Vegan Shio Pan Recipe (Japanese Salt Bread) | Vegan Japanese Salt Bread Rolls (Shio Pan)
Vegan Shio Pan Recipe (Japanese Salt Bread) features soft, fluffy rolls with a crisp crust and signature savory flavor.
Ingredients
1 Cup = 250 grams
FOR KNEADING DOUGH
- 2 + 1/2 cup - 310 gram all purpose flour
- 2 + 1/2 tbsp - 15 gram Soy milk powder
- 1 +1/4 tsp Instant yeast
- 2 tbsp - 28 gram soft vegan butter
- 1 tbsp Sugar
- 1/2 tsp Salt
- Ice Cold water as required
OTHER INGREDIENTS
- 8 Vegan salted butter (cut into sticks (each stick around 12-15 grams)
- Water for spraying
- Vegan butter for brushing
Instructions
PREPARATION OF DOUGH
- Take all purpose flour, sugar, salt, soy milk powder and instant yeast in a bowl.
- Start adding ice cold water, little at a time, and start kneading the dough. If you don't have electricity kneader, use your hands.
- Once dough has come together, add soft butter.
- Knead it again by keep slapping the dough on the counter. At this stage dough might be too sticky.
- Soon dough will turn soft and smooth. We need to knead the dough for good 8 to 10 minutes for good results.
- Place the dough in greased bowl and apply oil it's surface.
- Cover the bowl tightly and let the dough rise at some warm place in the kitchen for 1 to 1:30 hours. Rising time may vary depending on weather conditions.
- Dough will rise and turn double in size.
- Gently press the dough and release all it air.
- Knead it again for a minute.
SHAPING THE ROLLS/BREAD
- Divide the dough into 8 equal portions. You may lower or enhance the number of portions depending upon your liking for rolls size.
- Roll each portion into a droplet shape. Meaning thereby, each portion is long and having one side pointed and the other one wide.
- Cover all the droplets with a clean cloth and keep it on rest for 15 minutes. If the weather is too hot, prefer an airy room.
- While the droplets are on rest, take chilled salted butter and cut into 8 sticks (because dough portions are 8), each weighing around 12 to 15 grams. Keep in refrigerator till needed.
- Now place a droplet on a work surface.
- Take a rolling pin and roll the droplet from pointed side towards wider side.
- Roll it thinly without dusting flour.
- Place a butter stick on the wider side. Make sure butter is chilled, hence rock solid.
- First, wrap the butter sticks from the 3 sides.
- Then start rolling the dough tightly towards the pointed side. Press the tip gently into the dough. The process is similar to rolling of croissant.
- Place the rolls on a baking tray lined with greased butter paper or silicon mat. Keep the seam-side (tail-side) down on a baking tray.
- Cover the rolls and keep the tray on kitchen shelf. If you are making the recipe in extreme hot weather, then keep the tray in Air Conditioned room. The purpose is butter shouldn't melt before baking.
- Keep the rolls until they double in size. It may take from 30 minutes to 1 hour, depending upon whether.
- Spray some water on the rolls.
- Sprinkle coarse salt on each roll.
- Bake them in preheated oven @190°C for 25-30 minutes or they turn golden brown. Don't worry if you find some butter oozing out of rolls.
- Once brown, take the rolls out and brush vegan butter on them.
- Let them cool down completely.
- Enjoy.
Video
Notes
If you are using active yeast instead of instant yeast, it needs prior activation. See the details here.