Bacon cheese snack bag
Overview
I opened a new mold, created a recipe myself, put bacon in it, and made this bun. It tastes great and is very soft. The taste is on the salty side.
Tags
Ingredients
Steps
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Put bread flour, cake flour, yeast, sugar, salt, eggs and water into a bread bucket
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Start the "Dough Kneading" program. When the dough is smooth, add softened butter
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Continue kneading the dough until a transparent film is formed, rounded up, and basic fermentation is carried out. I used two programs of IMIX, and it took a total of 40 minutes to remove the glove mask
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When the dough is 2.5 times its original size, dip your fingers in flour and poke holes on the top. If it does not collapse or shrink, it means the dough has fermented successfully
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Take out the dough, place it on the counter, deflate and divide it into 12 equal parts, roll them into balls and let rest for 10 minutes
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Hormel Classic Bacon split in half
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Take one of the small pieces of dough, roll it into a beef tongue shape, and place the bacon on top
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Roll into a roll and pinch tightly
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The other small doughs are processed in sequence, put into the molds respectively, covered with plastic wrap, and fermented for the second time
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When the dough has doubled in size, brush the surface with egg wash and sprinkle with a layer of cheese powder. At this time, start preheating the oven to 180 degrees
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Put it in the preheated oven at 180 degrees and keep it on the middle rack for 20 minutes. After coloring, you can cover it with a layer of tin foil to prevent the color from being too heavy. If you like a darker color and thicker skin, you can omit the tin foil cover
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After taking it out of the oven, let it cool on a rack before eating
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The texture is very good, with the rich aroma of bacon
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Just pinch it and it will spring back very well
