\n@aflouryspace <\/p>\n
The combination of butter, sugar and flour… it really cannot go wrong!! Honestly, there are so many great shio pan recipes out there, but if you’re baking in SG, small things matter: iced water, cold milk, even chilling your flour, makes the dough so much easier to handle. Shio Pan (Makes 10) – 430g bread flour – 20g whole wheat flour – 60g cake flour – 9g salt – 45g sugar – 15g maple syrup \/ honey – 5g instant dried yeast – 16g skimmed milk powder – 150g iced water – 245g milk – 45g unsalted butter Others: – 120g unsalted butter, divided into 12g blocks and frozen – Water for spraying – Coarse sea salt for topping Directions: 1. Add all dough ingredients into the bowl of a stand mixer. Mix on low for 1 min, then increase to medium for 12\u201313 mins until you reach windowpane stage. Final dough temp should be around 25\u00b0C. 2. Shape into a ball, cover with cling wrap, and let it proof until 2.5\u20133x in size. This may take longer than 60 mins depending on room temp, ideally at 25\u201327\u00b0C. 3. Divide the dough into 10 equal portions. Shape each into a round ball, cover with a damp towel, and rest for 10 mins. (To check if the first rise is done, poke with a floured finger. It should rebound slightly but still hold your fingerprint.) 4. Shape each ball into a teardrop. Cover & rest another 10 mins. 5. Use a rolling pin to roll the teardrop out into a long strip, gently pulling the edge closest to you as you go. Aim for 34\u201335cm but be careful not to tear. 6. Place a frozen butter block at the top. Pull and tuck as you roll it toward you. Press the seam firmly and place seam-side down. 7. Arrange on your tray with space between each roll (about 5\u20136 per tray). Cover with a damp cloth and let rise for 60 mins until doubled and puffy. 8. Preheat oven to 220\u00b0C. 9. Spray each roll with water and sprinkle with coarse sea salt. 10. Place in the oven and immediately reduce to 200\u00b0C. Bake for 12\u201315 mins until golden. 11. Brush with the melted butter pooled on the pan and enjoy fresh. PS: I like my shio pans on the chewier side so I get more of that satisfying doughy bite. If you prefer them fluffier, try playing around with the cake flour ratio or increasing the liquid. #sgfoodie #shiopan <\/p>\n
\u266c original sound – Aflouryspace – Aflouryspace<\/p>\n
\n@aflouryspace<\/a> <\/p>\n The combination of butter, sugar and flour… it really cannot go wrong!! Honestly, there are so many great shio pan recipes out there, but if you’re baking in SG, small things matter: iced water, cold milk, even chilling your flour, makes the dough so much easier to handle. Shio Pan (Makes 10) – 430g bread flour – 20g whole wheat flour – 60g cake flour – 9g salt – 45g sugar – 15g maple syrup \/ honey – 5g instant dried yeast – 16g skimmed milk powder – 150g iced water – 245g milk – 45g unsalted butter Others: – 120g unsalted butter, divided into 12g blocks and frozen – Water for spraying – Coarse sea salt for topping Directions: 1. Add all dough ingredients into the bowl of a stand mixer. Mix on low for 1 min, then increase to medium for 12\u201313 mins until you reach windowpane stage. Final dough temp should be around 25\u00b0C. 2. Shape into a ball, cover with cling wrap, and let it proof until 2.5\u20133x in size. This may take longer than 60 mins depending on room temp, ideally at 25\u201327\u00b0C. 3. Divide the dough into 10 equal portions. Shape each into a round ball, cover with a damp towel, and rest for 10 mins. (To check if the first rise is done, poke with a floured finger. It should rebound slightly but still hold your fingerprint.) 4. Shape each ball into a teardrop. Cover & rest another 10 mins. 5. Use a rolling pin to roll the teardrop out into a long strip, gently pulling the edge closest to you as you go. Aim for 34\u201335cm but be careful not to tear. 6. Place a frozen butter block at the top. Pull and tuck as you roll it toward you. Press the seam firmly and place seam-side down. 7. Arrange on your tray with space between each roll (about 5\u20136 per tray). Cover with a damp cloth and let rise for 60 mins until doubled and puffy. 8. Preheat oven to 220\u00b0C. 9. Spray each roll with water and sprinkle with coarse sea salt. 10. Place in the oven and immediately reduce to 200\u00b0C. Bake for 12\u201315 mins until golden. 11. Brush with the melted butter pooled on the pan and enjoy fresh. PS: I like my shio pans on the chewier side so I get more of that satisfying doughy bite. If you prefer them fluffier, try playing around with the cake flour ratio or increasing the liquid. #sgfoodie<\/a> #shiopan<\/a> <\/p>\n
\u266c original sound – Aflouryspace – Aflouryspace<\/a> <\/section>\n<\/blockquote>\n