塩バターロール、塩パンの作り方【翌日もふわふわ】至福のパン作り【初心者さんにも作りやすい】

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.

Prepare by bringing butter and egg to room temperature.

Thoroughly beat the egg.

Prepare lukewarm water at 40-42℃.

In a large bowl, combine half of the bread flour, sugar, dry yeast, and the egg.

In a small bowl, combine the other half of the bread flour, butter, and salt.

Pour the lukewarm water into the large bowl targeting the yeast and mix well until it becomes a sticky consistency.

Combine the contents of the small bowl with the mixture in the large bowl and mix until it forms a single mass without any floury bits.

Knead the dough on a surface using one-handed and two-handed techniques.

Check the gluten membrane and place the dough in a bowl to ferment at 40℃ for 30 minutes for the first fermentation.

Once the dough has doubled in size, deflate it.

Divide the dough into 5 pieces and shape them into balls.

Let the dough rest for 10 minutes covered with plastic wrap or a damp towel.

Deflate the dough again and shape it (refer to the video).

Place on a baking sheet, cover with plastic wrap and a damp towel, and ferment at 40℃ for 20-23 minutes for the second fermentation.

5 minutes before baking, preheat the oven to 190℃.

Once the dough has risen, brush with melted butter and sprinkle with a pinch of salt.

Bake at 190℃ for 13-15 minutes, checking periodically and covering with aluminum foil if it starts to brown too much.

After baking, immediately transfer to a cooling rack and let cool before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens