reference only, please master it yourself.
4. It is recommended to mix the noodles with a machine. If you knead it by hand, it will be very sticky at the beginning. Please stick to it. After kneading it in place, it will not stick. If you want to eat bread with a good texture, you must be patient.
5. The honey water is brushed after it is out of the oven, there is no need to brush the egg liquid before baking! If anyone asks this question again, refuse to answer.
