Honey Crisp Small Buns Classic honey crisp small buns come with the sweet memories of childhood, sweet and crispy, crispy on the outside and soft on the inside. If you like them, join me in making them.

Name: Honey Crisp Small Buns Classic honey crisp small buns come with the sweet memories of childhood, sweet and crispy, crispy on the outside and soft on the inside. If you like them, join me in making them.
Yield: 4 servings
Cuisine: Baking
Ingredients: 400 g High-gluten flour; 50 g Honey; 60g (can be substituted) (or) sugar; 260 g Milk; 40 g Egg; 4 g Yeast; 40 g Butter; 4 g Salt; 20 g Sugar; 20 g white sesame; 10 g Flour; to taste Edible oil

Honey Crisp Small Buns Classic honey crisp small buns come with the sweet memories of childhood — high-gluten flour, honey and (or) sugar, baked until golden and fragrant. Follow the steps for the best results.

0 minNewHard Baking Roast Sweet Spicy

Instructions

1
High-gluten flour, 260g of milk, one egg (40g), 4g of yeast, 50g of honey (or 60g sugar as a substitute), put all ingredients except butter and salt into the food processor bowl.
2
First mix evenly at low speed, then switch to high speed to whip into a coarse film-like texture.
3
Add 40 grams of butter and 4 grams of salt.
4
Continue to punch out the glove membrane.
5
Quickly take out the dough and slap it a few times. Once the surface is smooth and it forms a ball, place it in a large bowl, cover with plastic wrap, and let it ferment at room temperature for about 60 minutes.
6
After the time is up, the dough should have doubled in size (when you press the dough lightly with your finger, it neither springs back immediately nor collapses).
7
After the time is up, take out the dough and press to release the air.
8
No need to ferment. Take the kneaded dough and use your hands to shape it a few more times, then divide it into 10 evenly sized portions. Roll each into a ball, cover with plastic wrap, and let them rest at room temperature for 15 minutes.
9
Take out a small piece of dough and roll it into a shape like a cow's tongue.
10
Peel it thin from the bottom, and roll it up from top to bottom.
11
Roll it into a small dough ball.
12
Cut in half.
13
Dip it in the crispy bottom mixture (20 grams of sugar, 20 grams of white sesame, 10 grams of flour, mixed well), and one raw dough piece is enough.
14
Pour oil on the baking tray, place the bread dough pieces on it in order, put them into the oven, use the fermentation function, ferment at 36 degrees, and put a bowl of water inside to maintain 85% humidity to help with fermentation.
15
In about minutes, the bread dough will ferment to twice its size.
16
Brush with beaten eggs and sprinkle with white sesame seeds.
17
Place it in the preheated oven. Middle-lower rack, upper heat 170°C, lower heat 200°C, bake for 18 minutes (the temperature and time can be adjusted according to your own oven).
18
Freshly baked.
19
Fragrant, sweet, and crispy, with a crispy exterior and a soft interior.