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@jyofficial0206: srry #believing #fyp #makeitviral #togodbetheglory
itsjy💃🕺
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Saturday 02 August 2025 00:20:08 GMT
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FLUFFY CRISPY SALT BREAD #food #Recipe #korean #fy #foryoupage❤️❤️ DOUGH 225 ml lukewarm milk 175 ml lukewarm water 8 g instant yeast 25 g granulated sugar 600 g strong white flour (bread flour) 9 g salt 60 g unsalted butter FILLING 195 g unsalted butter EXTRA water salt TOPPING unsalted butter Pour the lukewarm milk, lukewarm water, yeast, and sugar into a large bowl. Mix well and let it stand for 5 minutes. Add the flour and salt. Knead for 5 minutes. Add the softened butter and knead for 10 minutes until the dough is smooth and elastic. Cover and let the dough rise for 1 hour in a warm place, or until it has doubled in size. Punch down the dough and divide it into 13 equal pieces of about 80 g each. Shape each piece into a ball. Take one ball and roll it flat with a rolling pin. Roll the dough tightly into a log. Seal the seam well. Roll it back and forth briefly, then roll it flat again with a rolling pin, from a wider base towards a point. Cut the cold butter into blocks of about 15 g each. Place a block of butter at the wider end of the rolled-out dough and roll it up tightly so the butter is fully enclosed, forming a croissant-like shape. Place the dough on a baking tray lined with baking paper. Brush with water and sprinkle with salt. Let rise for 30 minutes, or until the rolls have doubled in size. Bake the rolls in a preheated oven at 200°C (390°F) for 12–18 minutes, until beautifully golden brown. Let cool. Brush with melted butter for a glossy finish. Tips: - Use truly lukewarm milk and water. If the water is cold, the yeast will work more slowly; if it’s too hot, the yeast will die. The perfect temperature is around 35–38°C (feels just warm on your finger). - The butter blocks must be cold because you’re rolling firm butter inside the dough. This keeps the butter in place and ensures it melts only in the oven. - Keep an eye on the baking time, every oven behaves differently.
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