The world of salt butter roll bread is boundless~
I saw twist salt bread and wondered how it differs from regular salt bread, so I decided to make it myself!
While regular salt bread uses solid butter, twist salt bread uses liquid butter. It's easier to make compared to regular salt bread and the end result looks really nice! ^^
This time, I tried making it with a no-knead method.
My wrists hurt from kneading by hand, so I let it ferment at room temperature and folded the dough instead.
Maybe because of the no-knead method, the bread turned out softer and lighter!
Also, the taste reviews for twist salt bread were better.
Regular salt bread is denser, but twist salt bread, with its twisting and layering of butter, creates a unique texture. So it's not too heavy and tastes great!
You have to make and taste it to understand, right?
Try making no-knead twist salt bread yourself~
*Each 70g
*Preheat the oven to 230°C( 446°F) with a baking pan and pour hot water on it, then place the salt bread dough pan on top to create a steam effect (not necessary if your oven has a steam function). Remove the pan after that and bake at 230°C( 446°F) for 15 minutes.
*Dough length 33cm (if longer, increase the amount of filling butter).
Bread flour 200g
Cake flour 75g
Sugar 12g
Salt 4g
Instant dry yeast 3g
Water 95g
Milk 90g
Butter 20g
Filling butter 63g
🎼
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