@erin.lim: HOW TO MAKE SALT BREAD 🥐 i wanted to answer some of the questions i was getting about my salt bread recipe so i wanted to make a longer more in depth tutorial recipe link: https://erinscozykitchen.com/recipe/salt-bread-shiopan/ or look up "erinscozykitchen salt bread" on google and it should be the first link that pops up! - can i replace milk powder with milk: yes you can just replace some or all the water with milk but it will change the crumb and texture and browning, if u can i would recommend using milk powder - why cold water: when you knead your dough it will rise the temp and you want it to end up at around 78 fahrenheit when u go to do the first rise. high dough temp will affect the taste and gluten development of the dough - why is my dough sticky: your dough has either gotten too high in temp that the gluten is breaking down or you haven't kneaded it long enough and it's just underdeveloped (DONT add more flour to your dough just bc it's sticky while you're kneading it shouldn't need any flour if you kneaded it long enough). i have made these hundreds of times and i promise if you knead it long enough even if it takes a while it will come together eventually and get less sticky! if you have tried all these steps and the dough is still too difficult to work with you can try changing the unsalted butter amount to 30g instead of 40g. My current recipe is on the higher side of fat content which is why it takes a longer time to knead and for the dough to come together. if you use 30g it should come together faster and be easier to manage but will still taste good! - how long do you knead: this depends on your mixer and speed, with my ooni halo pro it took me about 14 min total but with a kitchen aid it could take longer and by hand even longer - where is my salt bread pan from: i got it in korea at bangsan market! it's a neighborhood that sells a lot of wholesale baking and packaging supplies. i couldn't find anything similar in the states but tbh i don't think it really makes that big of a difference! tips: • make sure you fridge your butter after you cut it, you want to roll it up with hard/cold sticks of butter • for cute fat salt bread make the top width of your rolled out inverted triangle short • start preheating your oven around 25 min after your final shaping while they're rising so they're not overproofed by the time your oven is ready • make sure to use a nonstick coated baking pan for your rolls! a plain aluminum pan will cause your rolls to stick it needs to be non stick coated :) STORAGE • salt bread tastes best fresh out of the oven! if you don't finish them freeze them in a ziploc and to reheat, air fry at 350 f for 5-8 min #saltbread #shiopan #소금빵

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Monday 17 November 2025 17:54:43 GMT