This is a very basic Japanese micro-salted soft dough, full of milk flavor, wrapped in salted butter, in the process of baking, the butter nourishes the sound, seeps down and bakes the bread into a crisp base, the internal structure is still soft and tough, a bite will make you remember, you can't refuse, very good to eat!

WHAT YOU NEED

Ingredients

High starch flour 180 grams
60 grams of low-fat flour
3 grams of yeast
15 grams of sugar
4 grams of salt
38 grams of whole egg juice
112 grams of water
25 grams of cream
15 grams of butter
50 grams of salted butter
Surface decoration: egg yolk
white sesame in moderation

How TO MADE Salted bread

Steps 1 to 4

1. Prepare all the materials.

2. Add all the ingredients except the butter to the CM-1200 stirring bucket of the cookware machine, open the 1st batch and then turn the 3rd batch.

3. After smoothing the surface of the dough, softened butter is added.

4. Continue to knead until the expansion stage, and the dough will stretch better.

Steps 5 to 8

5. Dough fermentation tank CF-3500, choose 28 degrees, set for 40 minutes, for basic fermentation to 2.5 times the size.

6. The fermented dough is removed from the exhaust, divided into about 40 g each, rolled in a circle and stirred for 15 minutes.

7. After loosening, the dough is rolled into an oval shape, folded inward on both sides to form a pointed water drop, and loosened for 10 minutes.

8. The loose dough is rolled up, flipped over, applied with a moderate amount of salted butter, and rolled from top to bottom.

Steps 9 to 12

9. The receptacle is lowered into the oven.

10. CF-3500 fermentation tank, set at 28 degrees, for final fermentation to about 1.5 times the size.

11. Scrub the surface of the fermented dough with egg juice and sprinkle a small amount of white sesame seeds.

12. Finished product

13. Finished product

Handy cooking tips

　　Due to the different water absorption of the flour, the liquid material should not be added at one time, depending on the state of the flour, increase or decrease as desired.2 The coiled butter must be rubbed thinly, not near the tip of the tip, so as not to pinch the interface tightly The temperature of the final fermentation should not be too high, otherwise the butter will melt.CF-3500 fermentation tank, the fermentation temperature is controlled at 20-50 degrees, the fermentation effect is quite good oh! 4 ⁇ Due to the melting of the butter during baking, the finished product has a hollow center and the shape is flattened is normal, do not tangle the shape is perfectThe temperature and time of baking are for reference only, please adjust according to the actual situation.