No Mixer Needed! Foolproof Salt butter roll for Beginners (Air Fryer) скачать в хорошем качестве

No Mixer Needed! Foolproof Salt butter roll for Beginners (Air Fryer)

Hi everyone! This is Gom's Easy Baking. Today’s recipe is a highly requested one—Salt Bread! Though it looks simple, salt bread can be tricky for beginners. So I’ve created a more reliable, foolproof version anyone can follow. The key is getting the top and bottom crispy, which requires higher baking temps. If done right, it’s deliciously crispy—if not, it can turn out tough or greasy. Usually, butter is placed inside the dough, but this can lead to uneven results. So I used two types of butter: one for the filling and one for the bottom. This keeps the inside moist and the bottom crisp. It’s a small extra step, but totally worth it! Watch the video till the end and follow along—happy baking! 📏 Measurements Paper cup = standard paper cup (180ml) Spoon = standard disposable spoon size 🔥 Baking Instructions Oven: Preheat at 220°C (428°F) for 15 min → Bake at 200°C (392°F) for 15 min Air fryer: Preheat at 180°C (356°F) for 5 min → Bake at 180°C (356°F) for 13 min 🧂Salt Bread Ingredients (Makes 5 pieces)🥐 Water : 3/4 cup (130g) Unsalted butter : 10g Sugar : 1 spoon (10g) Salt : 1 tsp (4g) Instant dry yeast : 1 tsp (3g) Bread flour : 1 cup (100g) All-purpose flour : 1 cup (100g) 🧈Filling butter : 6g x 5 pieces (3–4cm stick) 🧈Bottom butter : 2g x 5 pieces (flat and thin) You can use only bread flour → for a chewier, denser texture You can use only all-purpose flour → for a softer, lighter texture Try to measure the salt accurately for best results ❄️ Storage Tips Salt bread loses its crispiness and texture after a day. Once fully cooled, wrap it tightly and freeze. 🚫 Avoid refrigerating—it will dry out and become chewy. ✅ When ready to eat, thaw at room temperature for 15 minutes, then reheat at 180°C (356°F) for 5 minutes. 📋 Recipe Step-by-Step Summary 1. Warm water + butter until half melted. 2. Add sugar and salt, mix well. 3. Once cooled slightly, add instant dry yeast and mix. 4. Add bread flour + all-purpose flour and mix until sticky. 5. Rest dough at room temp for 20 minutes. 6. Knead for 1 minute, then let rise for 30 minutes (1st proof). 7. Fold dough 10 times, then rest for another 30 minutes (2nd proof). 8. Meanwhile, prepare filling and bottom butter. 9. Do finger poke test to check fermentation. 10. Degas and divide into 5 pieces (about 70g each). 11. Round each piece into a ball. 12. Rest for 10 minutes (1st bench rest). 13. Dust flour, press to remove air, flip, stretch and roll tightly into a log, then stretch to 13–15cm. 14. Rest for 10 minutes (2nd bench rest). 15. Flatten top, roll out with pin, place butter, wrap and roll tightly, seal, and place seam side down on tray. 16. Final proof for 40 minutes (until 1.5x in size). 17. Spray water twice, brush with butter, sprinkle salt, then bake. 🧾 Simplified Recipe Summary Make dough → Rest 20 min → Knead 1 min → 1st proof 30 min → Fold 10x → 2nd proof 30 min → Divide into 5 → Round → Rest 10 min → Shape into tadpole form → Rest 10 min → Final shaping → Final proof 40 min → Spray water, brush butter, sprinkle salt → Bake! 💡 Extra Tips for Best Results 1. Proofing Time Adjustments Proofing time can vary depending on room temperature. This recipe is based on a room temp of 23–25°C (73–77°F). In summer (warmer): Reduce proofing times (1st, 2nd, final) by 5–10 minutes each. In winter (colder): Increase proofing times by 5–10 minutes each. 2. Dough Consistency Tips Dough texture may change based on room temp, humidity, or flour type. If your dough feels too wet (even after measuring correctly): → It's okay if it's soft but manageable by hand. → If it’s too sticky to handle, add 10g bread flour and mix again. If your dough feels too dry or stiff: → If it’s not slightly moist when touched, → Add 10g water to soften. ※ Too little moisture can lead to dense or dry bread. 3. Ideal Temperature for Water + Butter Mixture: 35–40°C (95–104°F) Above 40°C: May kill the yeast → poor proofing. Below 30°C: Slows down fermentation → less rise. → Be sure to warm and check the temperature before adding yeast!