Japanese salt bread-You Are Foodie

By Gail
100

Japanese salt bread

Main Ingredients

Auxiliary Ingredients

Wrap in butter appropriate amount

The butter I use is lohe organic butter. It smells delicious

Step 1 . 50 water, 10 powder. Heat to 65 degrees away from the fire. Transfer to a heat-resistant container, cover the surface with fresh-keeping film, and put it into the refrigerator for more than one hour after cooling.

Step 2 . Put other materials except butter into the mixing bucket of the chef's machine, including the soup. Stir out the thick film, heat the butter, knead until the dough is smooth, cover the surface with fresh-keeping film, and put it into the refrigerator for refrigeration overnight.

Step 3 . The dough taken out of the refrigerator has been fermented and divided by exhaust.

Step 4 . Divide the dough into 8 parts, exhaust and knead into small dough, cover with fresh-keeping film and relax for 10 minutes, knead the dough into water droplets, and cover with fresh-keeping film and relax for 15 minutes.

Step 5 . Press the dough flat, roll it into a long triangle, and turn it upside down! There are two ways to add butter, smear or put a small piece.

Step 6 . After putting the butter, roll it up.

Step 7 . Ferment the rolled bread twice. Ferment to 2 times, spray water on the surface and sprinkle sea salt.

Step 8 . Bake in the oven at 180 degrees for 15 minutes, and the specific temperature should be adjusted according to your oven temper.

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