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Salt Bread (Japanese Shio Pan)

recipebreadjapanesekoreantangzhongbreakfastsnack

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Salt Bread (Japanese Shio Pan)

Source: Sue Mun — [Little BBang House](https://littlebbanghouse.com/83/salt-bread-japanese-shio-pan/) (Modified by Michael)

Yield: 1 batch(es) — 12 rolls

Time: ~3 hours (including proofing)

About

Japanese salt bread with a crispy, butter-fried bottom and fluffy interior. Uses Tangzhong (water roux) method for extra softness and longer shelf life.

Key Technique: Cold butter melts out during baking and "fries" the bottom of the roll, creating an irresistible crispy base.

Ingredients

Tangzhong Starter

  • 22g bread flour
  • 60ml water
  • 60ml milk

Yeast activation

  • 7g active dry yeast (1 packet)
  • 20ml milk, warmed to 43°C

Enriched Dough

  • 100ml milk, warmed to 43°C
  • 10g sugar (for blooming yeast)
  • 1 egg, room temperature
  • Cooled tangzhong starter (from above)
  • 375g bread flour, plus more for kneading
  • 40g sugar
  • 5g salt
  • 60g unsalted butter, softened

Filling

  • 120g salted butter, cold, cut into 12 pieces (10g each)

Topping

  • Water (in spray bottle)
  • Pretzel salt or coarse sea salt
  • Melted butter for brushing

Instructions

1. Make Tangzhong Starter

  1. Whisk together flour, milk, and water in a small saucepan until smooth and lump-free.
  2. Cook over medium-low heat for 2–3 minutes, whisking constantly.
  3. Mix constantly as it thickens — should become very thick like slime.
  4. Transfer to bowl, cover surface with plastic wrap, refrigerate until completely cool.

- Tip: Can be made the day before.

2. Make Dough

  1. In stand mixer with dough hook: combine warm milk, yeast, and 10g sugar.
  2. Mix and let sit 5 minutes to bloom yeast.
  3. Add egg and cooled starter, mix to combine.
  4. Add flour, remaining sugar (40g), and salt — mix on low until shaggy and tacky.
  5. Add softened butter, knead 10 minutes (add more flour if too sticky).
  6. Dough should be smooth and elastic when done.
  7. Shape into tight ball, place in greased bowl.
  8. Cover and let rise in warm spot 1–1.5 hours until doubled.

3. Shape

  1. Divide dough into 12 pieces (65–70g each).
  2. Roll into tight balls, cover, rest 15 minutes.
  3. Roll each ball into a cone shape ~15cm long.
  4. Use rolling pin to flatten the fat end.
  5. Roll and stretch the dough down to the tip (like croissant shaping).
  6. Place one 10g cold butter piece at the fat edge.
  7. Roll up like a croissant, keeping everything centered.

4. Second Proof & Bake

  1. Spray 2 baking sheets with cooking spray.
  2. Place 6–7 rolls on each sheet.
  3. Spray each roll with water.
  4. Proof in warm spot for 1 hour until doubled.

- Important: Remove any pot of boiling water from oven before baking.

  1. Generously spray rolls with water again.
  2. Lightly sprinkle salt on top.
  3. Bake at 205°C for 12 minutes.
  4. Lower temp to 190°C, bake 10 more minutes until golden brown.
  5. Brush with melted butter immediately after removing from oven.
  6. Serve warm!

Tips

Steam for Maximum Oven Spring:

  • Place a metal pan in the bottom of the oven while preheating. When you put the bread in, pour hot water into the pan — the steam creates a humid environment that lets the bread expand as far as it can before the crust sets.
  • ⚠️ ALWAYS use a metal pan. NEVER glass. A glass container heated in the oven will shatter when hot water hits it — even boiling water isn't hot enough to match oven temperature, and the thermal shock will explode the glass all over the kitchen. Learned this the hard way. Metal only.

Tangzhong Benefits:

  • Pre-cooks flour to absorb 2× more liquid than cold flour
  • Creates exceptionally moist, fluffy crumb
  • Dramatically extends shelf life (stays soft for days, not hours)

The "Fried" Bottom:

  • When using an oven that does not have convection, use a second pan to shield the bread from direct heat. This gives the time for the bottom to fry before the top fully browns
  • Cold butter inside melts out during baking and fries the bottom
  • Contrast between crunchy bottom and fluffy interior is the signature

Storage

  • Best eaten warm, fresh from oven
  • Thanks to Tangzhong: stays soft for 2–3 days at room temperature
  • Reheat briefly in oven to restore crispy bottom

Tags: #recipe #bread #japanese #korean #tangzhong #breakfast #snack