【パン職人が教える】コネずに簡単！なのに激うま！ベーコンエピの作り方！【初心者OK】
[Ingredients] 2g yeast (red saf) 140g water (use room temperature in summer, and hot water at about 40℃ in winter) 2g honey 200g semi-strong flour (Risdol) 4g salt 8 slices of half bacon Mustard, appropriate amount Black pepper, appropriate amount [Recipe] 1. Measure the ingredients for the dough Measure the ingredients listed 2. Mix the dough Mix the dough with a rubber spatula until there are no more floury parts 3. Fermentation Ferment at 40℃ for 10 minutes Ferment at 35℃ for 20 minutes → punch Ferment at 35℃ for 20 minutes → punch Ferment at 35℃ for 20 to 30 minutes 4. Divide Gently place on a counter so as not to release the accumulated gas Divide into 4 pieces, each 87g, and roll into a tawara shape Wrap in plastic wrap and let rest for about 10 minutes 5. Shape Sprinkle flour on the dough Then, stretch it out by pulling it with your hands After stretching, put a moderate amount of mustard on it Place two slices of bacon on it and press down Stretch it out while pressing down until it is about 20cm long Once it is stretched, sprinkle black pepper on it After putting the ingredients on, stick the ends of the dough together and roll it to shape it 6. Final fermentation Place a cooking sheet on the iron plate, arrange the dough and ferment at 35℃ for about 30 minutes 7. Finishing and baking While the oven is preheating to 230℃, sprinkle a thin layer of strong flour on the dough and cut the dough into 5 even pieces with scissors If the cut ends are sharp, cut them off a little Put it in the oven and steam the whole thing thoroughly with a spray bottle before baking Bake at 230℃ for 10 minutes, turn it over, and bake for a total of 14 to 16 minutes while checking the condition [Recipe book] A recipe book has been published by KADOKAWA! It has been very well received! Please take a look as this is a product we are confident in 😊 https://amzn.asia/d/dUk44mB [List of recommended wheat] Haruyokoi: All-purpose domestic wheat Soft and fluffy texture! 1kg https://amzn.to/3U002sa 2.5kg https://amzn.to/3zlMOwD Type ER: Wheat for hard bread Rich and fragrant wheat aroma! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Kitano Kaori: Domestic wheat with a strong chewy texture Good aroma and strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce: Domestic weak flour Add a little when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [List of recommended bread making products] My favorite oven https://amzn.to/3LytLpV 18cm square mold (used by Jam Onii) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (used by Jam-onii) https://amzn.to/3x9QunM Brown card used when kneading dough https://amzn.to/3Y9ben6 Yeast always used (red saff) https://amzn.to/3K91iX5 Yeast for dough with a lot of sugar (gold saff) https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used when cutting dough https://amzn.to/3xP8mkv Oil spray to prevent dough from sticking htt ps://amzn.to/41tFEDp Easy-to-use rolling pin https://amzn.to/3Zjs57p Silicone spatula https://amzn.to/3SbxMC7 My favorite coupe knife https://amzn.to/3TqIHZb [Other] Jam Onii and his butter bread brothers channel / @jambrother3112 Jam Onii's TikTok / sousu312 Jam Onii's Instagram / jamoni08131 [Frequently Asked Questions] Q: How do you make the dough rise? A: I use the fermentation function on my microwave to make the dough rise. If your microwave doesn't have a fermentation function, we recommend placing a thin, tray-like container in the microwave, pouring boiling water over it, and raising the temperature and humidity inside the microwave to ferment! Or you can directly heat the container with the dough in a water bath at about 40-50 degrees. Q: Is it okay to use a different type of flour? A: It's okay to use a different type of flour, but the water absorption rate is different, so you'll need to adjust the amount of water. #breadmaking #bread #recipe #jambro #bread #cooking #cooking #easyrecipe #homemadebread
