Fluffy Crispy Salt Bread/Shio Pan | 소금빵 | 塩パン

There is a whole world of different types of salt bread - soft fluffy ones, crispy all over the outside ones, and chewy ones.
That said, I turned to you guys on instagram to make the choice of which type you would prefer and soft won. So down that rabbit hole I went.
If you have never had it before, think of it as the best kind of butter roll there is. A canvas for so many other flavours and executions.
Ingredients:
Tang Zhong
20g '00' pizza/bread flour
100g water
Dough
220g '00' pizza/bread flour (12.5% protein) *see note above for brand
23g white sugar
30g salted butter, soft *see note above for sodium content of my butter
7g salt
7g instant dry yeast
45g milk powder
52g egg (weight without shell)
48g water
75g tang zhong
Filing
7 x 23g salted butter blocks (5cm x 2cm x 2cm)
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[@YukonDoan]

This is what I’ve been looking for. Thank you so much for the recipe!!!

[@elenagatus3187]

❤I am your number 🥇fan. Your dishes / breads were so elegant and beautifully done. I wish to see and watch of your creations! ❤

[@ButtermilkPantry]

@@elenagatus3187 thank you so much for your kind words ♥️♥️

[@clairehan7535]

What a work of art, and Sara's labour!

[@ButtermilkPantry]

@@clairehan7535 thanks Claire! ♥️

[@dianegustavo1861]

SHE IS BACK ❤🎉

[@We-Cook-It]

As always coming up with great food artisan work👌🏽👍🏽👏🏽💯

[@ButtermilkPantry]

@@We-Cook-It thank you ♥️

[@주댕댕-e8i]

Can I put milk instead of milk powder?

[@NikhitaJacob]

Great video❤ btw wouldnt it be the same if you cut it into triangles and rolled up like a croissant? Or is the rolling into cone essential for the final result?

[@ButtermilkPantry]

@@NikhitaJacob the dough is quite soft unlike a croissant dough (because that’s chilled). The cone just makes it easier to get a thinner tip at the end with a wider base because of the preshape. :)

[@ruilingdesreneteo1916]

Can we do without milk powder?

[@nganle1025]

Yes, u can add that same amount with flour