Japanese-style sea salt roll

Put all the ingredients into the mixing bucket and knead the dough until it is 80% done, then add the butter.

After fermenting and resting for a few minutes, divide it into small pieces of 60 grams each.

As shown in the picture, first roll it into a teardrop shape, then roll it lengthwise from top to bottom to wrap a 6-gram piece of butter.

After rolling it up, place it in a HighBac F110S fermentation box at 28 degrees with 80% humidity to help ferment until it is 1.5 times its original size.

Pay attention to the temperature during fermentation, because it contains wrapped butter. If the temperature exceeds 28 degrees, the wrapped butter will melt.

Dip the bottom of the fermented bread in white sesame seeds, sprinkle sea salt on top, and if you don't have sea salt, you can also sprinkle an appropriate amount of white sesame seeds.

Using the wind oven mode allows you to bake one to four layers of bread at a time. This demonstration shows two layers being baked. Preheat at 200 degrees, then reduce to 180 degrees after putting it in the oven, and bake for about 18 minutes.