My ex-colleagues insisted my wife bought Shio Pan from a local bakery and let me try. She gave me the shio pan and to be frank, I am not impressed with it as it is salty and rather tough.
But it is this Strait Times’s article above that prompted my interest to search for a recipe and retry again the bread. Things will not be famous for nothing. There must be something that is unique and make it become popular. The craze started in Japan and become common in Taiwan and Singapore and if you are interested to read the Strait Time’s article dated 25-6-2016, you can refer to this post: Shio pan is the latest pastry trend. (in Singapore)
I tried to search for a recipe in English website but not successful. I searched in Instagram but in vain. However, I managed to find a recipe in Pinterest but this recipe is in Japanese. So I asked Google to translate the recipe and try out the recipe as posted here: ザルツシュタンゲン（塩パン）. However, I did made quite major modifications to the recipe .
Well, the taste and texture as per this recipe is totally different from the one my wife bought. I know the discrepancy in texture is because of the timing i ate the bread. My wife bought during lunch and shared with me only when she reached home at night, therefore the bread had became rather tough.
Immediately after my photo taking, I took a bite and I was very pleased with the outcome. The crust was very crispy but interior is soft. It was buttery and addictive because of the addition of coarse sea salt was made it totally different from the sweet bread.
I believed the trend started because of the unique salty taste and the buttery taste. It actually blends very well and it is hard to describe. My whole family loves it. On the next day, I just put the cold shio pan in my bread toaster and it become crispy again.
WHAT IS REQUIRED
Servings: About 8 Shio Pan
- 200 grams of bread flour or high protein flour
- 50 grams of cake flour or low protein flour
- 165 grams of water
- 12 grams of castor sugar
- 4 grams of instant yeast
- 5 grams of salt
For shaping and dusting
- 2 tablespoons of milk
- Some coarse sea salt or Himalayan pink salt
- 80 grams of cold salted butter, cut into 5 grams x 16 pieces
STEPS OF PREPARATION
- Put all the bread dough ingredients either in a bread maker or a standing mixer, knead until it forms a pliable dough and does not stick to the side of the mixing bowl. Transfer out to a lightly floured surface, slightly shape round, and let it proof until double in size. Cover the dough with an inverted bowl to avoid mixture loss.
- Once it doubles in size, punch out the air, shape round and divide into 8 equal pieces. Take a piece and knead it into a cylindrical shape. Let it rest at the table for at least 5 – 10 minutes before proceeding to the next step of shaping.
- Meanwhile, cut 16 pieces of the the cold butter of about 5 grams each (about 10 cm long) in a rectangular shape. Keep the butter in the fridge.
- Take one piece of cylindrical dough and use a rolling pin to roll it into triangular shape with the base of about 15 cm and both sides of 25 cm each . Put a piece of the butter at the base, roll up and press down to ensure that the butter is totally wrapped by the dough with no chance of leaking. After one roll, put another piece of butter and seal the dough again. Roll up the dough until it finishes at the sharp end and looks like a croissant. Use your palm to roll the shape dough light and ensure that all the connecting edges are properly sealed with no exposed cavity.
- Lightly twist both ends such that it looks like a crescent and transfer to the baking tray. Let it proof until it is double in size.
- Pre-heat the oven to 225 degree Celsius.
- Brush the proofed dough some milk, follow by sprinkling some coarse sea salt. If the sea salt is too coarse, you may need to break it into smaller pieces before sprinkling.
- when the oven is ready, throw a few ice cubes inside the oven, spray some water mist onto the heating coil and quickly insert the baking tray. Let it bake for 15-20 minutes or until the desired colour tone.
- When you take out the bread, the crust of the bread is very hard and crispy. It will start to become soft after half a day. To make it crispy again, bake the bread again at 160 degree Celsius for 10 minutes or use a toaster oven for about 5 minutes. The bread is best eaten immediately when it is out of oven to ensure the crispy crust.
Actually, I have seen this bread being sold in a number of bakeries but i never buy the bread because I do not know what is so special about the bread. The croissant shape bread looks rather funny for a bread that does not have egg wash.. After I prepare the bread, I can recommend you to try out this recipe or before trying, you may want to buy some from the bakery as recommended by the Straits time. Trust me, it is different.
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