Japanese salt bread
By VicentaLakin
A simple, salty, soft bread. Don't miss it. Just do it。
Recipe Recommendations
- high-gluten flour 500G
- sugar 25g
- salt 10g
- milk powder 20g
- milk
- yeast 5g
- butter 15g
- salted butter appropriate amount
- whole egg liquid appropriate amount
- sea salt appropriate amount
- black sesame appropriate amount
- salty fragrance
- roast
- several hours
- ordinary
Steps for Japanese salt bread
1
In addition to butter, the pasta material is placed in a bakery for 10 minutes, which is smoother, followed by a stop button, softened butter, restarting the noodle programme, until it is completed. My bread's a 30-minute procedure. It's been rubbed for 40 minutes
2
Scratch
3
Fermentation is twice as large. (The bread machine is fermented for one hour, this time the salt is larger, with 1.5 hours.)
4
it is divided into 15 equals, each of which is about 60 g, and is dipped into water and covered with flavour laxity for 15 minutes。
5
It's like a film。
6
At the top, there's salt butter. (In the case of salt-free butter, a small amount of salt may be spilled on the butter. Butter is free and can be put in more if you like. If the butter is too much, it'll come out when it's roasted, and the bottom's even cravier
7
Roll it up and down。
8
Emission on the grill。
9
It ferments in warm places up to 1.5-2 times the size. (40 minutes-1 hour). I put the oven in which the bowl is fermented and the water is changed
10
The surface is painted with egg fluid, a little sea salt, and sesame。
11
Put it in a pre-heated oven and bake it at 350 Fahrenheit (180°C) for 20 minutes. I'll bake them together. I'll do it halfway
12
Out of the oven。
13
It's cold on the grill。
14
Like this light color。
15
It's very salty and soft。