Japanese Salt Bread
by Pineapple Nana
Favorite
Difficulty
Normal
Time
24h
Serving
2
1. 50 water, 10 powder. Heat to 65 degrees away from the fire. Transfer to a heat-resistant container, cover the surface with cling film, and put it in the refrigerator for more than one hour after cooling.
2. Put other ingredients except butter into the mixing bucket of the chef's machine, including the soup. After mixing the thick film, heat the butter, knead until the dough is smooth, covered with plastic wrap, and put it in the refrigerator overnight.
3. The dough taken out from the refrigerator has been fermented and separated by exhaust.
4. Divide the dough into 8 parts, ventilate and knead into a small dough, cover the cling film and relax for 10 minutes, knead the dough into a drop shape, and cover the cling film to relax for 15 minutes.
5. Flatten the dough, roll it out into a triangle, and turn it over! There are two ways to add butter, spread or put a small piece.
6. After putting the butter, roll it up.
7. The rolled bread is fermented twice. Ferment to double the size, spray water on the surface and sprinkle with sea salt.
8. Bake in the oven at 180 degrees for 15 minutes. The specific temperature should be adjusted according to the temper of the oven.
Tips:The butter I use is Lehe Organic Butter, which is very fragrant
