BACON SCALLION MILK BREAD
This Bacon and Leek Bread Pudding recipe is like the leek bacon buns you'll find in Chinese bakeries. We make them during a separate bun style, which makes them great to share and fun to form with kids!
INGREDIENTS
▢1 / 3 cup cream
(at room temperature)
▢1 / 2 cup milk (at room temperature)
▢ 1/2 large egg (beaten, at room temperature)
▢3 tablespoons of sugar
▢ 1/4 cup cake flour (tap cup to avoid air pockets)
▢1 3/4 cup bread flour (tap cup to avoid air pockets)
▢1 1/2 teaspoon active dry yeast
▢1 / 2 teaspoon salt
▢ 4 ounces of bacon
▢ 1 cup spring onions (chopped, about 8-9 chives)
▢egg wash (beat remaining 1/2 egg with 1 teaspoon water)
▢ quick simple syrup (2 teaspoons sugar, dissolved in 2 teaspoons hot water)
INSTRUCTIONS
1.Remove the cream , milk, and eggs from the refrigerator and permit them to succeed in temperature for 30 to 45 minutes.
2.In the standing mixer bowl with dough hook or large bowl, add the ingredients within the following order: cream , milk, ½ beaten egg, sugar, cake flour, breadcrumbs, yeast and salt.
3.Turn the mixer on to rock bottom setting (or stir with a wooden spoon) and stir until it forms a paste. Knead the dough on rock bottom setting for quarter-hour , sometimes stopping the mixer to push the dough together. The dough should come off the side of the bowl, but stick with rock bottom of the bowl. If you're kneading by hand, extend the kneading time to five to 10 minutes.
4.If you're during a humid climate and therefore the dough sticks to the side of the bowl, add a touch more flour 1 tablespoon whenever until the dough comes off. Avoid adding an excessive amount of flour, otherwise the bread will become denser and fewer chewy.
5.Cover the bowl with a wet towel and place it during a warm place for 60 to 90 minutes, or until it's doubled in size.
6.When the dough expands, cook the bacon on each side , until it's crispy but still pliable. Let cool and cut ½ inch. Prepare the leeks by washing them, drying them thoroughly and chopping them until smooth. Carefully grease an 8 or 9-inch circular baking sheet with butter or oil.
7.After the dough has doubled, remove the air and knead for five minutes. Shape it into a round ball and roll it into an in. thick rectangle or rough circle. Sprinkle the chives and bacon evenly over the mixture and dig small 4 cm (1.5 inch) squares.
8.Fold each square in half sort of a taco with the bacon scallion filling. Place within the skillet that stands on one end of the taco. At now , you'll cover and refrigerate the dough overnight, if you ready this recipe beforehand . subsequent day, remove the dough from the refrigerator, allow it to return to temperature and proceed to subsequent step.
9.Let the dough rise for 1 hour. Towards the top of the fermentation process, place the rack within the center of your oven and preheat it to 350 ° F / 175 ° C.
10.Brush the highest of the leavened dough with eggs. Bake until golden brown.
11.Remove the recent bread from the oven and immediately brush it with the water-sugar mixture to form it sparkle! Cool and luxuriate in hot or at temperature .
