Ovo vazdušasto, a hrskavo japansko pecivo je postalo viralno na društvenim mrežama

@littlebbanghouse

My Salt Bread recipe tutorial but in more detail. 💛 I’ve noticed that some of you guys have been experiencing some trouble with my last tutorial so here is a more detailed step by step tutorial with a voiceover. I have changed a few things in the recipe since my previous tutorial and I hope you guys will have a much more success with this one! Makes 12 salt bread (i did a 2x batch in the tutorial just FYI) Ingredients Tangzhong Starter: (i did a 2x batch for the video tutorial) * 22 g bread flour * 60g water * 60g milk For the Dough: (i did a 2x batch for the video tutorial) * 7 g active dry yeast * 120g milk (warmed up to 110F) * 10g sugar (for feeding the yeast) * 1 egg * the entire cooled down tangzhong starter from above * 375g bread flour, plus more for kneading if needed * 40g sugar * 1 tsp salt * 60 g unsalted butter, softened For the filling: (i did a 2x for the video tutorial) - 120g cold salted butter cut into 12 individual 10 gram pieces for each salt bread For the toppings: - spray bottle filled with water - Pretzel salt - Melted butter for brushing #saltbread #shiopan #bread #breadtok #bakingrecipe

♬ ゆっくり楽しく - LoFi Siberinyan

@bakedbyyu

salt bread/shiopan🥐🧈 Ingredients: 400g bread flour 100g cake flour 30g granulated sugar 10g (2tsp) salt 6g instant dry yeast 30g skim milk powder 330ml room temp water 30g unsalted butter, softened Filling: 12 x 15g unsalted butter Instructions: 1. In a mixing bowl, combine all the dry ingredients and water. 2. Mix on low speed for 1 minute until just combined. 3. Add the butter and continue mixing on low speed for 2 minutes. 4. Once the butter is fully incorporated, increase to medium speed. 5. Knead for about 7 more minutes on medium speed, or until the dough is smooth and elastic. 6. Transfer the dough to a clean bowl, cover it with plastic wrap, and let it rest for 60-90 mins. 7. While the dough is fermenting, cut 12 pieces of 15g butter and refrigerate until ready to use. 8. Once the dough has finished fermenting, divide it into 12 portions (about 70 g each). 9. Shape each portion into a smooth ball, cover with plastic wrap, and let them rest for 20 minutes (bench rest). 10. Flatten each dough ball into a long teardrop shape and wrap a piece of cold butter on the top part of the dough and roll down toward the end. 11. Keep the seam side down and arrange them on a baking tray. Cover and let it rest for 30-45 mins. 12. Spray rolls with water and sprinkle sea salt on top. 13. Bake at 200°C (400°F) for 10–12 minutes, or until golden brown. 14. Remove from the oven and immediately brush the tops with melted butter. recipe from: DuCook듀쿡 on YT #baking #saltbread #shiopan #소금빵 #bread

♬ So Easy (To Fall In Love) - Olivia Dean