The first time I ate honey crispy bread, it was in the school cafeteria, we called it "Little Bee", one by one baked into golden yellow, with oily glossy rolls, neatly and compactly arranged in the baking pan, most of the time are snatched up as soon as it comes out, it is very popular. At that time, 1 yuan could buy 4 small bees, and during recess, students always liked to go to the canteen to carry a bag to unwind.
The reason for liking honey crispy bread is very simple, cheap and delicious, its surface looks similar to the ordinary small meal bag, just an extra layer of bright noodles, but flipping to the bottom brings people a great surprise, dark brown scorched bottom, covered with sesame seeds, not only fragrant, but also crispy and sweet, and the soft and delicate bread body above forms a huge contrast, the overall taste level is very rich. Such a delicious little bread really has the ability to make people remember. Today to share with you, at home home made honey crispy bottom bread method, the general operation is no different from ordinary meal bags, only need to add a few more steps, learn a few tricks, you can make crisp and soft and sweet bread.
【Required Materials】
Bread: 300 g of gluten flour, 130 g of milk, 1 egg, 10 g of honey, 15 g of caster sugar, 3 g of yeast powder, 2 g of salt, 13 g of butter
Crispy base: 10 g white sesame seeds, 10 g caster sugar, 5 g low gluten powder, 2 tablespoons of vegetable oil
Garnish: 10 g honey, 10 g purified water
【Operation steps】
1 Pour all the ingredients needed for the bread except butter into the dough jar, the salt and yeast cannot be in direct contact, and need to be placed separately.
2 The cooking machine first opens the low-speed whipping, after the ingredients are roughly into a ball, turn to the high speed and whisk until the dough is soft, smooth and elastic, and you can pull out a relatively thick film. Add the butter that has been softened in advance and continue to whip at low speed.
3 When the butter is completely absorbed by the dough, turn to the high speed and whisk for a few minutes, check the dough, and pull out a more delicate and flexible film than before.
4 The dough is placed in a container, covered with plastic wrap and placed in a greenhouse (preferably 28 degrees) for basic fermentation. When the dough is fermented to twice as large, the fingers are dipped in flour, and a hole is poked in the surface of the dough, and the hole does not rebound immediately, and the dough does not collapse, indicating that the fermentation is complete.
5 Remove the dough and gently pat the vent. Divide into 8 parts with a scraper, roll round and cover with plastic wrap and let loose for 15 minutes.
6 While the dough relaxes, prepare the crispy base, white sesame seeds, caster sugar and low gluten flour in a small bowl and mix well.
7 Pour corn oil into the baking tray and spread the inner walls of the baking tray evenly.
8 The small dough is rolled out sequentially, rolled from top to bottom, thinned at the bottom and pinched tightly at the mouth. Cut in half from the middle with a scraper.
9 First dip the noodles in water and then evenly dip in the mixed sesame sugar.
10 Cut face down and neatly placed in a baking dish.
11 Put into the environment with a temperature of 35 degrees Celsius and a humidity of 70%, carry out secondary fermentation, the dough is fermented to 1.5 large, and the fingers and abdomen can be slowly rebounded by pressing the surface.
12 Place in a preheated oven, heat at 160 degrees, heat at 200 degrees, bake for about 20 minutes.
13 Mix the honey with purified water, remove the bread when baked for 15 minutes, quickly brush the surface with honey water, and put it back in the oven to continue baking. After baking, bake, invert the buckle on the drying net to cool down, cool down and serve.
【Tips】
1 The mold size in the text is about 24*24*5 cm.
2 Kneaded dough, dough needs to be controlled below 26 degrees. However, the summer temperature is high, and the dough rises quickly when kneading the dough, so liquid materials such as milk and eggs need to be refrigerated in advance to delay the rise in dough temperature.
3 The butter used to knead the dough needs to be softened in advance, that is, taken out of the refrigerator and placed in the greenhouse to thaw until the finger can easily poke it.
4 When brushing the inner wall of the baking dish with oil, you can put more oil, so that the baking is more crispy and has an anti-stick effect. This oil can be corn oil, sunflower oil and other oil with a light smell, or it can be made with creamy butter, but do not use oil with a heavier smell such as peanut oil.
5 Baking time and temperature can be adjusted appropriately according to the situation of their own oven, if after brushing honey water, the surface color is faster, to cover the tin foil in time.
The above is the detailed method of homemade honey crispy bread, have you learned? In general, there are 3 tips: first, the inner wall of the baking plate must be brushed with oil, so as to bake the caramelized and crispy shell; second, after the dough is rolled and cut, the slices should be evenly and sufficiently dipped in sesame seeds and sugar, and after baking, not only fragrant, but also very good; third, the second half of the baking should be brushed with a layer of honey water, and the finished product is dark brown and shiny, and also has a sweet taste. Master these 3 points and believe that you can also make delicious honey crispy bread at home. That's it for today's sharing, and I hope you'll enjoy it.
I am Looking for Mimi, a food blogger who loves to eat and play, if you like my food works, welcome to pay attention to "Looking for Mimi's Foraging Room", please like, comment, collect and forward, I will regularly share a variety of delicious and fun food, welcome to communicate. This illustration is originally made in the foraging room for mimi, and unauthorized theft and portability are prohibited.