Korean Salt Bread Recipe (Shio Pan) – Soft, Buttery Bakery-Style Rolls
Learn how to make Korean salt bread with this easy shio pan recipe. Soft and fluffy rolls with a crispy buttery bottom and flaky sea salt, just like your favorite bakery.
Equipment
- 1 Stand Electric mixer
- 1 Mixing bowl
- 1 Hook Attachment
- Weighing scale
Ingredients
- 400 g Bread Flour
- 120 g Cake Flour
- 30 g Powdered Milk
- 10 g Salt
- 40 g Cold Unsalted Butter
- 26 g Granulated Sugar
- 365 g Ice Cold Water
- 7 g instant yeast
Instructions
- Place the bread flour, cake flour, powdered milk, salt, sugar, instant yeast in a mixing bowl. Mix using a wire whisk. Place thee bowl in the electric mixer stand and attach the hook attachment. Pour the ice water. Mix until it forms a lumpy dough. Add the butter. Mix on medium speed until it passes the window pane test. Please see video for reference. This take about twenty to twenty-five minutes mixing.
- The dough is sticky, and wet but keep mixing. When done, form into a ball and place in a sealed container and store in the fridge overnight.
- If you want to bake the salt bread right away, let it sit at room temperature for two hours or until it double in size. You can let it cold ferment in the fridge overnight. Place the dough in an airtight container and cover it with plastic right and cover with the lid.
- Remove the dough and transfer to a buttered surface. You can also use a nonstick to spray the working surface. The goal is to prevent the dough from sticking, so don’t spray too much. Spread the oil/butter.
- Preheat oven to 400 F.
- Separate the dough 80 grams each. Form into a ball and form the dough like teardrop shape. Elongate the dough to 6 -inch long. Place the butter to the edge and roll gently while also pulling the remaining dough. Do the same to the rest of the dough. Line in a pan and let it sit for thirty minutes. Bake to a preheated oven for 20 minutes.
Notes
Recipe adapted from Erins' Cozy Kitchen Blog.