No Glove Dough❗️ Popular🔥 Japanese Salt Bread｜Salt Croissant｜Sea Salt Roll
Regarding salt bread, it's the number one bestseller in offline stores. I've tried many, and when I attempted making it yesterday, hmm! It’s even better than the ones from the store!
Ingredients
Steps
Combine dough ingredients except butter in the mixing bowl
Knead until thick film forms
Add softened butter
Knead until a slightly thinner film forms
Maintain dough temperature at 24-26°C
First proof: temperature 28°C, humidity 75%, for 40 minutes
Divide into 45g pieces, approximately 8. Round and relax for 10 minutes
Flatten relaxed dough pieces
Flip over, fold downward as per arrow shown
Fold again
Facing down, no need to pinch tightly. At a 30° angle between hand and surface, roll into teardrop shape
Refrigerate relaxed teardrops for 60 minutes (in fridge!), maintain hydration
After relaxation, roll teardrops into elongated teardrop shape
View image for reference: Roll into a long isosceles triangle, width at base 7-8cm, height 50cm+, brush both yellow lines with butter (extra to recipe)
Refer to image: Place 5g salted butter or other filling
Roll naturally, neither loose nor tight!
Side view of rolled dough: not too tight, no pinching. (Sprinkle sesame seeds or press down bottom edges, tuck tail underneath before second proof at 30°C, 75% humidity, 40-50 minutes until doubled)
Spray salt rolls generously with water, garnish with sesame seeds or sea salt. Increase fat for crispy bottom since sausage rolls don't contain oil inside.
Pre-heat oven: top heat 190°C, bottom heat 200°C for 6 minutes; increase to top 200°C, bottom 210°C with fan on for another 6 minutes, total baking time 12 minutes. Let cool slightly before serving.
Crispy sesame base
Unique filling 8 finished rolls disappeared instantly, I ate three!!!