Shio Bang, the crispy recipe has arrived.🥐

Ingredients

200 grams of bread flour

50 grams of cake flour

15 grams of sugar

4 grams of sweet yeast

10 grams of milk powder

145 grams of cold water

25 grams of fresh milk

5 grams of salt

15 grams of fresh, fresh butter

Butter for 13 grams each

How to do

- Put the dry stuff, gradually put the liquid in the jar, beat it to get about 70% film, add fresh butter to it, beat it until the donion is flexible, become 100% thin film.

- Take a 30-minute break.

- Cut 65 grams of dots into round cubes, rest for another 15 minutes.

- Reeddo is a flat sheet, roll the doe from the top down and make it a carrot, rest for another 20 minutes.

-Rolled doma. Start from the header straight. Lift the bottom end and roll it down to the end. Place a butter cube on top. Pull the top do down, cover the butter and cover the butter slightly on the side. Then roll it down to the end (not too tight or loose) and put it on a baking tray.

-Last round do break until double up. Then spray water on the do. Sprinkle salt. Bake.

* Warm Oven Top Bottom Turn on 220 Degrees Fan with Lava Stone Tray for at least 30 minutes. After baking, pour hot water into the rock to create steam in the oven. Bake for 10 minutes. Then reduce the fire to 180 Degrees and continue baking until the color is beautiful.

* Burner case without fan or without stone. Bake the fire on the bottom 190 degrees for about 15 minutes or until the color is beautiful.

* * Each house stove is not the same. You have to adjust the baking according to your own stove.

# Shio bang # Salt bread # shiopan # Bread # bread