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Salt Bread (Shiopan)
Bakery

Salt Bread (Shiopan)

3 hServes 12Nutri-Score C€€
from @littlebbanghouse7 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • bread flour (divided: 22 g for the tangzhong starter, 375 g for the dough, plus more for kneading)Grains397 g
  • water (for the tangzhong starter)Beverages60 ml
  • milk (divided: 60 ml for the tangzhong starter, 120 ml warmed to 110°F for the dough)Dairy180 ml
  • active dry yeastPantry7 g
  • sugar (divided: 10 g to feed the yeast, 40 g for the dough)Pantry50 g
  • eggDairy1 piece
  • salt (1 tsp)Spices6 g
  • unsalted butter (softened)Dairy60 g
  • salted butter (cold, cut into 12 pieces of 10 g each)Dairy120 g
  • pretzel salt (for sprinkling)Spices5 g
  • melted butter (for brushing)Dairy20 g

per serving

Nutrition

212kcal

Carbs
28 g
Proteins
5 g
Fat
9 g

step by step

Method

  1. Make the tangzhong starter

    • Mix the water, milk and flour together in a small pot until smooth.
    • Cook on medium-low heat while stirring constantly until the mixture looks like a very thick slime.
    • Pour into a bowl, cover and chill completely before using.
    Step 1

  2. Activate the yeast

    • In the bowl of a stand mixer, add the warm milk, sugar and active dry yeast.
    • Give it a good stir and let it sit for 5 minutes until the yeast bubbles.
    Step 2

  3. Make the dough

    • Add the chilled tangzhong starter and the egg, and mix until smooth.
    • Add the flour, sugar and salt and mix for 5 minutes on low speed until a dough forms.
    • Add the softened butter and mix on medium-high speed for about 10 more minutes, until the dough passes the window pane test. If it doesn't, keep kneading in the mixer.
    Step 3

  4. First proof

    • Shape the dough into a ball and place it in a greased bowl.
    • Cover and rest for 1 hour, until doubled in size.
    Step 4

  5. Portion and rest

    • Punch the dough down and portion it into 65–70 g pieces.
    • Roll each piece into a tight ball, cover and rest for 15 minutes to let the dough relax.
    Step 5

  6. Shape the rolls

    • Roll each ball into a cone shape about 6 inches long.
    • Using a rolling pin, gently roll it out while stretching and pulling, until about 14–16 inches long.
    • Place a 10 g piece of salted butter on top and roll it up into a tight croissant shape.
    Step 6

  7. Second proof

    • Grease a baking tray with baking spray and place about 6–8 rolls on it.
    • Spray with water and proof until doubled in size.
    Step 7

  8. Bake

    • Spray the rolls with more water and sprinkle with pretzel salt.
    • Bake at 400°F for 12 minutes, then lower the temperature to 375°F and continue baking for 10 more minutes.
    • Brush with melted butter and serve.
    Step 8
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