---
title: "Honey Bread Without a Stand Mixer (无厨师机蜂蜜面包)"
description: "This is a homemade honey bread that requires no stand mixer. It is soft, sweet, and slightly crispy at the bottom, with a honey glaze and sesame seeds on top for a simple, comforting sweetness. The main ingredients are bread flour, milk, egg, and butter, providing ample carbohydrates, protein, and calcium, making it a reassuring choice for breakfast or a snack. The method is simple, with all kneading done by hand. The proofing time is flexible, and you can even refrigerate the dough overnight and bake it the next day, making it very beginner-friendly. The total time is about 3 hours, most of which is waiting for the dough to rise, so the actual hands-on work is not strenuous."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_wu-chu-shi-ji-feng-mi-mian-bao.jpg"
url: "https://cookbook.cn-trending.com/r/dessert_wu-chu-shi-ji-feng-mi-mian-bao/"
---

# Honey Bread Without a Stand Mixer

**无厨师机蜂蜜面包 · wú chú shī jī fēng mì miàn bāo**

> Time: 3 h · Difficulty: Very Hard · Calories: 176 kcal · Serves: 12 servings · Category: [Desserts](https://cookbook.cn-trending.com/c/dessert/) (甜品)

This is a homemade honey bread that requires no stand mixer. It is soft, sweet, and slightly crispy at the bottom, with a honey glaze and sesame seeds on top for a simple, comforting sweetness. The main ingredients are bread flour, milk, egg, and butter, providing ample carbohydrates, protein, and calcium, making it a reassuring choice for breakfast or a snack. The method is simple, with all kneading done by hand. The proofing time is flexible, and you can even refrigerate the dough overnight and bake it the next day, making it very beginner-friendly. The total time is about 3 hours, most of which is waiting for the dough to rise, so the actual hands-on work is not strenuous.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_wu-chu-shi-ji-feng-mi-mian-bao.jpg)

## Ingredients

- 400 g Bread flour (高筋面粉) — per serving
  - Tip: Choose bread flour with a protein content of 13% or higher.
- 200 g Milk (牛奶) — per serving
  - Tip: Whole milk gives a better flavor.
- 4 g Yeast (酵母) — per serving
  - Tip: Use high-sugar-tolerant active dry yeast.
- 1 piece Eggs (鸡蛋) — per serving
  - Tip: Room-temperature eggs, about 50-60g each.
- 70 g Granulated sugar (白砂糖) — per serving
  - Tip: Fine granulated sugar dissolves more easily.
- 2 g Salt (盐) — per serving
  - Tip: Regular table salt is fine.
- 30 g Butter (黄油) — per serving
  - Tip: Soften at room temperature in advance.
- 20 g Honey (蜂蜜) — per serving
  - Tip: Regular pure honey is fine.
- 20 g Water (水) — per serving
  - Tip: Used to dilute the honey.
- to taste Peanuts (oil) (花生油)
  - Tip: Used to brush the bottom of the pan to create a crispy base.
- to taste Beaten eggs (蛋液)
  - Tip: Used to brush the surface for color.

### Optional

- to taste Sesame seeds (芝麻)
  - Tip: White sesame seeds look more attractive.

## Tools

Rectangular baking pan (10x15 in), Square baking pan (9x9 in), Greaseproof paper, Microwave, Large container, Cling film, Rolling pin, Oven

## Method (15 steps)

1. **Mix the Ingredients** — Combine the flour, milk (heat in the microwave for 15-20 seconds to about 40°C), yeast, egg, granulated sugar, and salt.
   - Duration: 5 min
   - Tip: Do not make the milk too hot, or it may kill the yeast.
   ![Step 1: Mix the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_1.jpg)
2. **Knead Into a Dough** — Stir the dough until the ingredients are evenly combined into a ball.
   - Duration: 3 min
   - Tip: The dough may be quite sticky at this stage.
   ![Step 2: Knead Into a Dough](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_2.jpg)
3. **Add the Butter** — Add the softened butter and mix it in.
   - Duration: 2 min
   - Tip: Knead the butter fully into the dough.
   ![Step 3: Add the Butter](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_3.jpg)
4. **Knead the Dough by Hand** — Continue stirring and kneading by hand until the dough is evenly mixed.
   - Duration: 10 min
   - Tip: Knead by hand until the dough surface is relatively smooth.
   ![Step 4: Knead the Dough by Hand](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_4.jpg)
5. **First Proof** — Cover the container with cling film and let it rest at room temperature (10-20°C) for 1-2 hours.
   - Duration: 60 min
   - Tip: A slightly longer time will not significantly affect the result.
   ![Step 5: First Proof](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_5.jpg)
6. **Check the Proof** — The dough is ready when it has visibly risen to twice its size and is no longer very sticky to the touch.
   - Duration: 1 min
   - Tip: You can test by poking a hole with a flour-dusted finger; if it does not spring back, it is ready.
   ![Step 6: Check the Proof](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_6.jpg)
7. **Divide the Dough** — Divide the dough into portions of about 60g each; adjust the size to your preference.
   - Duration: 5 min
   - Tip: Using a digital scale will give more uniform results.
   ![Step 7: Divide the Dough](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_7.jpg)
8. **First Roll and Shape** — Roll each small piece of dough into a tongue shape with a rolling pin, then roll it up. Let it rest for 10 minutes.
   - Duration: 10 min
   - Tip: Resting helps relax the gluten, making the next rolling easier.
   ![Step 8: First Roll and Shape](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_8.jpg)
9. **Second Roll and Cut** — Roll into a tongue shape again with the rolling pin, roll it up, and cut it in half (one becomes two).
   - Duration: 5 min
   - Tip: The cut surface will be dipped in flour later.
   ![Step 9: Second Roll and Cut](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_9.jpg)
10. **Third Roll and Cut** — Roll into a tongue shape again, roll it up, and cut it in half (two become four).
   - Duration: 5 min
   - Tip: You can roll and cut a few more times if you have the time.
   ![Step 10: Third Roll and Cut](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_10.jpg)
11. **Prepare the Pan** — Line the baking pan with greaseproof paper and pour in peanut oil. Dip the bottom of each rolled dough piece in water and flour, then place them in the pan.
   - Duration: 5 min
   - Tip: Dipping the bottom in oil and flour is key to creating a crispy base.
   ![Step 11: Prepare the Pan](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_11.jpg)
12. **Second Proof** — Cover with cling film and let it proof again.
   - Duration: 30 min
   - Tip: You can refrigerate at this stage and bake the next day.
   ![Step 12: Second Proof](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_12.jpg)
13. **Brush with Beaten Eggs** — Brush a layer of beaten eggs evenly over the surface of the bread.
   - Duration: 2 min
   - Tip: The beaten eggs give the finished product a golden, appetizing color.
   ![Step 13: Brush with Beaten Eggs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_13.jpg)
14. **Bake** — Preheat the oven to 180°C (355°F) and bake for 18-20 minutes.
   - Duration: 18 min
   - Tip: Watch the browning closely to prevent burning.
   ![Step 14: Bake](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_14.jpg)
15. **Final Decoration** — After baking, brush with honey water and sprinkle with sesame seeds.
   - Duration: 2 min
   - Tip: Brushing with honey water while hot helps it absorb better.
   ![Step 15: Final Decoration](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wu-chu-shi-ji-feng-mi-mian-bao/step_15.jpg)

## Tips

- The proofing time is not fixed. Check every hour to confirm; the dough is ready when it has visibly risen. Aim for 2 to 2.5 times its original size.
- The size of the dough will not significantly affect the texture or baking result; adjust to your preference.
- The bread will harden in the refrigerator; heat in the microwave for 10-20 seconds to restore its softness.

## Overview image

![Honey Bread Without a Stand Mixer — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_wu-chu-shi-ji-feng-mi-mian-bao_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md

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---

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