해먹으리(Hemogry) - Korean Salt Bread (Shio Pan / Sogeumppang)

Yeast4g

Plain Milk85g

Bread Flour250g

Sugar25g

Salt4g

Water90g

Whipping Cream10g

Softened Unsalted Butter20g

Unsalted Butter72g

Pearl Saltappropriate amount

Melted Butterappropriate amount

✍️ Notes

Notes are saved automatically

1. Making the Dough

2. Shaping the Bread

3. Baking and Finishing

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

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Korean Salt Bread (Shio Pan / Sogeumppang)

Korean Salt Bread (Shio Pan / Sogeumppang)

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Making the Dough

In a large bowl or a stand mixer bowl, combine bread flour, sugar, salt, and yeast. Mix them together briefly.

In a separate container, combine milk, whipping cream, and water. Stir to mix.

Gradually pour the wet mixture into the dry ingredients while the mixer is on low speed. Mix until a rough dough forms.

Add the softened unsalted butter to the dough and continue to knead until the dough is smooth and elastic.

Form the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rest for 1 hour until doubled in size.

2. Shaping the Bread

While the dough is resting, cut the unsalted butter for the filling into 6 sticks, each weighing 12 grams. Chill them in the refrigerator.

After 1 hour, take the proofed dough out, knead it lightly to release air, and divide it into 6 equal pieces, about 80g each.

Roll each piece of dough into a smooth ball. Place them on a tray, cover with a cloth, and let rest for 15 minutes.

Shape the rested dough balls into a teardrop shape first.

Roll out each teardrop-shaped dough into a long, thin triangle, about 16 inches long.

Place a chilled butter stick at the wide end of the dough and roll it up tightly towards the pointed end, like a croissant.

Place the shaped rolls on a baking sheet. Cover them and let them rest for a final 1 hour.

3. Baking and Finishing

After the final rest, spray the rolls lightly with water and sprinkle pearl salt on top.

Place the baking sheet in a preheated oven. Spray water into the oven 2-3 times before closing the door. Bake at 200°C (392°F) for 12 minutes.

Once baked, remove the bread from the oven and immediately brush the tops with melted butter for a glossy finish.

✍️ Notes

✍️ Notes

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