Honey Bread Without a Stand Mixer

Method15 steps

1. 1

   Mix the Ingredients

   混合原料

   Combine the flour, milk (heat in the microwave for 15-20 seconds to about 40°C), yeast, egg, granulated sugar, and salt.

   将面粉，牛奶（建议微波炉加热15-20s至40°），酵母，鸡蛋，糖和盐混合起来。

   ⏱5 min

   • 💡 Do not make the milk too hot, or it may kill the yeast.牛奶温度不要过高，以免烫死酵母
   
2. 2

   Knead Into a Dough

   揉捏成团

   Stir the dough until the ingredients are evenly combined into a ball.

   搅拌面团，将原料混合均匀成团。

   ⏱3 min

   • 💡 The dough may be quite sticky at this stage.此时面团可能较粘
   
3. 3

   Add the Butter

   加入黄油

   Add the softened butter and mix it in.

   加入软化的黄油进行混合。

   ⏱2 min

   • 💡 Knead the butter fully into the dough.黄油充分揉入面团中
   
4. 4

   Knead the Dough by Hand

   手揉面团

   Continue stirring and kneading by hand until the dough is evenly mixed.

   继续搅拌并手揉，使面团均匀混合。

   ⏱10 min

   • 💡 Knead by hand until the dough surface is relatively smooth.手揉至面团表面相对光滑
   
5. 5

   First Proof

   第一次发酵

   Cover the container with cling film and let it rest at room temperature (10-20°C) for 1-2 hours.

   使用保鲜膜覆盖容器，普通气温(10-20°)放置1-2小时。

   ⏱60 min

   • 💡 A slightly longer time will not significantly affect the result.稍长时间对效果影响不大
   
6. 6

   Check the Proof

   检查发酵

   The dough is ready when it has visibly risen to twice its size and is no longer very sticky to the touch.

   明显看到面团发酵至2倍大即可，此时面团应不再十分黏手。

   ⏱1 min

   • 💡 You can test by poking a hole with a flour-dusted finger; if it does not spring back, it is ready.可以用手指沾面粉戳洞不回缩来判断
   
7. 7

   Divide the Dough

   切分面团

   Divide the dough into portions of about 60g each; adjust the size to your preference.

   切分面团，理想状态每一份60g，可根据喜好调整大小。

   ⏱5 min

   • 💡 Using a digital scale will give more uniform results.使用电子秤称量更美观
   
8. 8

   First Roll and Shape

   初步卷制

   Roll each small piece of dough into a tongue shape with a rolling pin, then roll it up. Let it rest for 10 minutes.

   将每一份小面团使用擀面杖擀成舌状后卷起，再次醒面10分钟。

   ⏱10 min

   • 💡 Resting helps relax the gluten, making the next rolling easier.醒面有助于松弛筋性，方便后续擀制
   
9. 9

   Second Roll and Cut

   二次卷切

   Roll into a tongue shape again with the rolling pin, roll it up, and cut it in half (one becomes two).

   再次使用擀面杖擀成舌状后卷起，从中间切开（一个变成两个）。

   ⏱5 min

   • 💡 The cut surface will be dipped in flour later.切口处即为后续蘸粉处
   
10. 10

    Third Roll and Cut

    多次卷切

    Roll into a tongue shape again, roll it up, and cut it in half (two become four).

    再次擀成舌状后卷起并从中间切开（两个变成四个）。

    ⏱5 min

    • 💡 You can roll and cut a few more times if you have the time.可以按照自己的时间多擀/卷几次
    
11. 11

    Prepare the Pan

    入盘准备

    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.

    烤盘放入油纸并倒入花生油，将卷好的面团底部蘸水和面粉后放入烤盘。

    ⏱5 min

    • 💡 Dipping the bottom in oil and flour is key to creating a crispy base.底部蘸油和粉是形成脆底的关键
    
12. 12

    Second Proof

    第二次醒发

    Cover with cling film and let it proof again.

    盖上保鲜膜再次醒发。

    ⏱30 min

    • 💡 You can refrigerate at this stage and bake the next day.这一步可以放入冰箱，第二天再烤
    
13. 13

    Brush with Beaten Eggs

    刷蛋液

    Brush a layer of beaten eggs evenly over the surface of the bread.

    在面包表面均匀刷上一层蛋液。

    ⏱2 min

    • 💡 The beaten eggs give the finished product a golden, appetizing color.蛋液能让成品颜色金黄诱人
    
14. 14

    Bake

    烘烤

    Preheat the oven to 180°C (355°F) and bake for 18-20 minutes.

    烤箱预热至180°(355°F)，烘烤18-20分钟。

    ⏱18 min

    • 💡 Watch the browning closely to prevent burning.注意观察上色情况，防止烤焦
    
15. 15

    Final Decoration

    最后装饰

    After baking, brush with honey water and sprinkle with sesame seeds.

    出炉后，刷上蜂蜜水，撒上芝麻。

    ⏱2 min

    • 💡 Brushing with honey water while hot helps it absorb better.趁热刷蜂蜜水吸收更好