------- ---------- Main dough material
High-gluten flour 450g sugar 90 grams
Salt 5 grams Yeast 5 grams
Milk powder 15 grams Whole egg liquid 90 grams
Milk 220ml Butter 75 grams
------- ---------- Crisp bottom material
Honey 10 grams Milk 10ml
White sesame seeds15 grams sugar 15 grams
Low gluten flour 15 grams ------- ----------
Other materials Whole egg liquid Appropriate amount
Butter 30g Honey 10 grams
Water 10 grams ------- ----------
How to make honey crispy buns Honey Crispy Bottom Bread Recipe Illustration 1

Step 1

First, put all the main dough ingredients except butter into the kneading cylinder. Here you need to pay attention to the salt and sugar not to come into direct contact with the yeast. The liquid ingredients need to be refrigerated.Honey Crispy Bottom Bread Recipe Illustration 2

Step 2

Knead the dough with a mixer at medium speed for about 10-13 minutes and a rough film will appear. Honey Crispy Bottom Bread Recipe Illustration 3

Step 3

Add butter. Honey Crispy Bottom Bread Recipe Illustration 4

Step 4

Knead the dough again with the mixer at medium speed for about 10-15 minutes until the glove film appears. Honey Crispy Bottom Bread Recipe Illustration 5

Step 5

Smooth the dough and put it in an oiled container, cover it with plastic wrap and let it rise in a warm place until it doubles in size. Honey Crispy Bottom Bread Recipe Illustration 6

Step 6

When the dough has risen to twice its size, dip your finger in flour and poke a hole into it. If it does not shrink back or shrinks slowly, it means it is ready. Honey Crispy Bottom Bread Recipe Illustration 7

Step 7

My dough weighed 917 grams. I divided it into a small dough of 37 grams and 12 pieces of 73 grams of dough. Covered with plastic wrap and chilled in the refrigerator for twenty minutes. Honey Crispy Bottom Bread Recipe Illustration 8

Step 8

Roll the rested dough with the smooth side down into a shape of beef tongue. Honey Crispy Bottom Bread Recipe Illustration 9

Step 9

Fold the sides.Honey Crispy Bottom Bread Recipe Illustration 10

Step 10

Roll it out slightly, thin the bottom edge, roll it up from top to bottom, and seal it tightly. Honey Crispy Bottom Bread Recipe Illustration 11

Step 11

Cut the dough in the middle. Do the same for the 37-inch dough, but don’t cut it in the middle. This way, there will be exactly 25 pieces of dough, which can be placed in a square 28×28 baking pan. Honey Crispy Bottom Bread Recipe Illustration 12

Step 12

Prepare the crispy ingredients. In one bowl, mix the honey and milk evenly. In another bowl, mix the white sesame and white sugar flour evenly. Honey Crispy Bottom Bread Recipe Illustration 13

Step 13

Dip the cut dough into honey and milk, then add sesame seeds. Honey Crispy Bottom Bread Recipe Illustration 14

Step 14

After dipping, place neatly in a baking pan, cover with plastic wrap and ferment in a warm place until doubled in size. When fermentation is almost complete, preheat the oven to 160 degrees Celsius and 220 degrees Celsius, for 30 minutes.Honey Crispy Bottom Bread Recipe Illustration 15

Step 15

Ferment the dough until it is doubled in size. Brush the surface with egg wash. Put a small piece of butter in the gap, about 30 grams. Put it in the lower shelf of the oven and bake it. The time can be adjusted flexibly according to your oven. After it is hot, brush it with honey water. , honey water is 10 grams of honey and 10 grams of water mixed evenly. Honey Crispy Bottom Bread Cooking Tips