Mochi and Red Bean Paste Salt Bread
1 piece
€4,00 EUR
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红豆麻糬盐麵包
Mochi and Red Bean Paste Salt Bread
€4,00 EUR
Taxes included.
At the center lies a smooth, gently sweet red bean paste paired with stretchy, chewy mochi. Each bite reveals layers of flavor and texture—the savory butter, subtle saltiness, natural sweetness of wheat, the earthy richness of red bean, and the tender pull of mochi.
A harmonious balance of sweet and savory, this is a comforting yet refined reinterpretation of the sea salt roll.
中心包裹细腻绵密的红豆泥，甜度克制，豆香温润；搭配柔软拉丝的麻糬，带来Q弹而富有延展性的口感。咬下瞬间，奶油的咸香、小麦的甘甜、红豆的细腻与麻糬的柔韧层层交织，形成丰富却和谐的层次。
咸与甜之间取得恰到好处的平衡。
这是一款温柔却令人难忘的海盐卷新演绎。
The Story of Salt Bread
Salt bread was born from a simple idea in a small Japanese bakery: take everyday bread, add real butter, and finish it with a touch of sea salt. When baked, the butter melts into the dough, creating a bread that is crispy underneath, soft inside, and rich without being heavy. What began as a humble experiment became a worldwide favorite.
Today, salt bread is loved around the world for its perfect balance of savory, buttery, and comforting flavors.
盐面包诞生于一家日本小面包店的一个简单想法：将日常面包融入真正的黄油，再以一抹海盐点缀。烘烤过程中，黄油缓缓融入面团，造就了底部酥脆、内部柔软、浓郁却不厚重的口感。这个原本朴素的尝试，最终成为风靡全球的人气面包。
如今，盐面包以其咸香、奶油与温润风味之间的完美平衡，受到世界各地人们的喜爱。
Why There Is a Hollow Inside
That little hollow inside salt bread isn’t a mistake—it’s the magic! Before baking, a piece of cold butter is wrapped inside the dough. As the bread bakes in the oven, the butter melts and releases steam, gently pushing the dough outward. This creates the soft, airy space inside while making the bottom wonderfully crispy. It’s what gives salt bread its signature texture and rich, buttery flavor in every bite.
盐面包内部那个小小的空洞并不是失误，而是它的魔法所在！在烘烤前，会将一块冰冷的黄油包入面团中。进入烤箱后，黄油融化并释放出蒸汽，轻轻将面团向外撑开，形成内部柔软蓬松的空间，同时让底部变得格外酥脆。这正是盐面包标志性口感与每一口浓郁奶香的关键所在。
Allergies & Dietary Preference
Information
Ingredients
Nutrition facts
Storage Instructions
- Room Temperature: Store at room temperature, away from sources of heat and humidity. Best consumed within 2 days for optimal freshness.
- Freezing (Long-Term): Freeze at –18°C or below. Shelf life: up to 1 month.
- Do Not Refrigerate: Refrigeration causes bread to stale faster due to starch retrogradation, resulting in a drier, tougher texture.
Reheating Instructions
- Oven: Preheat oven to 170-180°C. Heat for 4–6 minutes until warm and fragrant. For frozen items: reheat 8–12 minutes straight from freezer (no thawing required).
- Air Fryer: Heat at 160–170°C for 3–5 minutes. For frozen items, increase to 7–9 minutes at the same temperature (no thawing required).