塩パン、塩バターロールの作り方 │ Salted Butter Roll

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.

Mix all of the bread dough ingredients except the butter in a bowl with a spatula. Knead it when it comes together.

Once the gluten film is transparent, add butter and continue kneading until a thin gluten film forms again (Kneading temperature: 26 °C).

Round the dough and place it in a bowl. Cover with plastic wrap and let it undergo primary fermentation for 60 minutes at 30 °C until it doubles in size.

Punch down the dough (take it out, lightly press it all over, fold it horizontally in thirds, then vertically in thirds and return it to the bowl).

Cover with plastic wrap and let rise again for 30 minutes at 30 °C until it doubles in size.

Lightly press it to release gas. Measure the dough and divide it into 10 equal parts or 50g each.

Round each piece so the clean side is the surface. Cover with a damp cloth and let it bench for 15 minutes.

Flatten each piece into a circle. Fold about 1/3 of the dough from the back towards the front, then rotate and fold the other side similarly.

Fold in half and close it. Stretch one side to make it thinner. Cover with a damp cloth and let it rest for about 10 minutes.

Place the thin side in front of you and stretch it from the half towards the back with a rolling pin. Attach it to the surface and stretch while pulling the front side.

Ensure the beautiful side is outside and stretch to just over 30 cm. Make a cut on the thick side and stretch a little on the left and right.

Place the clap-shaped butter in front of the cut, roll it around, adjust both ends, and pinch to close.

Place the dough on a baking sheet lined with baking paper, seam side down, and let it undergo secondary fermentation for 60 minutes at 40 °C.

Preheat the oven to 220 °C. Spray the dough with water before baking, sprinkle with salt, and bake for 10 minutes.

Cooking Techniques

Spice Level:

Allergens