해먹으리(Hemogry) - Shio pan (salted bread) makes a comeback as pandemic baking trend | Comfort Cooking
STFood Online Editor Hedy Khoo shares a recipe for shio pan: https://str.sg/3oz4
Shio pan (salted bread in Japanese) is making a comeback as a pandemic baking trend. The salty buttery bread is said to have originated from Pain Maison, a bakery in Japan's Ehime Prefecture in late 2014.
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Shio pan (salted bread) makes a comeback as pandemic baking trend | Comfort Cooking
The Straits Times
Recipe organized by AI
Cooking Time 120Min
🥕 Ingredients
Unsalted Butter25grams
Milk45grams
Water90grams
Instant Dry Yeast4grams
Sugar20grams
Fine Salt4grams
Bread Flour110grams
All-Purpose Flour110grams
Melted Unsalted Butter25grams
Water1teaspoon (if needed)
Olive Oil1teaspoon
Bread Flourfor dusting
Unsalted Butter6grams per piece (48 grams total for 8 pieces)
Sea Salt Flakespinch per piece
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✍️ Notes
Notes are saved automatically
🍳 Steps
1. Prepare Ingredients and Dough
Melt 25 grams of unsalted butter in the microwave for 20 seconds (or 45 seconds if using frozen butter).
Unsalted Butter 25grams
Add 45 grams of milk to 90 grams of water and heat in the microwave for 20 seconds.
Milk 45grams
Water 90grams
Pour the milk and water mixture into a large mixing bowl.
Add 4 grams of instant dry yeast, 20 grams of sugar, and 4 grams of fine salt to the bowl.
Sugar 20grams
Fine Salt 4grams
Instant Dry Yeast 4grams
Add the melted butter, 110 grams of bread flour, and 110 grams of all-purpose flour to the bowl.
Bread Flour 110grams
Melted Unsalted Butter 25grams
All-Purpose Flour 110grams
Mix all ingredients using a spatula in a clockwise motion. If the mixture is too dry, add one teaspoon of water.
Water 1teaspoon (if needed)
Continue stirring until the dough forms. Check readiness by pinching a little dough; it should be slightly stretchy.
Pour one teaspoon of olive oil over the dough and use the spatula to coat the surface lightly.
Olive Oil 1teaspoon
Cover the mixing bowl with cling wrap and allow the dough to proof for 15 minutes.
2. First Folding and Proofing
Remove the cling wrap, take the dough out, and gently pull the sides towards the bottom, pressing edges into the center.
Rotate the dough 90 degrees, stretch, and fold again to form a ball shape. Place back into the bowl.
Proof the dough for another 15 minutes.
3. Second Folding and Proofing
Take the dough out from the bowl and repeat the folding process.
Place the dough back into the bowl and proof for another 15 minutes.
4. Shaping the Dough
Test if the dough is ready by inserting a wet finger into the middle; if the indentation remains, it's ready.
Dust a clean surface and rolling pin with a little bread flour.
Bread Flour for dusting
Transfer the dough onto the clean surface, gently press down with the rolling pin, turn it over, and press again.
Roll the dough into a circular shape with a diameter of about 25 cm.
Use a bench knife to cut the dough into eight triangle-shaped slices.
Place a piece of dough with the shortest length nearest to you, roll out with a rolling pin to about 10 cm wide at the bottom.
Stretch and roll the dough to a length of 27 cm, place 6 grams of butter at the bottom, fold over to cover, and seal by pressing around the butter.
Unsalted Butter 6grams per piece (48 grams total for 8 pieces)
Roll up the dough from the bottom towards the top, stretch the last 5 cm of the top edge to wrap towards the bottom, and press to seal. Repeat for all pieces.
5. Final Proofing
Lightly spray water over the dough and cover the tray with cling wrap.
Pour hot water into a heat-proof dish and place it on the lowest rack of the oven. Heat the oven at 180°C for 30 seconds, then switch it off (target heat around 38°C).
Place the tray of dough on the upper rack of the oven, close the door, and proof for 20 to 25 minutes.
Remove the dough from the oven and allow it to continue proofing for another 15 minutes.
6. Baking
Preheat the oven to 230°C while the dough finishes proofing.
Once proofed, lightly spray the dough with water and sprinkle each piece with a pinch of sea salt flakes.