Let's make buttery, salty, and addictive salt butter rolls. The crust is crispy but not chewy, and the inside of the bread is very soft and moist! We will tell you all the secrets to making bakery-quality butter rolls with home baking! [Hand kneading] [Machine kneading] I will show you each with detailed explanations. Add all dry ingredients. The point of butter roll is the combination of bread flour and cake flour. (cake flour helps the crispness of the crust.) A recipe that uses 25% cake flour compared to strong flour I tested up to a 5:5 ratio, and the freshly baked bread becomes crisper when the proportion of cake flour increases, but after a while, the crust becomes very tough, and the bread comes out with a small volume. The golden ratio I found is 8:2 when baked, so it doesn't get hard over time. The second point is that skim milk powder is used instead of milk! When baking butter rolls in a bakery, they often make them with skim milk powder. Using skim milk powder includes strengthening the gluten structure, increasing flavor and aroma, and providing better bake color. Milk is an easy-to-find ingredient at home, so I tested it with milk as well. The chewy texture is reduced when it is with milk, and the taste and aroma change slightly. Be sure to prepare to skim milk powder to make a perfect Japanese-style butter roll. ๐ It was a cold day, so I prepared warm water. [Summer: cold water], [Winter: room temperature or warm]. You can control the dough temperature with liquid ingredients, adjusting it according to the room temperature. When it comes together with a fork, make it into a lump with your hands. When the flour is no longer visible and lumps, transfer to a workbench. Now repeat the kneading and folding. In between, scrape the dough with a scraper and repeat the kneading. The rough dough gradually becomes smooth and clumps together. Once it clumps together, throw it on a workbench and repeat the fold. The stage of gluten development I'm getting stronger without gluten. Knead for about 5 minutes and spread soft butter. Hard butter can be melted in the microwave and used. Cover the butter with the dough. Knead the dough again and repeat the twisting process. It is the process of rebuilding the broken gluten structure as butter adds. Now the butter is soaked in and mixed well. When it clumps together, throw it and repeat the fold again. As the surface of the dough becomes smooth, it stretches more and more. After adding butter, knead for another 5 minutes, and it's done! It took about 15 minutes in total to make the dough. It's a dough that stretches so thinly that your fingers can see through, and you can feel the elasticity! I'll round it up and finish it off. The dough temperature is 25-27 degrees Celsius. If the dough temperature is low due to insufficient mixing, the bread may come out with a rough texture. If the dough temperature is high with overmixing, the dough will lose elasticity and not rise properly. 1st. fermentation 90 minutes at room temperature after wrapping (until double size) The fermentation time depends on the temperature, so check the state of the dough.
*Summer: about 60 minutes / Winter: about 90 minutes Add all ingredients except butter. 1-minute mix on low speed Mix until all ingredients are combined. In the clean-up stage, add soft room temperature butter Mix on low speed for two more minutes until all the butter is mixed. The dough stuck to the ball wall fell off. Increase speed and mix for another 7 minutes on medium speed. When checking the dough, put your finger on it and pull it upwards. It is a dough with good gluten when you feel the elasticity without being stretched like cheese. If you over-knead it, it just stretches without elasticity. You are done when a thin film is visible that your hands can see through! smooth dough Like hand kneading, the dough temperature is 25-27 degrees Celsius. Round and finish. 1st. fermentation 90 minutes at room temperature after wrapping. (until it inflates more than twice) The fermentation time depends on the temperature, so checke the state of the dough.
*Summer: about 60 minutes / Winter: about 90 minutes I'll cut the filling butter in advance. Cut at 1cm intervals first, and cut into 15g increments while weighing. It is most convenient to take out the packaged butter and cut it into squares. Place it in the refrigerator to harden. inflated more than twice. The point is that it doesn't shrink when you press the middle with your finger! Gluten is very dense. Roll it long to make it easier to divide. Divide into 70g increments. Divide the remaining dough into 12 pieces and add them. I will show you several ways to round. Fold in 4 sides and pinch to make dumplings. Make it round as if you are pushing the dough inward with your fingers. It is an operation to smooth the surface and make the gluten texture uniform. In the same way, on the workbench It feels like pushing the dough inward, unlike rotating it in place! Once you get used to rounding, you can also do it quickly with two hands. Cover with plastic so that it does not dry out and bench time 20 minutes. Allowing the dough to rest on bench time will loosen its elasticity and make it more flexible, making it easier to mold. The dough became softer through bench time. Roll out the dough into a cone shape first. Roll the dough out while releasing the gas. Pull the end of the dough and roll it out to about 40cm. Be careful not to tear it by sticking to the stick or pulling too hard! Put the filling butter in the middle. Cover both ends of the dough. Roll gently. Put the seam down. Cover the dough with plastic to keep it from drying out while making. After transferring to the pan, 2nd-fermentation (final fermentation) Enough Space You can put it in the oven in the cold winter and ferment it. Putting hot water together helps the fermentation process. I fermented it for 60 minutes in cold weather. (2nd. fermentation until the dough doubles in size) The fermentation time depends on the temperature, so check the state of the dough.
*Summer: About 45 minutes / Winter: About 60 minutes puffed up about twice as much shake shake Spray water with a sprayer to ensure that the pearl salt adheres well. Sprinkle a little bit of pearl salt (pretzel salt). Since salt does not melt in the oven, the salt particles are visible after baking. You can sprinkle with regular salt if you don't have pearl salt. Bake at 200 degrees for 10-12 minutes. (Based on preheating 220 degrees / Unox oven) Butter leaked out, and the bottom was baked like a frying pan. Does it look crispy? Applying the melted butter right away makes the crust shiny and retains the buttery flavor for a long time. It absorbs quickly. Butter coating is optional, and you can do it according to your taste. Unlike other bread, the bottom is very crispy, right? The filling butter is soaked in, and there is a hole in the middle. This butter roll has a perfect texture and looks like a chicken. The crust is thin and crispy and incredibly chewy, and moist inside. Amazing taste. Wow. so delicious! Crispy, chewy, and full of butter and milk flavor! I can't stop eating because of the savory taste. ๐คค You can see how soft the particles are if you tear them apart. soft and moist I tried it again a few hours later to show the state of the butter roll. The crust is thin and crispy without being hard at all. It is best to make butter rolls and eat them as soon as possible on the same day. Leftover bread can be eaten fresh when frozen and toasted or baked in the oven. I like the feeling of tearing butter rolls like this. ๐คค No1 butter rolls in my life, seriously! Be sure to make buttery and salty salt butter rolls with a golden blend!
