Shio pan (salted bread) makes a comeback as pandemic baking trend | Comfort Cooking

Melt 25 grams of unsalted butter in the microwave for 20 seconds (or 45 seconds if using frozen butter).

Add 45 grams of milk to 90 grams of water and heat in the microwave for 20 seconds.

Pour the milk and water mixture into a large mixing bowl.

Add 4 grams of instant dry yeast, 20 grams of sugar, and 4 grams of fine salt to the bowl.

Add the melted butter, 110 grams of bread flour, and 110 grams of all-purpose flour to the bowl.

Mix all ingredients using a spatula in a clockwise motion. If the mixture is too dry, add one teaspoon of water.

Continue stirring until the dough forms. Check readiness by pinching a little dough; it should be slightly stretchy.

Pour one teaspoon of olive oil over the dough and use the spatula to coat the surface lightly.

Cover the mixing bowl with cling wrap and allow the dough to proof for 15 minutes.

Remove the cling wrap, take the dough out, and gently pull the sides towards the bottom, pressing edges into the center.

Rotate the dough 90 degrees, stretch, and fold again to form a ball shape. Place back into the bowl.

Proof the dough for another 15 minutes.

Take the dough out from the bowl and repeat the folding process.

Place the dough back into the bowl and proof for another 15 minutes.

Test if the dough is ready by inserting a wet finger into the middle; if the indentation remains, it's ready.

Dust a clean surface and rolling pin with a little bread flour.

Transfer the dough onto the clean surface, gently press down with the rolling pin, turn it over, and press again.

Roll the dough into a circular shape with a diameter of about 25 cm.

Use a bench knife to cut the dough into eight triangle-shaped slices.

Place a piece of dough with the shortest length nearest to you, roll out with a rolling pin to about 10 cm wide at the bottom.

Stretch and roll the dough to a length of 27 cm, place 6 grams of butter at the bottom, fold over to cover, and seal by pressing around the butter.

Roll up the dough from the bottom towards the top, stretch the last 5 cm of the top edge to wrap towards the bottom, and press to seal. Repeat for all pieces.

Lightly spray water over the dough and cover the tray with cling wrap.

Pour hot water into a heat-proof dish and place it on the lowest rack of the oven. Heat the oven at 180°C for 30 seconds, then switch it off (target heat around 38°C).

Place the tray of dough on the upper rack of the oven, close the door, and proof for 20 to 25 minutes.

Remove the dough from the oven and allow it to continue proofing for another 15 minutes.

Preheat the oven to 230°C while the dough finishes proofing.

Once proofed, lightly spray the dough with water and sprinkle each piece with a pinch of sea salt flakes.

Bake at 200°C for 11 minutes until done.