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Oyatsu Lab. [Snack Lab]

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Ingredients

(A) Strong flour : 250g
(A) Dry yeast : 3g
(A) Granulated sugar : 25g
(A) salt : 3g
牛乳 : 180g
無塩バター : 10g
バター : 56g
salt (for dough) : 適量
サラダ油 : 適量
塩(トッピング用) : 適量

Time required

130minutes

Procedure

1) make the dough 00:44
Put (A) in a bowl and mix.
Add milk and mix until smooth.
Place in a blender, add unsalted butter and mix.
put in a bowl.
2) ferment 02:04
Round 1.
Cover with a wet cloth.
Ferment for 50 minutes at 35 degrees in the oven range.
3) mold 02:31
Take out 2 and roll it out with a rolling pin.
Cut into 8 equal pieces.
Roll out to 28cm with a rolling pin.
Put 7g of butter on top and sprinkle with salt (for dough).
Roll from the front.
Do the same for the rest to make a total of 8.
Arrange on the baking sheet.
4) 発酵させる 04:47
3に濡れ布巾を被せる。
オーブンレンジで35度50分発酵させる。
5) 焼く 05:02
4の表面にサラダ油を塗って塩(トッピング用)を振る。
200度に予熱したオーブンで11分焼いて完成。

Point

・It is the amount of 8 pieces of salted butter bread with a length of 17 cm.
・You can use hand kneading or a home bakery to make the dough.
・Soften the unsalted butter at room temperature.
・Knead the dough until it becomes glossy and stretches thinly.
・During step 3, cover the dough that will not be used immediately with a wet cloth so that it does not dry out.
・If you like, you can change the salt to curry salt.