スクエア型でちぎり塩パン作ってみた☆How to make salt bread using a square mold.

rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds protein while all-purpose flour is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories while maintaining moisture.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories with sweetness.

Dissolve the dry yeast in water.

Mix the dissolved yeast with rice flour using a rubber spatula until the flour is incorporated.

Knead the dough on the table until it becomes sticky, using a card to assist for about 7 minutes until smooth.

Spread the dough with butter and wrap it, letting it rest for about 7 minutes.

Once the dough comes together and is smooth, cover it with plastic wrap for primary fermentation until it doubles in size.

Perform a finger test to check the dough, then weigh and divide it into 9 equal parts and let it rest briefly.

Stretch each piece into a thin strip, fold it in thirds, and let it rest with the closed side facing down.

Cut the refrigerated butter into bars about 3cm long for wrapping.

Roll out the dough as straight as possible, place the butter on top, and wrap the dough around the butter, sealing it tightly.

Place the rolled dough in an 18cm mold and let it rise at 35 degrees for about 60 minutes until doubled in size.

Sprinkle salt on the risen dough and bake in the oven at 200 degrees for 20 minutes until it swells and is golden brown.

Let the bread rest for a while after baking before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens