Honey buns

2024-05-01 03:00:00 6439

This is today's breakfast, the first time using refrigerated fermented bread is really soft!

1. Except for butter, pour all the ingredients into the basin and stir well with chopsticks
2. Stir well and move to the kneading pad to start kneading the dough
3. The dough can be pulled out of a thick film in about ten minutes
4. Add butter and continue kneading at this time
5. When the dough is kneaded until the thin film can be pulled out, it is sufficient
6. Put it into a large bowl and cover it with cling film. Refrigerate and ferment for 16 hours in the refrigerator
7. Take out the exhaust and divide it into ten equal parts. Cover with plastic wrap and let it relax for 20 minutes
Brush corn oil on the baking tray, or use butter to make it more fragrant. Sprinkle with white sesame seeds for later use
9. Roll out the relaxed dough with a rolling pin
10. After flipping over, fold the left and right sides in half towards the middle
11. Roll up from top to bottom and use a knife to split everything into two
12. Place in a baking tray for secondary fermentation
13. Fermentation to 1.5 times larger
14. Brush with egg white liquid
15. Place the middle layer of the preheated oven at 180 degrees above and below the heat and bake for 25 minutes
16. After being taken out of the oven and cooled, it can be consumed immediately
17. It's very soft!