Shio Pan (ขนมปังเกลือ)

1.Combine bread flour, cake flour, sugar, salt, yeast, milk powder, softened butter, and water in a mixing bowl. Knead on low speed until well incorporated.

2.Switch to medium speed and knead for another 3 minutes, until the dough is smooth and begins to form a light gluten film.

3.Cover the dough with plastic wrap and let it rise for about 1 hour, or until doubled in size.

4.Divide the dough into 12 equal pieces (50 g each) and shape into balls.

5.Roll each ball into a tapered log shape (one end thicker than the other, like a carrot). Rest for 10–15 minutes.

6.Flatten each log into a long triangle. Place a piece of butter at the wider end and roll tightly toward the narrow end, like a croissant.

7.Place rolls seam-side down on a baking tray. Let rise for another 60 minutes. Preheat the oven to 220°C (top and bottom heat) and place an empty tray at the bottom of the oven.

8.Lightly mist the surface of the rolls with water and sprinkle with coarse salt.

9.Place the rolls in the oven and pour hot water into the bottom tray to create steam. Bake for 15 minutes, or until golden brown. Let cool slightly before serving.