commonly known as "shio pan" in SG, our take on the salt bread leans towards the kind you will find in Korean bakeries, hence we call it "sogeum-ppang". made with fine Japanese bread flour and premium French butter, they are soft, indulgent, and crisp.
keep frozen if not enjoying on the same day. thaw before reheating in airfry/oven at 160deg, 3-4min
