【コネずに簡単】美味すぎて止まらない…。アレンジ無限大のプチベーコンの作り方！

[Ingredients] ▶︎Dough ingredients 3g yeast 180g water (use room temperature water in summer, or 40℃ hot water in winter) 20g egg (approximately one egg yolk) 30g sugar 30g unsalted butter (melted) 300g strong flour 6g salt ▶︎Fillings 1 pack bacon Mustard (as needed) Ketchup (as needed) Mayonnaise (as needed) Cheese Appropriate amount [Recipe] 1. Weighing ingredients Weigh the ingredients listed 2. Mix ingredients After mixing to a certain extent, mix by hand as it is a hard dough 3. Fermentation Wrap and Ferment for 10 minutes at 40℃ → punch Ferment for 10 minutes at 40℃ → punch Ferment for 10 minutes at 40℃ → punch Ferment for 30 minutes at 40℃ Once fermentation is complete, sprinkle flour on the dough and place on a work surface 4. Divide and roll Divide into 16 equal pieces, 35g each Roll the dough Once rolled, wrap and let rest for about 10 minutes 5. Shape Prepare bacon and mustard (optional) Roll the dough lengthwise with a rolling pin and place it on a work surface with the back side upく After rolling out half the dough, put mustard and halved bacon on top, roll it up and close the seam On the remaining half, put only bacon on top 6. Final fermentation Arrange them on a hot plate covered with cooking paper, leaving space between them, and ferment at 40℃ for 40-50 minutes 7. Finishing Once fermentation is complete, preheat the oven to 200℃ Put mayo and cheese on the side with mustard Put mayo, cheese, and ketchup on the side without mustard 8. Baking/final finishing Bake at 200℃ for 10-12 minutes [Important announcement] I've become an ambassador for Hakata Salt, which is famous for Hakata salt! I've been using this salt all my life in bread making, so I'm really surprised and happy to be an ambassador! It's all thanks to all of you who always watch! I'll be posting lots of delicious bread recipes, so let's enjoy bread making together! [Hakatanoshio Official X] https://x.com/hakataengyo [Hakatanoshio Official Instagram]   / hakatanoshio_official   [About the recipe book] A recipe book has been published by KADOKAWA! It has been highly praised! Please take a look as it is a work of confidence 😊 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 wheat aroma and fragrant! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Kitano Kaori: Domestically-produced wheat with a chewy texture Great aroma and strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce: Domestically-produced weak flour Add a little when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [Recommended goods list] My favorite oven range https://amzn.to/3LytLpV 18cm square mold (used by Jam Onii-san) 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 #pr