Fluffy Crispy Salt Bread/Shio Pan | 소금빵 | 塩パン

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Add 20g of bread flour and 100g of water into a pot and mix well before turning on the flame.

Cook over low heat, stirring to ensure it doesn’t burn or stick to the pot. Turn off flame when it reaches the desired consistency.

Cover with cling wrap touching the surface and set aside.

In a mixing bowl, combine 220g '00' pizza flour, 23g white sugar, 45g milk powder, 7g salt, 48g water, and 75g of the Tang Zhong.

Add 7g instant dry yeast and knead for 8 minutes on medium speed using a paddle attachment.

Add 30g of softened salted butter and knead for another 8 minutes until the gluten structure is formed.

Shape the dough into a ball and proof until it has tripled in size, approximately 2 hours at 29°C.

Remove from the bowl and portion into 7 pieces, each around 70g.

Shape all portioned doughs into balls, cover, and let rest in a warm spot for 5-10 minutes.

Roll each dough into roughly an 11cm square, smooth side facing down, and fold into thirds.

Roll one side until you get a cone shape, pinching the seams to seal the dough.

Set aside in a warm spot for 15 minutes to let the dough relax.

Roll out the cone shape dough with the thinner end pointing away from you, ensuring the seam is facing upwards.

Cut a slit around 6cm long in the middle of the base and place a piece of 23g butter at the end of the cut.

Roll the two strips over the butter and shape into a croissant-like roll, pinching the tips gently.

Spray with water, cover, and let proof until almost tripled in size, around 2.5 hours at 24-27°C.

Spray generously with water before baking in a preheated oven at 240°C.

Bake for 6 minutes at 160°C until deep brown, brushing the crust with butter while hot to keep it soft.

Transfer to a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens