Let's make it at home♪ hand-made bread recipe is open to the public. How to make bacon epi that can also be applied to alcohol!

To enjoy "home time" without going out、It's best to make time to do what you love! To prevent the spread of new coronavirus infection、A state of emergency has been declared.、Nowadays, home time is getting longer。 More and more people are working hard to make bread and sweets at any home.、Strong powder and light-strength powder from the supermarket、Pancake mix and butter、Whipped cream、It is said that the dry yeast etc. are in a state of thinness in the sold out one after one! I'm not an exception, either.、I think that the number of times of making bread and making sweets which I had done when I turned to it for a long time increased very much. Especially when it comes to making bread.、Graduated from Home Bakery、I just started studying hand-made bread.、To see the time you're working hard or the dough that ferments and swells、In addition to the、It's burnt and crispy and baked beautifully、 It becomes the best pleasure on the day when it was made softly and deliciously、I realized that it would be quite stress-relieving! To share such joy with you、This time, I would like to introduce how to make the most popular "Bacon Epi" in my house! ・ 160g strong powder (※This time, we use "organic spring yokoi" of 100% organic cultivation from Hokkaido) ・ Light flour 40g , water 130g , milled sugar 5g , salt 3g , dry yeast 3g (*every time) Using instant dry yeast red saf from Saf, France) ・ 5 slices of bacon slices ・ 25g grain mustard of mayu ・ 25g mayonnaise ・ roughly ground black pepper Appropriate amount (1) Scale all ingredients (2) Light flour in a bowl with strong powder、Put the sugar in、ゴムベラでさっくり混ぜる ③真ん中に窪みを作りドライイーストを入れた上から水をゆっくり流し込む ④塩をドライイーストから離してボウルの縁側に入れる ⑤全体が一塊にまとまるようにゆっくりとゴムベラで混ぜる ⑥ボウルから出し、I transfer it to the connecting table and it is easy to stick to the connecting stand because there is stickiness in the cloth at first for about 10 minutes.、Let's fabricate while separated from the connell table using card dredge etc. in between) (7) When the growth of the fabric is getting better、Finally, beat several times (8) Stretch the dough thinly and check the gluten membrane、生地が破れなければOK! ⑨生地を丸めてボウルに入れラップする ⑩オーブンの発酵機能を使い発酵30℃で50分(※気温や湿度の変化により発酵時間は異なります) ⑪生地が2倍に膨らんだことを確認し、Put a strong powder on your index finger and check your finger.、窪みの戻りがなければOK! ⑫ボウルから出しコネ台の上で優しく押してガスを抜く ⑬スケールに乗せて総重量を計る ⑭今回は総重量325gだったため、5分割する1個分の重さを65gとする ⑮分割した生地を表面を張らせるように丸める ⑯丸めた生地に濡れ布巾をかけて30分ベンチタイム ⑰濡れ布巾から1個ずつ生地を取り出しスライスベーコンの大きさより一回り大きく綿棒で広げる ⑱生地に粒マスタードとマヨネーズを1:1で混ぜたソースをゴムベラで薄く伸ばしながら塗る ⑲その上にスライスベーコンを乗せブラックペッパーをたっぷりかける ⑳具材を包み込むように生地を合わせ端同士を摘んでくっつける ㉑コネ台の上に打ち粉をし生地を転がし、1本の棒状にする ㉒オーブントレーにクッキングシートを敷き生地を5本全て並べる ㉓キッチンハサミを上から斜めに入れ込み、2〜3cm刻みでカットした生地を左右に振ってエピ(麦の穂)の形に仕上げていく ㉔成形した生地に濡れ布巾をかけて30分ベンチタイム ㉕ベンチタイム残り数分のところでオーブンを250℃に予熱開始...

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