Japanese Sea Salt Roll
Japanese sea salt rolls are irresistible sweet and salty.
Step 1 . Put all the materials into the mixing bucket and neutralize the flour to 80% before adding butter.
Step 2 . After 30 minutes of fermentation and relaxation, divide into 60 grams of each small dosage.
Step 3 . As shown in the figure, first roll it into a water drop shape, and then roll it from top to bottom with a long butter block covering 6g.
Step 4 . After the roll is finished, put it into a high bicker F110S fermenter with a humidity of 80 ° C to help ferment to 1.5 times the size.
Step 5 . Pay attention to the temperature during fermentation, because it is wrapped with butter. If the temperature is higher than 28 ℃, the wrapped butter will melt.
Step 6 . Dip white sesame seeds on the bottom of the fermented bread, and sprinkle sea salt on the surface. If there is no sea salt, sprinkle some white sesame seeds.
Step 7 . The air oven mode can be used for one-time baking, with one to four layers of bread. This time, it shows two layers of baking. The temperature is 200 ° C, and the oven is preheated to 180 ° C, and baked for about 18 minutes.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
