🥐 Рецепт масляных рулетов в японском стиле / SALT BUTTER ROLLS [Crispy Crust & Super Soft inside]

Hello. It's Baker DuCook.
I made sea salt butter rolls (Japanese shio bread) that I always buy when traveling to Japan. It's delicious to eat at the bakery, but when you taste the butter rolls freshly made while it's still hot, you're seriously addicted to its taste. 🤭 To show you how to make bakery-quality at home easily, I tested various methods and figured out the best recipe. So be sure to make butter rolls with an excellent balance of taste and texture!
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[ CAKE FLOUR ]
The butter rolls contain cake flour, which gives them a crispy crust and deep toasted color.
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[ SKIM MILK POWDER ]
The spacial milk flavor is powerful because it is made with skim milk powder instead of milk. I tried to make a recipe with milk that is easily available at home as much as possible, but due to differences in texture and taste as a result of testing, I decided to introduce an original recipe with skim milk powder. (Skim milk powder helps strengthen the gluten structure of the bread and its flavor and toastiness.)
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🥐 INGREDIENTS 🥐
[ 12 pieces of butter rolls ]

◆ DOUGH ◆
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400g Bread Flour
100g Cake Flour
30g Sugar
10g (2tsp) Salt
6g (2tsp) Dry Yeast
30g Skim Milk Powder
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330ml Water (summer_ cold/winter_ room temperature)
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30g Unsalted Butter (room temperature)
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✸ FILLING BUTTER ✸
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180g Unsalted Butter (room temperature) *15g each
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🥐 PROCESS 🥐

◆ HAND KNEADING ◆
Kneading time takes about 15 minutes
Fermentation time depends on room temperature and humidity, so check by looking at the size.
Hand kneading may take a little longer to ferment than machine kneading.

01. Add all dry ingredients, mix, and then add water and mix.
02. Transfer to the workbench and repeat collecting dough while kneading with your hands.
03. Tap on the workbench! Throw and repeat the fold. (Gluten development stage _ about 5 minutes)
04. Add butter and mix while kneading when the dough comes together.
05. When the butter is mixed, hit the dough on the work surface and repeat the folding. (About 5 minutes)
06. Finish when the dough becomes elastic and stretches smoothly.
** When you stretch the dough, it appears as a thin film that your fingers can see **
07. After rounding, transfer to the ball and wrap. (suitable for dough temperature 25-27°C)
08. [1st. Fermentation] Ferment at room temperature (20°C) for about 90 minutes. (until it inflates more than twice)
** Summer: about 60 minutes / Winter: about 90 minutes **

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◆ STAND MIXER KNEADING ◆
Kneading time takes about 10 minutes
Fermentation time depends on room temperature and humidity, so check by looking at the size.

01. Put dry ingredients and water in a mixing bowl.
02. Mix at low speed for 1 minute.
03. When everything is mixed, add butter.
04. Mix 2 more minutes on low speed.
05. When the butter is fully absorbed, mix at medium speed.
06. Mix for 7 more minutes on medium speed and finish.
** When you put the dough on your hand, it stretches softly and finishes with moderate elasticity. (If you stretch the dough, it will appear as a thin film that your fingers can see through / Over-fermented dough will only stretch like cheese) **
07. Transfer to the ball and wrap. (suitable for dough temperature 25-27°C)
08. [1st. Fermentation] Ferment at room temperature (20°C) for about 90 minutes. (until it inflates more than twice)
** Summer: about 60 minutes / Winter: about 90 minutes **
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09. During the first fermentation, make ✸Charged Butter (Cut 15g each and refrigerate)✸.
10. After dividing 12 pieces (70g each), after rounding, cover with plastic and have a bench time of 20 minutes.
11. [Secondary fermentation] When the room temperature is low, put a bowl of hot water in the oven and ferment for about 60 minutes.
(until it inflates more than twice)
** Summer: about 45 minutes / Winter: about 60 minutes **
** Secondary fermentation after sealing with plastic when at room temperature **
12. Bake at 200°C for 10-12 minutes. (220°C preheat / based on Unox oven)
13. Remove from the oven and coat the surface with melted butter.
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