Shio Pan (Shio Pan)

This is the Shio Pan recipe, or Japanese salt bread that is popular to bake until crispy outside, soft in, fragrant, butter and soft salt. 🧂🥐

🧈 Ingredients (for 6 pcs)

• Bread flour - 250 grams

• Dry yeast (Instant yeast) - 4 grams

• Sugar - 10 grams

• Salt - 4 g

• Water - 160 ml (room temperature or slightly warm)

• Fresh butter (soft) - 20 g

• Melted butter (for applying / injecting before baking) - about 20 grams

• Flaked Sea Salt (for sprinkles) - nominal

🍞 How to do

1.Mix and knead flour

1.Mix flour, sugar and yeast together in a mixing bath.

2. Add half the water first and then fill it up. Massage enough.

3. Add salt along (Do not add with yeast in the first place because it will kill yeast)

4. When the dough starts to smooth, add soft butter to it. Continue massage until the dough is smooth and flexible. (Tested with windowpane test)

2. First fermentation

• Stay the dough in the tub, cover with plastic or damp cloth.

• Ferment for about 1 hour or until doubling of flour

3. Divided and Molded (Shaping)

1.Divide the dough into 6 cubes (~ 70-80 grams each).

2. Keep round. Rest for 10 minutes.

3. Then iron it into an oval shape and roll it from the long side into a stick.

4. Lay on a baking tray, a cardboard pad.

4. 2nd fermentation (Second proof)

• Rest the dough for another 40-50 minutes, or nearly double the fluffiness.

5. Baking

1. Before baking, apply the dough face with melted butter all over.

2. Sprinkle a little scaly sea salt (don't overload)

3. Bake at 200 ° C (upper-lower light) for 13-15 minutes or until golden yellow.

4. When leaving the stove, apply another layer of melted butter to smell it.

💡. Trick.

• Use large flakes of sea salt to make it a little salty and crunchy.

• If you like the aroma more, mix butter with a little condensed milk before applying the face.

• Bake with a vapor oven or place a hot water cup in the stove to keep the bread soft and dry.

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