Extra Crispy Shio Pan without Steam

Ingredients

• 130 g Bread Flour (for tangzhong, poolish and dough; mix of all‑purpose and bread flour lowers overall protein)
• 200 g All‑Purpose Flour (part of dough; lower protein helps crisp crust)
• 2 g Instant Yeast (about ½ teaspoon for poolish)
• 30 g Granulated Sugar (adds slight sweetness)
• 6 g Salt (for dough; fine sea salt works well)
• 250 ml Whole Milk (room temperature; ¾ added early, remainder later)
• 50 g Unsalted Butter (softened at room temperature before mixing; extra butter for brushing after bake)
• 10 g Rice Flour (for gelatinized coating; creates permeable crust)
• 190 ml Water (150 ml boiling for tangzhong, 100 ml for poolish, remainder for rice‑flour slurry)
• 2 g Pretzel Salt (bright white, flaky; optional topping)
• 2 g Himalayan Rock Salt (coarse, compact crystals for slower dissolve; optional topping)

Instructions

1. Prepare Tangzhong

   Boil 150 ml water, pour into a heatproof bowl, add 30 g bread flour, stir quickly until no dry flour remains, forming a thick paste. Cover tightly and let cool to room temperature, then refrigerate overnight.

   Time: PT5M

2. Make Poolish

   In a separate bowl combine 100 g bread flour, 2 g instant yeast, and 100 ml water. Stir with chopsticks until a shaggy dough forms. Cover with a silicone lid, let sit at room temperature for 1 hour, then refrigerate overnight.

   Time: PT5M

3. Mix Dough – First Phase

   Transfer the poolish to the stand‑mixer's bowl. Add 200 g all‑purpose flour, 100 g bread flour, 30 g sugar, 6 g salt, and 180 ml milk (about three‑quarters). Mix on medium speed for 3 minutes until a rough mass forms.

   Time: PT3M

4. Incorporate Tangzhong

   Warm the refrigerated tangzhong briefly, add the remaining 70 ml milk to it, stir for 1 minute to loosen, then pour the tangzhong into the mixer. Mix on medium for 4‑5 minutes until the dough looks smoother.

   Time: PT5M

5. Add Butter and Develop Gluten

   Add 50 g softened butter to the bowl. Mix on medium for 6‑8 minutes until the dough becomes smooth, pliable, and slightly tacky, wrapping around the hook.

   Time: PT7M

6. Windowpane Test

   Pull a small piece of dough and stretch it thin; it should form a translucent membrane without tearing. If it fails, mix an additional 2‑3 minutes.

   Time: PT2M

7. Bulk Fermentation

   Lightly oil a large bowl, transfer the dough, cover tightly, and let rise at room temperature until doubled, about 1 hour (or refrigerate overnight for more flavor).

   Time: PT1H

8. Pre‑shape and Bench Rest

   Turn the dough onto a lightly floured surface, punch down, and divide into five equal pieces (≈100 g each). Shape each piece into a thick rectangle, then roll into a tapered cone (≈6‑7 cm base). Cover and rest 15 minutes.

   Time: PT15M

9. Cold Rest (Optional for Warm Climates)

   Place the pre‑shaped cones in the refrigerator for 20‑30 minutes to firm the dough, making final shaping easier.

   Time: PT25M

10. Final Shaping with Butter Core

    On a floured surface, roll each cone into a long oval (base 6‑7 cm). Place a 15 g cold butter block along the base, fold the dough over to encase the butter, then tightly roll toward the tip, sealing the edges.

    Time: PT5M

11. Second Proof

    Arrange the shaped rolls on a parchment‑lined baking sheet, spacing them evenly. Cover loosely and let proof until nearly doubled, about 1 hour.

    Time: PT1H

12. Prepare Rice‑Flour Gelatinized Coating

    In a small saucepan combine 10 g rice flour with 100 ml water (ratio ~1:10). Cook over medium heat, stirring constantly for 2‑3 minutes until thick and smooth. Remove from heat and let cool slightly.

    Time: PT5M

13. Brush Coating and Add Salt

    Using a pastry brush, lightly coat each roll with the rice‑flour mixture (one thin coat). Sprinkle pretzel salt and/or Himalayan rock salt evenly over the tops.

    Time: PT2M

14. Bake – High Heat

    Place the sheet on the top third of the oven. Bake at 200 °C with fan for 15 minutes.

    Time: PT15M

    Temperature: 200°C

15. Bake – Lower Heat

    Reduce oven temperature to 180 °C (fan on) and continue baking 10‑15 minutes until deep golden brown.

    Time: PT13M

    Temperature: 180°C

16. Immediate Butter Glaze

    Remove the rolls from the oven, brush the tops generously with the remaining softened butter while still hot.

    Time: PT2M

17. Cool

    Transfer rolls to a wire rack and let cool completely (about 30 minutes) before serving to allow the crust to set.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g