Japanese sea salt rolls
By VicentaLakin
Japanese sea salt rolls, unresistible sweet salt。
Recipe Recommendations
- high-gluten flour
- low-gluten flour
- trehalose 30 grams
- fresh yeast 20 grams
- ice water 500 grams
- yogurt 330 grams
- butter 36 grams
- Lao Mian 200 grams
- soup seed 80 grams
- salty butter 6 grams
- salty and sweet
- baking
- several hours
- simple
Steps for Japanese sea salt rolls
1
All materials are placed in and in the face of the barrel up to 80% of the butter。
2
After 30 minutes of fermentation, it is split into 60 grams of each of the little agents。
3
As shown in the figure, it will be lumped into droplets and then rolled up from the top to the bottom with six grams of butter。
4
AFTER THE ROLLS WERE COMPLETED, THEY WERE PLACED IN HIGH-LEVEL FERMENTATION BOXES WITH A 28-DEGREE HUMIDITY OF 80 DEGREES, UP TO A FACTOR OF 1.5。
5
When fermenting, beware of temperature, as it contains butter, which is above 28 degrees, and which melts。
6
The fermented bread is covered with white sesame on its base, with sea salt on its face and, without sea salt, with an appropriate amount of white sesame。
7
The stove model is used to produce a one-to-four layer package, this time showing two layers of bakery. The temperature is 200 degrees preheating the furnace and turns 180 degrees, and baking for about 18 minutes。