1 recipe converted from their YouTube cooking videos.
A science‑backed Japanese Shio Pan recipe that delivers a buttery, flaky crumb with a super‑crisp, long‑lasting crust. The method uses a tangzhong starter, a poolish, and a thin rice‑flour gelatinized coating to keep the crust brittle for hours without steam. Five tapered rolls are finished with a brush of melted butter and a sprinkle of pretzel or rock salt.
