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?
@@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. :)
![🥐 SALT BUTTER ROLLS(Breads) recipe [Crispy Crust & Super Soft inside] / Japanese-style Shio Pan/ 소금빵](http://i.ytimg.com/vi/AbjqzR3nyqU/mqdefault.jpg)
![🥐 SALT BUTTER ROLLS(Breads) recipe [Crispy Crust & Super Soft inside] / Japanese-style Shio Pan/ 소금빵](/img/tr.png)
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❤I am your number 🥇fan. Your dishes / breads were so elegant and beautifully done. I wish to see and watch of your creations! ❤
@@elenagatus3187 thank you so much for your kind words ♥️♥️
This is what I’ve been looking for. Thank you so much for the recipe!!!
SHE IS BACK ❤🎉
What a work of art, and Sara's labour!
@@clairehan7535 thanks Claire! ♥️
As always coming up with great food artisan work👌🏽👍🏽👏🏽💯
@@We-Cook-It thank you ♥️
Can this recipe be doubled?
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?
@@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. :)
Can we do without milk powder?
Yes, u can add that same amount with flour
What a waste of expensive butter!
Can I put milk instead of milk powder?