This toast has been made four times recently, and it is very delicious. As the name implies, there is a lot of honey in it. I believe that if high-quality honey is used, it should bring a better taste experience. Small groups use ordinary Guanshengyuan honey. Try different kinds of honey next time and report back to you.

Because a lot of honey is added to the dough, it brings sweetness different from sugar to the finished product, and it can also soften the tissue. Even if it is made by direct method, it is still soft and sweet after being left at room temperature for 2-3 days. I made toast twice with this dough, and then I made steamed stuffed bun twice. Of course, the smell of toast is not mentioned. It has been described in Kevin. If you use it to make fluffy bread, it's even worse. Sweet and soft bread, with salad dressing and salty and spicy floss, has a sweet taste in salt, and I believe everyone will like it very much. ? Recently, I began to cough Wang Chuanren's book "Delicious Bread Made by Skillful Hands", and tried to make several toast recipes in it, which felt very reliable. I'm going to dig up some more interesting drugs.

Knead all the ingredients except butter until it swells, then add butter and knead until it is complete. The main fermentation is 2-2.5 times larger, and it needs to be turned once on the way to fully ferment, so the secondary fermentation will also give force and expand in the oven. Don't exhaust for 20 minutes. Minute, roll and relax. Shaping, putting into a mold, and finally fermenting until 9 minutes full. Uncoated, 200℃, middle and lower layers, 45 minutes.