Shredded Honey Buns
1.
Put all the materials of the fermented seeds together and mix well, and leave it at room temperature around 18 degrees overnight. If the temperature is high in summer, reduce the fermentation time.
2.
Ferment to the state shown in the picture
3.
Put all the main doughs except butter together with the fermented seeds, knead for 20 minutes in the bread machine, then knead the butter for 20 minutes
4.
Fermented to 2 times larger
5.
After venting, it is divided into even small squeezers
6.
Take one of the dough and roll it into a beef tongue shape
7.
Roll up from one end
8.
Cut in half with a spatula
9.
Place it on the baking tray and carry out the second fermentation until it is 1.5 times or 2 times larger. I put it in the oven with a basin of boiling water underneath
10.
After fermentation, brush a layer of egg yolk liquid on the surface
11.
Sprinkle with sesame seeds evenly
12.
Preheat the oven to 165 degrees and bake for 25 minutes
13.
After the surface is colored, take it out, brush with honey water, and continue baking
14.
Be careful not to paint too much, cover the tin foil
15.
It can be eaten by tearing, very soft
16.
The color is pretty
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