this was so popular since mid 2016.. well, that shows how long i haven’t been baking?
马后炮。。疯迷一时的盐面包，我才做？可见我有多长时间没开炉
ingredients (makes about 12 rolls)
180g bread flour
60g cake flour
10g full cream milk powder
2.5g instant dry yeast
15g caster sugar
4.5g salt
35g egg
115g water
22g whipping cream
16g butter
filling
50g salted butter, softened
finishing
1 egg yolk + 1 tsp water
coarse sea salt
食材
面包粉 180克
蛋糕粉 60克
全脂奶粉 10克
即溶干酵母 2.5克
绵白糖 15克
盐 4.5克
蛋液 35克
水 115克
淡奶油 22克
黄油 16克
内馅
有盐黄油 50克、软化
收尾
蛋黄一颗 + 水 一小匙
粗颗粒海盐
Directions/做法
mix all ingredients together (except butter) and knead till you get a rough dough
this is how mine look like after 10 mins
所有食材（除黄油）混合、和面成团
以上为搓揉十分钟后的面团
incorporate butter and continue kneading till you achieve window pane stage
note: after another 10 mins of kneading, my dough was very sticky
remove it from the mixer bowl, and with lightly greased palm, give the dough a knead a few times till it comes together
(you can also grease your mixer bowl lightly)
place dough back into mixer bowl and continue kneading till window pane stage
加入黄油、继续搓揉至拓展状态
注：面团续揉了 10分钟后，还是灰常粘手
将面团从容器取出。双手抹上少许油，将面团搓揉数下至成团
（此时，您也可在容器内刷上薄薄一层油）
面团摆回容器内，续揉至拓展装
allow dough to proof in 24 degrees C for an hour till double in size
面团以 24摄氏度发酵一小时至双倍大
punch dough down and divide into 12 equal portions
roll into a cone shape and rest for 15 mins
面团排气、分割成 12等份
揉成椭圆形、静置 15分钟
roll dough out and brush it with salted butter
do not brush on the smaller tip
面团擀开、刷上有盐黄油
尖尖部位不要抹黄油
roll dough up, working from top to bottom and seal seams well
allow to proof till 1.5x in size
面团由上往下卷起、封口捏紧
发酵至 1.5倍大
brush dough with egg wash and sprinkle with coarse sea salt
面团刷上蛋液、撒上粗颗粒海盐
bake in centre rack of 180 degrees C preheated oven for 15 mins or till golden brown
送入预热至 180摄氏度中层烤箱烤 15分钟或至金黄色
nice to see your post again … interesting buns .. will give it a try
Hi, can the tough part be done in a breadmaker? If so, what should be the kneading time?
Hi, are you referring to tough part as the kneading process? If so, yes, ur BM can do the job. You just need to run it on a knead and first rise process before removing dough, punching down and shaping. The time is dependent on your Bm which i cannot comment
Hi Victoria,
Would the timing for putting in different ingredient (step 1 and 2) be the same as above if I use the breadmaker?
Thanks.
I love Japanese breads. Thanks for this recipe, will be trying this out soon.
Wow your salted buns look sos so soft and fluffy. Thanks for sharing,
Bread flour is also high protein flour right ? Very new to baking , pls asssit
what type of salt are you using?
when you brush salted butted before roll up, do you sprinkle salt too?
Hi just normal coarse sea salt. This is sprinkled only after roll up
hi the full cream milk is it powder or liquid? mine was really sticky and i couldnt get it to work…
Hi my apologies it’s milk powder. How Long did yours stay sticky ? Mine was initially as well. If yours was sticky like a batter which shouldn’t be the case, it means you need lesser hydration.
Hi Victoria, just wanted to say it is so nice ro see your replies to the comments. I hope you will bake and post again soon. I really miss it and often check for new posts 🙂 Take care.
Oi, a farinha de pão e a farinha de bolo são as mesmas? E o creme de leite em pó? Obs: estou no Brasil