How to make honey crispy buns (Korean baked buns)

Whether you eat well or not is often directly related to your health. If we want to have a healthy body, we can't just go out to restaurants to eat on weekdays to satisfy ourselves. The method of making honey crispy bottom bread (Korean baked bun) is simple. As long as you spend a little time to learn, you can soon make a delicious dish at home.

1. The finished product, with a crispy sesame-flavored bottom.

2. Put all the ingredients except butter into the bread bucket, put the liquid first and then the ingredients. Put the salt and sugar diagonally and make a hole in the middle for the yeast.

3. Start the bread machine and knead the dough into a smooth dough for about 20 minutes. Add softened butter and continue kneading.

4. Knead until complete. (Small buns don’t have as high requirements as toast, in fact, it is enough to knead them into a thick film)

5. After rolling into a ball, place it directly in a bread bucket for basic fermentation until it is twice as large as its original size. If your finger dipped in water or dry powder does not shrink when you put it in, it is ready.

6. Knead for a few minutes to release the air, then divide into 8 equal parts, roll into balls, cover with plastic wrap and let rise for 15 minutes.

7. Take a relaxed dough and roll it into a long strip.

8. Use a rolling stick to roll out the dough from the middle toward both ends and make it thinner, and press the bottom edge even thinner.

9. Roll up from top to bottom and pinch the opening tightly.

10. Cut it in half from the middle.

11. Mix sesame seeds and sugar, and place the cut surface facing down into the sesame mixture.

12. Evenly spread the sesame and sugar mixture on the bottom.

13. Brush the baking tray with oil (you can use butter or corn oil, I used butter), and place the cut surfaces with sesame seeds facing down in the baking tray with some space between them.

14. Put it in the oven and put a bowl of hot water at the bottom for secondary fermentation. (Putting hot water is to maintain the internal temperature and humidity)

15. Take out the dough when it has doubled in size and preheat the oven to 200 degrees. Sprinkle white sesame seeds on the surface (this step is up to your preference), pour in corn oil or salad oil and cover the bottom of the baking pan with a layer. Don't add too much, as it will easily become greasy.

16. Put it into the lower middle layer of the preheated oven and bake it at 190 degrees for 20 minutes.

17. Mix honey and water in a 1:1 ratio to make honey water. After the surface is colored, take out the remaining honey water on the surface.

18. Return to the oven and continue baking. The honey water can be removed and brushed during the last 5 minutes. (The specific baking time and temperature should be adjusted according to the temper of your own oven. After the color is done, you can cover it with tin foil to prevent it from being too dark.)

19. After baking, take out and let it dry for a while.

20. Remove from the mold while hot to avoid the bottom sticking and being difficult to remove after cooling!

21. Finished product picture.

22. The finished product is golden and crispy on the bottom with a sesame aroma.

23. Finished product picture.

24. The interior is light and soft for entry.

In the preparation of honey crispy bottom bread (Korean baked bun), there is no need for various fancy methods, only simple operation is needed. It can be taken out of the pan very quickly, and the stir-frying makes it more fragrant and fully awakens the taste buds.