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Salt butter bread | Haruan's recipe transcription

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Haruan

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Ingredients

Strong powder : 250g
sugar : 25g
Salt (for dough) : 3g
Dry yeast : 3g
milk : 160ml
Butter (for dough) : 30g
Butter (for putting inside) : 40g
Salt (for decoration) : Appropriate amount
Black sesame (for decoration) : Appropriate amount

Time required

60minutes

Procedure

1) Make the dough 00:21
Put strong flour, sugar, salt and dry yeast in a bowl, and add milk that has been returned to room temperature toward the dry yeast.
Put the dough together until it is no longer powdery.
2) Primary ferment the dough 01:52
Knead the dough with the palm of your hand on a table sprinkled with strong flour. Continue kneading for about 10 minutes while changing the angle.
Wrap 30g of butter in the dough and knead the dough again so that the whole is mixed. After kneading for another 10 minutes, shape it into a round shape, wrap it, and ferment it at room temperature. (As a guide, until the dough swells twice)
3) Mold the dough 04:17
Flatten the swollen dough into round pieces and cut into 8 equal parts. Spread the dough thinly with a rolling pin like a pizza, wrap 5g of butter in the dough, and roll it around. Secure the dough at the end of the roll and place it on the top plate with a cooking sheet with the end of the roll facing down.
4) Allow secondary fermentation 06:02
Sprinkle salt or black sesame on top of the molded bread.
At room temperature, the dough is secondarily fermented until it swells about 1.5 times.
5) bake in an oven 06:41
Complete by baking in an oven preheated to 210 ° C for 13 minutes.

Point

・ A recipe for making salt butter bread like a bakery at home.
・ It is delicious even if you add raisins, nuts, basil, etc. In that case, the dough is almost completed → the ingredients are roughly mixed → it is made as a primary fermentation.
・ The guideline for primary fermentation is until the dough swells twice (about an hour and a half). The time changes depending on the season, so the trick is to use the swelling of the dough as a guide. Similarly, for secondary fermentation, use the swelling of the dough as a guide.
・ Put 5g of butter in the bread. This time, 8 recipes.