Salt Bread

Tangzhong needs to be prepared in advance: Mix 15g high-gluten flour and 75g water in a small pot, heat with low heat and stir until thickened. Cover with plastic wrap and let cool, then refrigerate overnight. If in a hurry, you can use it once it's cooled. Note that tangzhong will lose some weight during cooking, so the final amount should be around 80g.

Put all the dough ingredients except butter into the mixing bowl of a stand mixer.

Mix until smooth, then add butter and continue mixing until the dough achieves full development, where it can stretch into a thin film.

Perform the initial fermentation until the dough is 2.5 times its original size (about 1 hour at 28°C for me).

After fermentation, divide the dough evenly into 10 portions.

Roll each portion into a ball, then cover with plastic wrap and let rest for 15 minutes.

During the resting time, divide the salted butter for folding into 10 small pieces, each weighing 3g.

Shape the rested dough balls into teardrop shapes, then cover with plastic wrap and let rest for another 5 minutes.

Take one teardrop-shaped dough and roll it out starting from the middle upwards.

Use your right hand to stretch the bottom while rolling the top with your left hand downwards into a long triangle. The length should be around 25cm, with the widest part around 6cm.

This step is optional: If you prefer more defined roll marks on the finished bread, brush melted butter on both sides of the rolled triangle (except for the tip where the seam will be, as it won't seal correctly if buttered).

Place a small piece of salted butter at the wide end of the triangle.

Spread the butter evenly, avoiding the bottom tip.

Roll the triangle from the wide end to the tip, sealing the seam at the bottom.

Place the rolls on a baking tray and repeat with the remaining pieces.

Let the rolls proof until they double in size. I used my oven's proofing function at 32°C with a cup of hot water, which took about 45 minutes. Once proofed, evenly brush egg wash over the rolls, sprinkle sea salt flakes, and bake in a preheated oven at 180°C for 15 minutes.

Immediately remove the baked rolls from the tray and transfer to a cooling rack.

Seal the rolls once they are still warm.

Store at room temperature if eating the next day. For leftovers, freeze and thaw before serving.

The sea salt I used is shown here.