Imported from YouTube
Ultra-Crispy Shio Pan (Japanese Salt Bread)
Japanese salt rolls with a fluffy, pillowy interior and a deeply crisp, buttery bottom. A tangzhong helps the enriched dough retain moisture, while a chilled butter block inside each roll melts during baking.
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Ingredients
- 120 g Unsalted butter (For the butter blocks; divide into 8 pieces, about 15 g each, and freeze until firm.)
- 32 g Bread flour (For the tangzhong.)
- Water (Amount not legible in the source; for the tangzhong.)
- 240 g Bread flour (For the dough.)
- 75 g Cake flour (For the dough.)
- 20 g Nonfat dry milk powder (The OCR also appears to show a later 0 g entry; its role is unclear.)
- 5 g Instant dry yeast
- 15 g Cake flour (Added after the initial dough mixing.)
- 20 g Sugar
- 6 g Kosher salt
- 30 g Unsalted butter (Chilled; added to the dough.)
- 5 g Rice flour (Use during shaping; precise application is not clear in the source.)
- 25 g Butter (The source lists this near final proofing and baking; its precise use is not stated.)
Steps
- 1
Cut about 120 g of unsalted butter into 8 chunky pieces, approximately 15 g each. The on-screen text gives each piece as about 1½ × ¾ × ¾ inches.
- 2
Place the butter pieces in the freezer to firm up before wrapping them in the dough. The source gives no freezing duration.
- 3
Make the tangzhong by combining 32 g bread flour with water; the water quantity is not legible in the source.
- 4
Microwave the tangzhong mixture at full power in 30-second increments, about 1 minute total. Cool it before adding it to the dough; the source does not specify the cooling duration.
- 5
Combine the 240 g bread flour, 75 g cake flour, 20 g nonfat dry milk powder, and 5 g instant dry yeast with the cooled tangzhong. Mix for about 3 minutes.
- 6
Add 15 g cake flour, 20 g sugar, and 6 g kosher salt. Mix for about 2 minutes.
- 7
Add 30 g chilled unsalted butter and mix it into the dough. The source does not provide a mixing duration for this addition.
- 8
Bulk-proof the dough. The transcript notes that this develops gluten, but the proofing time and specific endpoint are not stated.
- 9
Divide the dough into 8 portions of about 80 g each.
- 10
Shape each portion into a roll, wrapping one chilled butter block inside each. The source describes dividing and shaping the rolls but does not provide fully legible shaping instructions.
- 11
Final-proof the rolls at 70–80°F for about 45 minutes.
- 12
Bake the rolls. The on-screen text shows 400°F and 350°F, but the sampled frames do not establish the oven mode or timing for each temperature.
- 13
Serve and enjoy.
Notes
The transcript explains that the frozen butter blocks help them release cleanly from the tray, hold their shape during wrapping, and keep proofing temperature cooler. The sampled source does not provide a legible water amount for the tangzhong, a bulk-proof duration, complete shaping directions, or clear timing/mode details for the two displayed baking temperatures. It also shows a 0 g nonfat dry milk powder line and 25 g butter near baking, but does not make their exact roles clear.
Nutrition per serving
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