Japanese salt bread, also known as sogeum-ppang in Korean, are soft, buttery rolls like no other. Surrounding the light, fluffy interiors are a thin crackling crust on top and a crisp golden bottom. Made by rolling up individual butter blocks into strips of soft, airy dough, the signature base forms as the butter melts in the oven, effectively frying the bottom. Using a tangzhong in the dough ensures a softer crumb and makes it easier to roll out, while baking with steam provides a deeply golden crackle on both the top and bottom of the crust.

News Source : https://www.oregonlive.com/nytcooking/2026/05/778254071-shio-pan-salt-bread.html