Japanese Salt Bread

Japanese Salt Bread

by Sheep kitchen

4.7 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

5

Yesterday I tried bread flour and made Japanese-style salt bread. It was almost a big rollover site. The dough was a bit wet. As soon as the bread entered the air oven, the lines disappeared quickly. Expansion, the finished product is swollen. Well, although the appearance is out of control, the soul of others is still salt bread, so I can eat it!
To sum up: 1. Don't make the dough too wet; 2. Don't stretch the dough while rolling it. Although it looks more layered for the time being, it will easily cause breakage and collapse. 3. Spray twice with steam after entering the oven. Makes the bread grain obvious and the skin crispy. 4. If there is no salted butter, you can use unsalted butter to pinch some salt into it, but don't put too much.

Well, I concluded it yesterday. I felt regretful if I didn’t make some kind of salt bread, so I made it again in free time today. It’s much better than yesterday. The skin is crispy and very delicious. .

Ingredients

Japanese Salt Bread

1. Knead the dough with the salt and oil method, knead until the thick film is added to the softened butter, stir slowly until the butter is absorbed, turn to fast and stir evenly, put in the salt, and beat at high speed for half a minute, the dough can be pulled out a more flexible and smooth film , No need for a thin film like toast dough

Japanese Salt Bread recipe

2. Take out the beaten dough, directly divide into 49g portions, roll round, cover with plastic wrap, chill and relax for about 40 minutes

Japanese Salt Bread recipe

3. Cut the butter into strips of 5 grams each. You can put a little flour in the dish to prevent sticking to your hands when holding the butter. If the dough is loose, knead it into a drop shape.

Japanese Salt Bread recipe

4. Roll out into a shape that is wider on the top and narrower as you go down. Roll out as long as possible, and the finished product will have more layers. Turn it over and arrange it, put a butter stick on the top, pinch a little bit of salt and put on it.

Japanese Salt Bread recipe

5. Roll up homeopathically, do not stretch the noodles hard, press the joints underneath, and put them in the baking tray, leaving a certain distance in the middle

Japanese Salt Bread recipe

6. Put it into the fermentation box, the temperature is 29 degrees, the humidity is 75%, and the fermentation is about 35 minutes. Preheat the air oven at 220 degrees. After preheating, put in the bread and bake at 200 degrees for 10 minutes. After 8 minutes, the baking tray can be turned around. , Make the color more uniform (the steam function should be sprayed twice after entering the furnace)

Japanese Salt Bread recipe

7. Toasted salt bread, put it on the grill to dry to hand temperature, put it in a fresh-keeping bag and keep it at room temperature. You can freeze it if you can't finish it.

Japanese Salt Bread recipe

Tips:

1. The dough should not be too wet; 2. When rolling, don’t stretch it while rolling. Although there are more layers for the time being, it will easily cause breakage and collapse; 3. Spray twice with steam after entering the oven to make the bread texture. Obvious, crispy skin. 4. If there is no salted butter, you can use unsalted butter to pinch some salt into it, but don't put too much.

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