This toast has been made four times recently and is very tasty. As the name suggests there is a lot of honey added to it, and I believe that if you use a high quality honey, it should provide a better taste experience. I used regular Kuan Sheng Yuan honey for the small group and will report back next time I try a different type of honey.

Because of the large amount of honey added to the dough, it gives the finished product a different sweetness than sugar, and also softens the tissue. Even though it was made using the direct method, it was still very soft and sweet even after sitting at room temperature for 2-3 days. I've used this dough twice for toast and twice for meat loaf. I can't say enough about the flavor of the toast, as I've already described in the opening paragraph. If I use it to make meat loaf, it is even more delicious. Sweet and soft bread body, with salad dressing and salty spicy meat floss, salty and sweet texture, I believe you will also like very much. ? Recently, I started coughing up Wang Chuanren's book, "Delicious Bread Made by Hand", and tried out a few of the toast recipes in it, and I feel that they are all very reliable. I'm going to dig up a few more and get high on them.

All ingredients except butter kneaded until extended, then add butter and knead until complete. The main fermentation 2-2.5 times large, on the way need to turn over the fermentation once, is in order to fermentation fully, so that the second hair also give strength, in the oven before the expansion. Do not exhaust the split round and relax for 20 minutes. Shape into a mold for final fermentation until 9 minutes full. Uncovered, 200 ℃, lower middle layer, 45 minutes.