Make three flavors of salt bread at once, it is said to be the best in Japan

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Today I reproduce Japan’s No. 1 salt bread (pictured above), which Takuya Kimura loves to eat.
I read the reviews online and found that this bread is particularly soft and fragrant. The store said that in addition to using their own homemade truffle butter, they also put great care into making the dough.
So if we want to make fragrant and delicious salt bread at home, we should choose the best butter possible within our capabilities. When making dough, you should also highlight the aroma of the ingredients as much as possible. If you want to highlight the butter aroma more, use the oil-first method when kneading the dough. First mix the butter and flour, let the flour absorb the aroma of the butter, and then hydrate it overnight. It is very important that the dough is hydrated legally, because hydration can shorten the mixing time, and shortening the mixing time is also a very important condition for highlighting the aroma of wheat and butter.
recipe:
Salt bread (24 pieces)
480g high-gluten flour, 120g low-gluten flour, 60g sugar, 13.5g salt, 18g milk powder
60g ice butter, 112g whole eggs, 180g milk, 120g Polish seeds, add all blanched seeds, 6g dry yeast
Polish type: 60 grams of high-gluten flour, 60 grams of water, 0.6 grams of dry yeast
Blanch: 90g milk, 30g butter, 1.5g salt, 90g high-gluten flour
How to scald seeds: Put milk, butter, and salt in a small pot and bring to boil, then immediately pour into high-gluten flour and mix evenly, then refrigerate overnight.
5 grams of matcha powder, 10 grams of cocoa powder,
Bake: Place the middle layer, raise the heat to 210 degrees, lower the heat to 190 degrees, and bake for about 12 minutes
Regardless of upper or lower heat, bake at 200 degrees for about 12 minutes
The recipe is for three portions of dough. If you want to make one portion, just divide all the ingredients by three, including Polish and blanched dough.
The flour used is Xinliang Top Baked Wheat Core Toast Flour. The flour is very fine and has high water absorption. The bread made is very delicious. Friends in need can click on the following mini program to join the group.

[@mulant.y324]

很喜欢你这个好吃系列.法式甜品名声在外, 但是繁琐甜腻. 更喜欢日式甜品面包, 在法式的基础上改良创新, 更合口味.

[@HappyFoodChannel]

我也比较喜欢日式甜品哈

[@user-hi2yu8zv8f]

👍👍👍

[@janetlee8973]

👏🏻👏🏻👍👍🙏🏼

[@user-ic4xl6le9j]

波蘭種.燙麵各選其一還是兩種要都加

[@HappyFoodChannel]

两种都加

[@user-zk5vn1ih8n]

這麼好的頻道怎麼不火？

[@HappyFoodChannel]

谢谢啦

[@winnieheng4600]

您好，是否可以给制作菠兰种和燙种的面分，水和酵母的分量。谢谢妳。

[@HappyFoodChannel]

波兰种：高筋面粉60克、水60克、干酵母0.6克
烫种：牛奶90克、黄油30克、盐1.5克、高筋面粉90克
烫种的做法：把牛奶、黄油、盐放小锅里煮至沸腾，然后马上倒在高筋面粉里搅拌均匀，再放冰箱冷藏一晚即可。

[@winnieheng4600]

@@HappyFoodChannel 多谢回复