Because it is a no-oven, no-noist, the ingredients are simple and you can easily bake it in a pan. Roll the dough thinly, spread butter thinly, roll it up and bake it, so the texture is alive and it looks like it is torn thinly. It is a bread that does not ferment separately, but it is very chewy and it is good because it has a slightly crispy feel when baked in a pan on the front and back. It was so delicious that I ate just the bread. In other countries, it seems that bread dough is made the day before, molded, stored in the refrigerator, and then baked and eaten for breakfast in the morning. It is a good bread that can be used in a variety of ways.
360g All-purpose flour
1 Whole egg
1. Dissolve salt in water, then add egg and water to flour and mix with a spatula.
2. Knead the dough with your hands to form a lump, cover with plastic wrap and leave at room temperature for about 30 minutes.
3. Sprinkle flour, put the dough on top, cut it into 6 pieces, and roll out 1 piece of dough into a long rectangle.
4. Apply room temperature butter (total 70g) evenly, roll it up from the bottom, and roll it into a snail shape.
5. Cover with plastic wrap and place in the refrigerator for 20 minutes.
6. Sprinkle with flour, put 1 roll of dough on top, and roll out to about 16~18cm.
(You can put it in the refrigerator like this and bake it in the pan the next day~
If you want to keep it until the next day, put plastic wrap or paper foil between the dough so they don’t stick to each other)
7. Spread the dough on a frying pan without oil, put butter on the top, turn it over and grease it with butter.
8. Bake over low heat until it turns brown.