Chocolate Shio Pan (Salted Bread)
Shio pan is (the Japanese salted butter roll) a top-tier bakery treat that is entirely doable at home. This version keeps the signature crisp base and chewy centre, then packs it with rich chocolate ganache. The salt and the chocolate play off each other in every bite.
To keep the effort low and the results bakery-level, we use Uni-President My Day Home Made Series Bread Flour. It gives a light, pillowy roll with less kneading work, making these a truly realistic weekend bake.
| Servings | Preparation Time |
| 22 pieces (approx. 45 g each) | 180 minutes |
Baker's Tip: The 9-Minute "333" Kneading Method
Because of the forgiving nature of Uni-President My Day Home Made Series Bread Flour, you can skip the exhausting continuous hand-kneading. Instead, we recommend a stop-and-start rhythm that lets the dough do the work for you.
How the 333 Method works:
• Knead for 3 minutes, then let the dough rest.
• Knead for another 3 minutes, then rest again.
• Knead for a final 3 minutes, then rest. Done.
A quick heads-up: Standard supermarket bread flour has stiffer gluten, so this 9-minute method will leave that dough underdeveloped. If you are substituting with regular flour, you will need to stick to traditional, continuous kneading for about 10 to 15 minutes.
Ingredients
- 500g Bread Flour (Uni-President My Day Home Made Series Bread Flour)
- 40g Granulated Sugar
- 10g Salt
- 6g Instant Dry Yeast (Lesaffre Saf‑Instant Baker's Dry Yeast)
- 40g Egg Yolk
- 345g Water
- 25g Cocoa Powder
- 40g Butter (Lescure Unsalted Pastry Butter Sheet)
Filling
- 5g Salted Butter (per piece)
Chocolate Ganache Filling
- 100g Chocolate Buttons (Benns Gourmet Vegan Gluten Free Plant Based Dark Couverture Chocolate 56%)
- 50g Whipping Cream (Everwhip V Topping Whipping Cream 1030g)
Optional Decoration
- Icing Sugar for dusting
Instructions
1. Prepare the Dough
Mix all ingredients until a smooth dough forms. Continue kneading until the dough can be stretched into a thin membrane (windowpane stage).
2. First Fermentation
Let the dough proof at room temperature for about 60 minutes. Cover the dough with cling wrap, a damp cloth, or lightly spray the surface with water to prevent it from drying out.
3. Divide & Shape
Divide the dough evenly into 22 portions, approximately 45g each. Lightly round the dough pieces and shape them into teardrop forms. Let them rest for 20 minutes.
4. Fill & Roll
Roll each dough piece into an isosceles triangle approximately 30cm long. Flip the dough over, place 5g salted butter and 5g chocolate ganache onto the wider end, then roll up tightly from base to top.
Chocolate Ganache Filling
Melt 100g chocolate buttons using a double boiler. Add 50g whipping cream and mix until smooth. Allow the ganache to cool, then pipe into strip shapes and freeze before use for easier handling during shaping.
5. Final Proof
Allow the shaped dough to proof in a warm environment for about 60 minutes, or until doubled in size.
6. Bake
Bake at:
- Top heat: 220°C
- Bottom heat: 200°C
Bake for 10–12 minutes until golden brown.
7. Serve
Once baked, dust with icing sugar if desired. Enjoy your Chocolate Shio Pan soft, chewy and fresh from the oven. 🍫🥐
