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Japanese Shio Pan (Sea Salt Butter Rolls) ❤️ A Recipe I Bake Again and Again
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爱做面包的太阳花
爱做面包的太阳花
Apr 7, 2021
中文
BunsLevainOld Dough

Japanese Shio Pan (Sea Salt Butter Rolls) ❤️ A Recipe I Bake Again and Again

日式盐可颂，海盐面包❤️一款反复做的面包

This bread is so delicious and fragrant. It has a crisp crust and a soft, feathery crumb inside that you can peel apart layer by layer. The bottom is extra crispy because a stick of butter is rolled inside during shaping. As it bakes, the butter melts down to the base and fries the bottom into a savory, crispy crust. Every bite is full of rich buttery aroma. Even though it is not a croissant, it smells and tastes very much like one, and it is lower in fat and healthier too.

I followed a recipe I found online for the method, and I made the old dough portion myself using my sourdough starter. #BreadLover

The recipe is in Photos 8 and 9, sourced from the internet.

#BreadLover

💡 Baker's Q&A & Troubleshooting (3)

Distilled from Author's Notes
Q:Unsalted cream? That means butter, right?
A:I looked back and saw that was in the screenshot, I thought it was in my own ingredient list. I cannot edit the screenshot now, and a lot of recipes I used to read wrote it that way. Yes, it is unsalted butter. In recipes that use Taiwanese terminology, butter is called 'cream' and what we call whipping cream is called 'light cream'. I know it is a bit confusing, hope that makes sense. In short, it is definitely butter.
Q:What oven do you have at home? Would love a recommendation!
A:Mine is a built-in Bosch oven that came with the house. It is just a standard home oven without any extra features. I really wish my oven had a built-in steam function!
Q:Pro baker, how do you get the crispy butter bottom so wide? Mine only has a tiny strip.
A:Not a pro at all! I cut the butter piece wider when rolling it up. I will take a photo next time I make them.

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Curated reader Q&As and troubleshooting notes are listed above.

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