Making Soft Salt Bread
It's a soft and chewy salt bread.
6 serving
Within 999 minutes
태태베이커
Ingredients
  • Flour
    300g
  • Flour
    90g
  • skimmed milk powder
    15g
  • Sugar
    30g
  • Butter
    40g
  • Salt
    8g
  • East
    6g
  • Water
    200g
  • Milk
    70g
  • Butter
    13g
Cooking Steps
STEP 1/12
Measure liquids (water + milk) and melt them with semi-dry yeast. Cut 10g of saline butter and refrigerate. Put all the ingredients except butter in the kneader and knead them at low speed, and knead them for another 2-3 minutes at high speed when they are lumped together.
STEP 2/12
Add 1/2 butter and knead until all butter is absorbed, then add the remaining butter and knead.
STEP 3/12
When the dough is smooth, check gluten and first fermentation for 60 minutes (until volume is tripled)
STEP 4/12
Divide 80g each and circle it for 15 minutes.
STEP 5/12
After forming it into a tadpole shape, it is molded one by one.
STEP 6/12
Please push it out.
STEP 7/12
Add butter
STEP 8/12
Roll it from the top.
STEP 9/12
a rolling roll.
STEP 10/12
Panning with the last end facing the floor.
STEP 11/12
2nd fermentation 60 minutes. (Until volume doubles)
STEP 12/12
Bake for 12 minutes at 200 degrees.
As soon as you take it out of the oven, apply melted butter or milk to the top when it is hot, so you can eat it gently without sticking to the outer shell even if the bread cools.
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