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▶ Bonbanjuk◀ [60g of salt bread, 12 pieces]
300g of strong flour
100g of flour.
50g of sugar
6g of salt
Skimmed milk powder (animal) 12g
5g dry yeast
60g salt-free butter
50g of war.
200g of water
충전 120g of salt-free butter for charging (*10g)
∨ Without skimmed milk
: a milk recipe
[If you only use milk, 215 to 220g]
Or... [Milk 140-145g + water 70g]
▶How to make ◀
1 Place all ingredients except butter in a mixing bowl.
2 Mix at low speed for 1 minute.
3 When it's all mixed, add the butter.
4 Mix at low speed for another 2 minutes.
5 When the butter is soaked, mix at medium speed for 7 to 8 minutes.
6 Stretch the dough to check the film's thin enough to show your fingers through the window test, then turn it at low speed for 1 minute to stabilize the gluten and finish.
7 Transfer to a bowl and wrap. (Plaster temperature 25-27°C)
8 First fermentation Ferment at room temperature for about 90 minutes (until inflated by more than 2 times)
(Summer: about 60 minutes / Winter: about 90 minutes)
After dividing 960g, round it, cover it with vinyl and have a bench time of 20 minutes.
Make 12 10g of charging butter during 10 bench time.
11 Add the charge butter and mold it.
12 Second fermentation until it swells more than twice as much. (Summer: about 45 minutes / Winter: about 60 minutes)
Bake at 13 200°C for 12 to 14 minutes. (220°C Preheating / Based on Smag Oven)
14 Remove from oven and coat surface with melted butter.
▶ Storage method◀
Eating it on the same day is the best!
After eating it on the same day, keep the salt bread frozen in a zipper bag. You can defrost it before you eat it and cook it in the air fryer for 2 to 3 minutes. ^^
#Making salt bread #Making shio bread #salt bread #shio bread #homebaking
#SaltedButterRolls #homebaking #baking
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