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Japan, Asia · Shio Pan (Japanese Salt Bread)

Korean Cream Cheese Garlic Salt Bread

The hollow inside a salt bread roll filled with cream cheese, then dunked in a sweet garlic butter sauce and baked again, Korean bakery style.

ServingsServes 2
Total cooking time55 min
First rise (60 min), bench rest (15 min), second rise (30 min)+ 1 h 45 min
DifficultyMedium
About servings125 g of flour (4 rolls) is the smallest dough batch, so 1 and 2 servings are made the same way. The dough and shaping are the same as the Basic recipe; after baking, the rolls are finished with cream cheese and garlic sauce.

Method

  1. Mix the flour, yeast, sugar, salt, milk and water, add the butter for the dough and knead for . When you can stretch the dough thin enough to see light through it without tearing, it is ready. Shape into a ball, cover with cling film and leave in a warm place for 60 minutes, until doubled in size.

    Add in this stepStrong bread flour 125 gInstant dried yeast ½ tspSugar ½ tbspSalt ½ tspMilk (lukewarm) 45 mlWater (lukewarm) 35 mlUnsalted butter (for the dough, room temperature) 8 g

  2. Press out the air gently, divide into 4 pieces, shape into balls and rest for 15 minutes. Roll each piece under your palm into a teardrop shape with one thick end.

  3. Roll each piece from the thick end to the thin end to 25 cm long, put a cold butter stick on the thick end and roll it up. Place seam-side down on a tray lined with baking paper, cover and leave to rise for 30 minutes while you preheat the oven to 220°C. Skip the coarse salt: the garlic sauce is salty enough.

    Add in this stepSalted butter (5 g sticks, cold) 20 g

  4. Spray the rolls with water and bake in the oven at 220°C for , until golden on top. Cool on a wire rack for 10 minutes and turn the oven down to 180°C. If the rolls are still hot inside, the cream cheese will melt and run out.

    oven

  5. Melt the sauce butter in a small 14 cm pan over low heat for . Take off the heat, stir in the garlic, honey, salt and parsley, leave for 5 minutes, then whisk in the egg until smooth. If the butter is still hot the egg will scramble, so wait until it feels just warm.

    Add in this stepUnsalted butter (for the garlic sauce) 30 gGarlic cloves (finely minced) 3Honey 1 tbspSalt (for the garlic sauce) 1 pinchParsley (finely chopped) 1 tspEgg 1

    low heat

  6. Beat the cream cheese with the icing sugar until soft and spoon it into a piping bag (or a zip bag). Make 3 deep diagonal cuts across the top of each roll without cutting through the base, then pipe cream cheese into the cuts and into the hollow at the thick end where the butter melted out.

    Add in this stepCream cheese (left out for 30 minutes) 60 gIcing sugar 1 tbsp

  7. Dip each roll upside down into the garlic sauce so the top and the cuts are well soaked (brush on any leftover sauce), put them on a lined tray and bake in the oven at 180°C for . They are done when the sauce on top has set and the edges are golden and crisp.

    oven

Cook's tip

Raw minced garlic gives the boldest flavour; if you find it too sharp, cook it in the sauce butter over low heat for 1 minute. If the surface still looks wet after the second bake, the egg isn't set yet, so give it 2 more minutes. These are best eaten the same day; keep leftovers in the fridge and reheat in an air fryer at 160°C for 4 minutes.

Cooking it at camp

Bake the salt bread at home and carry the cream cheese filling and garlic sauce in separate tubs in the cool box. At the campsite, fill and sauce the rolls, wrap them in foil and warm them on the cooler side of a covered grill for 8 to 10 minutes, then open the foil for the last 2 minutes to dry the top.