It's full of butter flavor! Salt bread that is crispy on the outside and moist on the inside 🥐 #57

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Dissolve 5g of yeast in 140g of warm water to make it ferment well.

Activate the yeast for 10 minutes.

In a mixing bowl, combine 180g of bread flour, 40g of cake flour, 3g of salt, and 10g of sugar, coating the salt and sugar with the flour.

Pour the yeast water into the flour mixture.

Add 6g of nonfat dry milk and knead with a spatula first.

If there are lumps, knead with your hands until the powder disappears.

Add 15g of room temperature butter and knead for 5 minutes.

Let the dough ferment for 1-2 hours.

After fermentation, take out the air from the dough with your hands and divide it into 6 pieces.

Make each piece of dough round and let them rest for 10 minutes.

Cut 8g of butter into 6 pieces and refrigerate until use.

Shape each piece of dough into a tadpole shape, one side plump and the other sharp, about 35 to 40 cm long.

Roll the dough while pulling it and place the ends facing down in the pan.

Let the dough ferment for 1 hour.

Preheat the oven to 200°C (392°F).

Bake for 20-24 minutes until the bottom is crispy and the top is chewy with a moist inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens