Materials
260g high flour, 115g low flour, 55g honey, 4g yeast, 35g sugar, 4g salt, 150g milk, 65g egg, 25g butter, 1 tsp honey, 1 tsp olive oil, 1 tsp water
Methods
1. Mix the yeast, milk, egg, sugar, salt and honey together, pour in the high flour and low flour, knead into a smooth dough, add the softened butter and continue to knead until the gluten expands. Round into a bowl for basic fermentation until double in size, poke your finger into it and it does not bounce back quickly or sink in.
2. Take out the dough, exhaust, divide into 10 pieces, roll out, and let rise for 15 minutes in the center.
3. Take a piece of dough, knead it into a long strip, flatten it, and roll it out from the center to each end, pressing the bottom edge thinly.
4. Roll up the dough from the top to the bottom, pinch it tightly, cut it into two in the center, and place it cut-side down on a greased baking sheet at regular intervals.
5. Let rise a final time until doubled in size.
6. Mix honey, olive oil and water to make honey water.
7.170 degrees, bake to color, then take out and brush with honey water, bake again to color evenly, about 15 minutes.
Honey bread practice two,
Materials
Bread flour 250g, salt 2.5g, 3g yeast, 48g eggs, 36g honey, 90g water, 25g granulated sugar, 7g powdered milk, 25g butter, 15g butter, 20g white sesame seeds
Practice
1. Put the salt into the inner bucket of the bread machine first. Add water, eggs, bread flour, honey, granulated sugar, milk powder, yeast, and turn on the "dough" function of the bread machine and mix for 15 minutes.
2. Add 25 grams of softened butter at room temperature, turn on the bread machine again and run for two 15-minute intervals until the dough is smooth and can be pulled out into a transparent film.
3. Grease a bowl with a thin layer of vegetable oil to prevent sticking, place the dough in the bowl, cover with plastic wrap, and let rise at room temperature until doubled in size. (About 1 hour in summer)
4. Remove the dough and weigh the total weight.
5. Punch down the dough and divide it into 8 equal pieces.
6. Roll out the dough and cover with plastic wrap
7. Take a small piece of dough and roll it into an oval shape with a rolling pin.
8. Roll up from top to bottom.
9. Roll into a long roll.
10. Cut the long roll in half.
11. In a small bowl, add white sesame seeds and stick the bottom of the rolls with white sesame seeds.
12. Grease an 8-inch square baking pan with 15 grams of butter (thanks to bluelabe@bakery for the 8-inch non-stick baking pan)
13. Place the rolls in 4 rows and 4 rows on the baking pan, and let rise for about 30 minutes.
14. Preheat the oven at 180 degrees and place the bread in the middle of the oven at 180 degrees for 20 minutes.
Tips
1. This bread contains honey, so the top of the bread is not brushed with egg wash when baking, the color will be beautiful.
2. Coat the baking sheet with thick butter, during the baking process, it will be up to the frying effect, so that the bottom of the bread will become crispy, fragrant, crunchy bottom with white sesame seeds, the taste is very good, said.
Honey Bread Practice 3
Materials
180g of flour, 20g of milk powder, 25g of egg, 30g of honey, 110g of milk, 1-1/2 tsp of yeast, 1 tsp of salt, 25g of butter
Practice
1. Ferment the dough until it is about 2 times its original size.
2. Dough: Dip fingers in flour and insert into the bottom of the dough, the pits will not shrink back quickly that is the completion of the fermentation, divide the dough into small portions, roll out the dough and cover with plastic wrap and let rest for 15 minutes.
3. Roll the dough into a teardrop shape.
4. Roll out the dough.
5. Turn out and roll up.
6. Cut a slice in the center.
7. Divide into two.
8. Arrange on a baking sheet and flatten for a second fermentation.
9. Bake: When the biscuits are about 1.5-2 times the size of the original, brush the surface with egg wash, sprinkle with chopped almonds, and place in a preheated oven at 180 degrees Celsius, medium-high and low heat, for about 20 minutes or until the top is golden brown.