<?xml version='1.0' encoding='UTF-8' standalone='yes' ?><recipes><recipe id="46dbc067-5dca-47fb-bf68-a9a2ef712b26" dateModified="1774169959209"><title>Crispy Shio Pan</title><description>Japanese Crispy Salted Bread</description><imageUrl>https://adisasta.com/MyRecipe/Shiopan_2026/shiopan4_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop</imageUrl><prepTime>3h 30m</prepTime><cookTime>30m</cookTime><servings>5</servings><categoryId>1</categoryId><scaleFactor>1.0</scaleFactor><youtubeVideoId>49JXxrvfR3Q&amp;t=631</youtubeVideoId><ingredientSections><section title="Tangzhong"><ingredient name="Bread Flour" amount="45 g" bakerPercentage="20.9%" extraLiquidPercentage="0.0" /><ingredient name="Boiling Water" amount="70 g" bakerPercentage="32.6%" extraLiquidPercentage="100.0" /></section><section title="Poolish"><ingredient name="Bread Flour" amount="50 g" bakerPercentage="23.3%" extraLiquidPercentage="0.0" /><ingredient name="Water" amount="50 g" bakerPercentage="23.3%" extraLiquidPercentage="100.0" /><ingredient name="Instant Yeast" amount="0.5 g" bakerPercentage="0.2%" extraLiquidPercentage="0.0" /></section><section title="Main Dough"><ingredient name="All of poolish" amount="" bakerPercentage="0.0%" extraLiquidPercentage="0.0" /><ingredient name="All of tangzhong" amount="" bakerPercentage="0.0%" extraLiquidPercentage="0.0" /><ingredient name="Bread Flour" amount="70 g" bakerPercentage="32.6%" extraLiquidPercentage="0.0" /><ingredient name="AP Flour" amount="50 g" bakerPercentage="23.3%" extraLiquidPercentage="0.0" /><ingredient name="Sugar" amount="12 g" bakerPercentage="5.6%" extraLiquidPercentage="0.0" /><ingredient name="Milk" amount="35 g" bakerPercentage="16.3%" extraLiquidPercentage="87.0" /><ingredient name="Butter" amount="15 g" bakerPercentage="7.0%" extraLiquidPercentage="17.045454025268555" /><ingredient name="Salt" amount="4 g" bakerPercentage="1.9%" extraLiquidPercentage="0.0" /></section><section title="Filling and Topping"><ingredient name="Butter for filling 5x15 g" amount="" bakerPercentage="0.0%" extraLiquidPercentage="16.0" /><ingredient name="A pinch of Pretzel salt for topping" amount="" bakerPercentage="0.0%" extraLiquidPercentage="0.0" /></section></ingredientSections><instructions><step text="Prepare the Tangzhong: Ensure your flour is measured and ready. If your room is below 27°C, pre-warm the bowl with boiling water first to maintain heat. Immediately combine the bread flour and boiling water, stirring rapidly until a thick, smooth paste forms with no dry spots. This process should take 1 to 2 minutes. " extraInfo="We usually prepare the tangzhong the night before baking to get the most out of it." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/shiopan_tangzhong_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare the Poolish: Combine bread flour, yeast, and water in a bowl. Stir with a chopstick until a shaggy, cohesive dough forms and no dry flour remains. Cover with a silicone cap and ferment at room temperature for one hour before refrigerating overnight with the Tangzhong." extraInfo="Again, we are working at 27°C; if your workspace is colder, you may want to let it sit on the kitchen counter for a little longer before moving it to the fridge." timerDurationMinutes="480" extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/poolish_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The next day, the Tangzhong is at its prime. The Poolish should be a hive of activity—look for a 'bubbly-active' surface and a nice domed top. Keep an eye out for a 'tide mark' on the glass; if you see a dried streak above the dough, it’s already peaked and started to sink. We’re looking for that sweet spot where it’s at its peak height, smelling wonderfully sweet and tangy." extraInfo="Using a pre-ferment (like poolish, levain, or biga) at its peak is critical because it represents the moment when the balance of yeast activity, gas production, and flavor development is at its absolute best." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/poolish_ready_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mise en Place: Prepare your ingredients. We will add them in a specific order to utilize the bassinage method (gradual water addition). This technique helps build dough strength and makes high-hydration dough much easier to handle. We have also brought the butter to room temperature so it is perfectly softened and ready for incorporation." extraInfo='Mise en place, French for "putting everything in its place," is the practice of fully preparing your workspace, tools, and ingredients before beginning a baking recipe. Bassinage is a technique where you reserve a portion of your recipe&apos;s total water, adding it only after the initial dough has developed a strong gluten network. By mixing a stiffer dough first, you build structure more efficiently. You then gradually incorporate the remaining water, allowing the gluten to trap the extra moisture. This method enables higher total hydration, improves crumb openness, and prevents overheating during machine mixing.' extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/mise_en_place_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare the Main Dough: start by scooping the poolish into the stand mixer bowl using a spatula. " extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/poolish_ripe_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add the all-purpose flour, bread flour, salt, and sugar. Now, pour in about three-quarters of the milk, reserving the rest to be added later." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/main_dough_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Secure the bowl to the mixer fitted with a dough hook. Start mixing on medium speed for 3 minutes. " timerDurationMinutes="3" extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/main_dough_mixer_hook_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After three minutes, pause the mixer. Before adding the Tangzhong, pour the remaining milk into it and break it up briefly to let it soften. This step ensures the mixture incorporates smoothly and prevents clumps in the dough later on." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/break_up_tangzhong_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Then add the tangzhong into the mixing bowl, make sure to get all of it inside...." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/all_the_tangzhong_in_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix on medium speed for 4–5 minutes until the dough appears smoother and more unified. " timerDurationMinutes="4" extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/restart_mixer_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After 4-5 minutes: It should be thoroughly combined but does not need to be perfectly smooth at this point." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/after_4_5_minutes_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add the softened butter into the bowl. Mixing on medium speed for an additional 6 to 8 minutes. " timerDurationMinutes="6" extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/Add_the_butter_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After 6-8 minutes. It should also wrap around the dough hook to a certain extent, creating a round ball in the center, although it will still remain a bit tacky and stick to the sides of the bowl a bit." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/after_6_8_minutes_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Now, check for gluten development with the windowpane test. Stop the mixer, pull off a small piece of dough, and gently stretch it out. You’re looking for a thin, translucent membrane that doesn't tear immediately. If it passes this test—as ours just did—the dough is ready for the next stage." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/windowpane_test_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Bulk Fermentation: Lightly oil a bowl and your hands. Use a flexible scraper to transfer the dough to the bowl, then quickly shape it into a taut ball. Cover securely and let it rest for one hour, or until it has doubled in size. By the end of this stage, the dough should appear noticeably puffy and light." extraInfo="These timings assume a 27°C environment; if your kitchen is cooler, simply extend the fermentation until the dough catches up." timerDurationMinutes="60" extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/bulk_fermentation_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After the dough has doubled and feels aerated, transfer it to a lightly floured surface. Degas the dough by firmly pressing it down to expel the air before dividing." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/punch_the_dough_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="...then remove the dough from the bowl. Knead briefly to strengthen the structure and ensure it is fully degassed." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/knead_after_bulkfermentation_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Use a scale to divide the dough into 5 equal pieces, use flour as needed as this dough can be a little tacky. If your dough is cold then you can get away with using even less flour which is very convenient." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/scale_to_five_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once divided, preshape the pieces: fold the top and bottom of each portion inward to form a thick rectangle. Then, applying more pressure with one hand, roll the dough into a tapered cone or teardrop shape." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/preshaping_to_taper_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text=" It doesn't have to be perfect, just roughly cone-like." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/taper_shape_preshaping_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Repeating for all pieces. Cover the preshaped pieces and let them rest for 15 minutes." extraInfo=" If you live in a warmer climate, I highly recommend letting the dough sit in the fridge for around 20-30 minutes before shaping, this helps to improve the handling, makes shaping easier, and allows you to get incredibly neat rolls." timerDurationMinutes="15" extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/cover_preshape_dough_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Final Shaping: After the bench rest, lightly flour your work surface. Take one dough cone and gently stretch it out by hand before using a rolling pin to flatten it into a long, thin triangle. " extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/shaping_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Aim for a base of about 6-7cm and a very long, tapered tip. This way of stretching the shiopan results in neater results than going the other way." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/shaping_2_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Next, place one block of cold butter which should be around 15 grams along the base of the triangle (the wider end). Then to get that beautiful hole in the center of the bread, we want to basically seal the butter inside. Pulling in the dough to cover the butter, and then rolling it as well sealing the edges like so." extraInfo="This step is skipped by many shiopan recipes, perhaps because the main goal is for the butter to melt and fry the bottom but I've found that, in my case, if I don't seal the butter in the dough, practically none of it remains inside, likely because of the very warm climate here. So, if you live in a warmer climate and want that beautiful little hole in the center, you should seal the cold butter inside the dough." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/shaping_3_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Then starting from the base where the butter is, tightly roll the dough towards the long, tapered tip. As you roll, try to keep the dough tense, tugging it every once in a while, until you reach the tip. The long tip will naturally create a longer, thinner end to your roll." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/shaping_4_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once rolled, if you need to, press the tip firmly to the body of the roll to seal it. If you've gotten everything just right, it should stick on automatically but if you've used a bit too much flour, you might have to press it on. " extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/shaping_5_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Arrange the five rolls on a lined baking sheet with sufficient spacing. Cover and proof for approximately 60 minutes. The dough is ready when it has doubled in volume and appears significantly aerated" extraInfo="Keep in mind that we're working at 27°C here; if your kitchen is colder, you'll need to allow for a longer proofing time." timerDurationMinutes="60" extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/shaping_6_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="While the rolls are proofing, prepare the gelatinized rice flour glaze. Combine 10 grams of rice flour with 150 grams of water (a 1:15 ratio). Cook the mixture on the stove over medium heat for 2–3 minutes, stirring constantly until it thickens into a smooth, translucent paste." extraInfo="You can place this mixture into a container and store it until you want to use it, you can even make it ahead of time and keep it in the fridge for a day or two." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/gelatinized_rice_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Depending on your oven, make sure to preheat it to 230°C before the final proofing is finished. In my case, this takes about 10–15 minutes, but keep in mind that every oven is different." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/preheating_230_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the dough has finished proofing, brush on the gelatinized rice flour mixture. A single, even coating is sufficient, but ensure you cover all sides of the rolls. Repeat this process for each piece before baking." extraInfo="I did try doing two coats of this mixture but found that it drastically decreased crispness retention, although the coats did make it a little bit crispier at the start." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/gel_coating_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When we're done with that, we're going to top things off with a sprinkle of rock salt. I've got some pretzel salt and Himalayan salt." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/salt_sprinkling_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After adding the salt, we'll carefully open the preheated oven and place the baking tray inside, at a position closer to the top. Bake for 15 minutes at 200°C, with the fan on." timerDurationMinutes="15" extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/bake_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Continue baking for another 10-15 minutes at a reduced temperature of 180°C, or until the rolls are a deep golden brown all over. The degree of brown that you bake to is up to your personal preference, but it's important to know that the longer you bake for, the crispier the bread is, so do time this carefully." extraInfo="Every oven is different so make sure to adjust these settings to your oven, and you may need to rotate the tray to get an even bake." timerDurationMinutes="15" extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/bake_2_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once baked to a beautiful deep golden brown, carefully remove the baking sheet from the oven. For more gloss and better flavor, immediately brush the tops of the hot Shiopan generously with the melted butter." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/glossy_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Move the Shiopan to a wire rack to cool completely. " extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/wire_rack_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The melting butter inside will create those lovely pockets and the salty topping will enhance the flavor." extraImage="https://adisasta.com/MyRecipe/Shiopan_2026/shiopan_center_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /></instructions></recipe></recipes>