King Arthur Half Sheet Baking Parchment Paper

Get the Salt Bread recipe: https://bakewith.us/ahzw9cw0 Martin makes this irresistibly buttery Salt Bread. Known as shio pan in Japan and sogeum-ppang in Korea, salt bread is formed by rolling each piece of dough around a block of butter. The butter steams and melts in the oven, leaving the buns with hollow centers and — our favorite part — butter-fried bottoms. Then Martin talks with recipe developer Kat Lieu about how she created King Arthur's take on this popular bakery staple in East Asia. SHOP THIS RECIPE: Bread Flour - https://bakewith.us/wvky5ano Cake Flour - https://bakewith.us/6nojr395 Rolling Pin - https://bakewith.us/p4oacnah Digital Scale - https://bakewith.us/wauo1o5v Pre-cut Parchment Paper - https://bakewith.us/kwgxr6cd CREDITS Host: Martin Philip Guest Contributor: Kat Lieu Senior Producer: Tucker Adams Producer: Cecile Dyer Culinary Producer: Lydia Fournier Editor: Malik Fakiri Multimedia Design: Matthew Johnson Editorial Coordinator: Rachel Burcham Executive Producer: Chris McLeod CHAPTERS 0:00 Introduction to Salt Bread (Shio Pan) 0:27 Mix bread flour, cake flour, and the other essentials 4:55 The rise of Salt Bread in America 6:19 Build strength in the dough 8:33 Kat Lieu explains the foundation of the Salt Bread dough 9:54 Divide and preshape as triangles 11:28 The role of butter in Shio Pan 12:32 Shape the dough as Salt Bread rolls 15:45 Flavor pairing ideas from Kat 16:57 Top and bake until golden brown 19:26 Martin takes of bite of these gorgeous Salt Bread rolls