Japanese sea salt roll

Japanese sea salt roll

Overview

Japanese sea salt rolls, irresistibly sweet and salty.

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Ingredients

Steps

  1. Put all the ingredients into a mixing bowl and knead the dough until it is 80%, then add butter.

    Japanese sea salt roll step 1

  2. After 30 minutes of fermentation and relaxation, divide into small portions of 60 grams each.

    Japanese sea salt roll step 2

  3. First roll it into a drop shape as shown in the picture, then roll it out from top to bottom to cover 6 grams of butter.

    Japanese sea salt roll step 3

  4. After rolling, place it in a high-tech F110S fermentation box at 28 degrees with a humidity of 80 to help it ferment until it is 1.5 times larger.

    Japanese sea salt roll step 4

  5. Pay attention to the temperature during fermentation, because butter is wrapped inside. If it is higher than 28 degrees, the wrapped butter will melt.

    Japanese sea salt roll step 5

  6. Dip the bottom of the fermented bread with white sesame seeds, and sprinkle the top with sea salt. If there is no sea salt, you can also sprinkle an appropriate amount of white sesame seeds.

    Japanese sea salt roll step 6

  7. Using the wind oven mode, you can bake one to four layers of bread in one go. This time, two layers of bread are shown. Preheat the oven at 200 degrees, then turn it to 180 degrees and bake for about 18 minutes.

    Japanese sea salt roll step 7