Butter and salt bread

Prepare the ingredients.

Pour all the bread ingredients except the butter into a food processor and mix into a dough. Then add the softened butter and continue kneading until a slightly thin film forms (no need for a glutinous membrane).

Put the dough into a bowl to ferment until it doubles in size. If you poke it and it doesn't spring back, it means the fermentation is done.

Divide the dough into 45g pieces, roll them into balls, and let rest for 10 minutes.

Then roll it into a teardrop shape and refrigerate to rest for 60 minutes.

Roll the water droplet dough into a triangle about 7-8 cm wide at the base and approximately 50 cm long, and wrap 8g of butter sticks into the base.

Spread a little melted butter on both sides, then roll it up. After rolling, press the tail underneath and place it in the baking tray.

After sprinkling water on top, continue fermenting at room temperature for 30 minutes.

Sprinkle a little sea salt before putting it in the oven. Preheat the oven to 190°C and bake on the middle-lower rack for 9 minutes, then turn on the fan and bake for about 3 more minutes.