Salted Butter Rolls (Shiopan)
Ingredients (To make about 18 rolls)
Strong flour (80%) 480g
Semi strong flour (20%) 120g
Sugar (6.5%) 39g
Instant Dry Yeast (1%) 6g
Salt (1.8%) 11g
Unsalted butter (4%) 24g
Water (64%) 384g
Unsalted butter blocks 180g (10g x 18pieces)
Total weight: 1064g
The Product used:
PF102W
Before preparing the dough, be sure to start preheating PF102W at 35℃.
If you are not sure how to use PF102W, please check our YouTube video first.
1. Combine the dough ingredients and knead until the dough comes together.
2. Place the bowl into the PF102W and proof it at 35℃ for 50-60 minutes.
3. Divide the dough into 18 pieces. (about 60g per piece)
Cover the dough with a wet cloth and rest it for 15 minutes. (Bench rest time)
4. Cut the butter into 10g and prepare the 18 butter blocks.
5. Roll out each dough lengthwise into 15cm long like a tear drop shape.
Place the butter block on the wide edge of the dough.
Make sure to cover the butter with the dough completely.
6. Make the shape by rolling out the dough towards you with your hand.
Gently close the seams.
7. Place the shaped dough into PF102W and proof it at 35℃ for 50 minutes.
8. Brush with an egg wash and sprinkle with rock salt on the top of the dough.
9. Bake in the preheated oven at 150℃ for 15minutes.
*The baking time and temperature differs depending on the type of the oven.
10. Serve and enjoy with your favorite!
