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Salty Bread Rolls

Ingredients

Working Method

Preparation
Cut Mimetic (B) into cubes of each approximately 7g. Put all dough ingredients (except Mimetic (A) in a mixing bowl
Mixing spiral
3 min slow and 4 min fast, add Mimetic (A) then mix for 3 min slow and 3 min fast
Dough temperature
27°C
Bulk fermentation
60 min at 28°C
Scale
50g per dough piece
Intermediate proof
10 min at 28°C. Shape into water droplets and freeze for 20 min
Make up
Put 7g of Mimetic cube on a dough piece and roll the dough like a butter roll
Final Fermentation
60 min at 30°C and 85% humidity
Decoration
Apply Sunset Glaze EC. Sprinkle GrainDesign and salt on top
Baking
Deck oven at 230°C Top, 190°C Bottom. Bake for 11 min
Finishing and Cooling
When the core temperature is at 30°C, pack in a plastic bag

Salty Bread Rolls

Sogeum-ppang (Korean for Salt bread) has gained immense popularity in Korea. It’s a simple yet delightful salted roll that beautifully accentuates the pure flavors of butter and salt. With a crispy exterior and a moist interior, this snack is a must-try for all your customers! Discover the indulgent buttery mouthfeel of our plant-based specialty fat, Mimetic, combined with the unique taste and texture provided by O-Tentic

Discover Nutrition info

337Kcal
Energy

1407.26Kj
Energy

19.42g
Fat

10.95g
Saturates

32.46g
Carbohydrates

3.82g
Sugars

*

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