Japanese-style sea salt buns

Name: Japanese-style sea salt buns
Yield: 4 servings
Cuisine: Baking
Ingredients: 500g bread flour; 140g Butter; 270g Purified water; 30g Milk; 6g Yeast powder; 40g Sugar; 10g Salt; a little Sea salt

Japanese-style sea salt buns made with bread flour, butter and purified water, baked until golden and fragrant. Easy to follow with simple step-by-step instructions.

0 minNewMedium Baking Roast Savory & Fragrant

Instructions

1
Weigh 500 grams of high-gluten flour, 40 grams of sugar, 10 grams of salt, and 6 grams of yeast powder.
2
Mix the solid ingredients evenly, pour in 30 grams of milk, and stir until it is absorbed by the flour.
3
Pour the clean water in 2-3 batches, stirring until it is fully absorbed by the flour.
4
50 grams of softened butter, knead into the dough.
5
Knead the dough for 10 minutes.
6
Place in a basin, cover with a slightly damp cloth, and let it ferment for the first time in a warm space: 90 minutes.
7
When the dough has roughly doubled in volume, take it out.
8
Divide into 18 small portions and let stand for 15 minutes.
9
Next, roll the small dough into a cone shape.
10
Flatten.
11
Roll it into a long tongue shape.
12
Roll in 5 grams of butter.
13
Roll slowly and patiently.
14
Roll it into this shape.
15
After shaping, cover with a slightly damp cloth and carry out the second fermentation: 60 minutes.
16
After the second fermentation, brush with water and sprinkle with coarse sea salt. At the same time, preheat the oven to 180 degrees (5 minutes).
17
Pour 50 grams of water into an empty baking tray or heat-resistant dish, place the tray with the dough inside, and bake at 180 degrees for 25 minutes. Then increase to 230 degrees and bake for 3 minutes to brown.
18
After the bread is baked, take it out and let it cool naturally.