Ingredients
High-gluten flour
250g
fine sugar
30 grams
yeast
4g
Honey
20g
milk
100g
milk powder
8 grams
butter
15g
Radon
50g
Salt
3 grams
egg
25g
How to make honey crispy bread
- Remove all the ingredients except salt and butter from the recipe and add them to the mixing tank. Beat them at low speed until they are formed into a ball without dry powder. Add salt. After mixing at low speed, change to high speed. Beat them until 60% of the tendons (thick film can be pulled out) and add butter.
- After stirring at low speed, change to high speed and then take it out, fermenting the base at 28 degrees, humidity 80%, fermenting for about 40 minutes.
- In a 28*28 baking dish, brush with 15 grams of salad oil, 10 grams of honey, and 30 grams of butter, sprinkle with sugar and sesame (honey butter is the amount outside the recipe) and set aside. I made 5 more portions, which is exactly 40✖️60 a whole dish…
- After stirring at low speed, change to high speed and then take it out, fermenting the base at 28 degrees, humidity 80%, fermenting for about 40 minutes. Take out the fermented dough, divide it into small doughs of 60 grams each, knead it round, put it on a baking sheet with a mouth facing down, cover it with plastic wrap and relax at room temperature for 15 minutes.
- After relaxing, take a dough and roll it into an oval shape, turn it over, roll it up, and then roll it up. After rolling each dough, cover it with plastic wrap and relax for 15 minutes.
- Roll out the loose rolls again, then roll them up
- Roll everything from the middle to two
- Place the cut to the bottom on a 28*28 baking boat. Press each dough gently a few times and put it in a fermentation chamber at a temperature of 35 degrees, humidity of 80%, fermentation for about 60 minutes
- After fermenting, brush a layer of egg liquid, put it in the preheated oven, heat it up to 180 degrees, lower the heat at 180 degrees, and bake for about 23 minutes.
- Finished product is released
- 🤭So fragrant~
- I like to eat its bottom the most, it’s crispy…
