I’m here with “Shio Pan” which is a Japanese salted butter roll. To be honest, I’m not a fan of making bread because you need a lot of patience to make bread 😅 (I’d rather go to a nice local bakery to get some bread lol) But I couldn’t resist making this Japanese butter roll because it tastes sooooo good and it’s almost impossible to get this bread in Canada) Salty, buttery and milky.. How can you say no, right? 😆 I hope you enjoy the video and let me know how it is if you have a chance to make this recipe 🥰 Ingredients Bread flour 225g Cake flour 75g Sugar 30g Salt 4g Dry yeast 3g Milk 210g Unsalted butter 30g (Room temperature) Around 90g per each roll Cold salted butter for filling Water & Coarse salt Bake at 375f for about 12 to 15 min (Baking time can be different depends on your oven and the size of bun) 저는 사실 빵 만들기를 좋아하질 않아요. (급고백입니닼ㅋ 제 채널을 보시면 아시겠지만, 빵 영상 레시피는 거의 없어요 푸힛) 그 이유는 빵 반죽 부푼는 거 기다리는 것 만큼 힘든 일이 없더라구요😂 빵 만들기는 인내심을 요하는 일ㅠㅠㅠ 그냥 동네 빵집 가서 사먹는게 훠얼씬 행복하다고 믿는 사람입니다. 근데 이번 이 소금빵은 만들 수 밖에 없었어요. 왜냐하면 제가 사는 캐나다 어느 빵집에서도 팔 질 않거든요. 흑흑. 고소하고 짭쪼름한 이 소금빵이 너무 먹고 싶어지더라는😞 아무튼 혹시 저처럼 소금빵이 드시고 싶은 분은 꼭 한번 만들어보시는 걸 추천합니다. 만들게 되시면 어땠는지 저한테 알려주세용! 🙋🏻‍♀️ 재료 강력분 225g 박력분 75g 설탕 30g 소금 4g 드라이 이스트 3g 우유 210g 무염버터 30g (실온상태) 빵 하나당 약 90그램 정도로 나눠줬어요 반죽 안에 넣을 차가운 가염버터를 잘라서 준비해주세요. 크기는 원하시는 대로 자르시면 된답니다 굽기 전에 물칠해주시고 그 위에 굵은 소금을 뿌려주세요 190도에서 약 12-15분간 구워주세요 (오븐 사양과 빵 크기에 따라 굽는 시간이 달라질 수 있으니 유의하세요!) Instagram 인스타그램 🍰 https://instagram.com/sundaybakingchannel Subscribe 구독 🙆‍♀️ https://bit.ly/2HJPNYe Email 이메일🦊 sundaybakingchannel@gmail.com Music 음악출처🎹 https://www.epidemicsound.com/referral/m9neqf/

Famous Japanese Salted Butter Roll (Shio Pan)

Sunday Baking

Recipe organized by AI

Cooking Time 165Min

Famous Japanese Salted Butter Roll (Shio Pan)

Famous Japanese Salted Butter Roll (Shio Pan)

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Making the Dough

In a bowl, combine warm milk (40-45°C) and dry yeast. Stir until the yeast dissolves completely.

In a separate large bowl, combine bread flour, cake flour, sugar, and salt. Mix well.

Pour the yeast mixture into the dry ingredients. Mix with a spatula, then knead by hand in the bowl until a rough dough forms.

Transfer the dough to a work surface and knead until the surface becomes smooth.

Add the room temperature unsalted butter to the dough and knead until it's fully incorporated and the dough is smooth and elastic.

2. Proofing and Shaping

Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour until doubled in size.

After the first rise, punch down the dough to release air. Transfer to a work surface and divide into 6 equal pieces (approx. 90g each).

Roll each piece into a smooth ball, cover with a cloth, and let rest for 15 minutes.

After resting, roll each dough ball into a long, thin log.

Cut cold salted butter into small sticks for the filling.

Take a dough log and use a rolling pin to roll it out into a long, thin, pizza-slice shape.

Place a butter stick on the wide end of the dough, fold the dough over it, pinch to seal, and roll up tightly into a crescent shape.

3. Final Rise and Baking

Place shaped rolls on a parchment-lined baking sheet. Cover and let rise for 45 minutes, or until 1.5 times the size.

Preheat the oven to 375°F (190°C). Spray the risen rolls with water and sprinkle coarse salt on top.

Bake for 12-15 minutes, or until golden brown.

Let the salted butter rolls cool on a wire rack before serving. Enjoy!

✍️ Notes

✍️ Notes

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