Hawaii’s Kitchen: Brug Bakery makes shio butter roll

Brug Bakery has a new home at Ala Moana Center, and their grand opening is this weekend! President, Miho Choi, tells us more about that and shows us how to make their delicious shio butter roll.




Shio Butter Roll        
French Flour   330g    
Cake Flour   100g    
Mainz Flour   70g    
Salt   10g    
Sugar   30g    
Shortening   10g    
Red Yeast   8g    
Water   150cc    
Half & Half   150g    
1. Measure out all of the flours, sugar, salt, and shortening; then place them in your mixing bowl.
2. In a small bowl, measure out the yeast and water. Gently whisk it together and set on the side.
3. Measure out the half & half and set on the side.  
4. Using the dough hook, mix the dry ingredients so that they are more evenly distributed within the bowl.
5. Add the yeast, water, and half & half; then mix the ingredients together by hand using the dough hook until the dough starts to form. This helps to insure that all the flour gets incorporated into the dough during the actual mixing process.
6. Attach the dough hook to the mixer and mix on first speed(or low speed) for 4 minutes.
7. Raise the mixer to fourth speed and mix for 2 minutes.  
8. Place the dough in a bowl, cover with a damp cloth and place in an area that is slightly warmer than room temperature for 20 minutes. If you don’t have a warm spot in your house, place the bowl under a lamp and turn the lamp on.
9. Cut the dough into 60g pieces. Roll them into teardrop shapes and using a rolling pin, flatten the dough slightly.
10. Place the dough in a container, cover with a damp cloth and place it back in that warm spot for another 20 minutes.
Preheat oven to 400 degrees F.    
11. Using a block of salted butter, cut strips of butter that are roughly 3 inches in length and weigh about 10g.
12. With the rolling pin, roll out the thicker part of the dough widthwise until it is about 3 inches wide, then turn the dough and roll it out lengthwise.
13. Place the strip of butter on the wide end, and gently fold the dough over. Using one hand to gently tug the dough towards you, use your other hand to roll up the dough.
14. Using the palms of your hands, roll out the dough so that it gets thinner towards ends.
15. Curve the dough into crescent shapes, like a croissant, and place them on a greased pan.
16. Cover with a damp towel and place it in a warm spot until the dough doubles in size.
17. Generously spray the dough with water and sprinkle some rock salt on the dough. (If you have a steaming feature on your oven, lightly spray dough with water, sprinkle rock salt, and steam for 45 seconds)
18. Bake at 400 degrees F for 9 minutes or until golden brown.

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