Japanese milk salt bread-You Are Foodie

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By Poppy
23

Japanese milk salt bread

A simple, salty, fragrant, soft and delicious bread. If you like salty bread, don't miss it. Make it quickly.

Step 1 . For dough materials, except butter, put other materials into the bread machine to knead for 10 minutes to form a smooth dough, then press the stop key, put in softened butter, restart the dough program, and knead until it is finished. (my bread was kneaded for 40 minutes in 30 minutes.)

Step 2 . Knead out a large film. (the dough is kneaded into a film, and the bread made is soft and brushed. It is still very soft after two or three days.)

Step 3 . Ferment to 2 times larger. (it's fermented in the toaster. It usually takes 1 hour. This time, the salt is relatively large, and it takes 1.5 hours.)

Step 4 . Divide into 15 equal parts, each of which is about 60g, knead into drops, cover with fresh-keeping film and relax for 15 minutes.

Step 5 . Roll into thin sheets as shown in the figure.

Step 6 . Top with a small strip of salted butter. (if it is salt free butter, you can sprinkle a little salt on the butter. You can leave the butter or put more butter as you like. If you put more butter, it will flow out when baking, and the bottom will be crisper.)

Step 7 . Roll it up from top to bottom.

Step 8 . Put it on the baking pan.

Step 9 . Put it in a warm place to ferment until it is 1.5-2 times larger. (40 minutes -1 hour. I put the oven in which I put a bowl of boiling water for fermentation, and change the water halfway.)

Step 10 . Brush the surface with egg liquid, grind a little sea salt, and put sesame seeds on it.

Step 11 . Put it into the preheated oven and bake it at 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes. (I bake two plates together and exchange them halfway.)

Step 12 . Come out.

Step 13 . Put it on the grill to cool off.

Step 14 . I like this light color.

Step 15 . It's very salty and soft.

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