Bacon Cheese Bun
Recently, many friends have asked if there's a versatile dough that can be used to make N+1 types of bread from one batch. The formula from the previously made 【Basic Fresh Milk Toast】 is indeed very suitable. It can be sweet or savory, and it works well for basic toast as well as stuffed toast with lots of fillings. This time, a savory version will be demonstrated, replicating a popular bakery item – Bacon Cheese Bun. Note: Although it's called a versatile dough, it was designed for convenience when making various types of bread in one go. This doesn't mean one proportion fits all kinds of soft bread. Please keep this in mind. Important tips before making: ① Beginners should reserve some liquid during the initial kneading process and adjust based on the flour as needed. ② The amount of dry yeast is one-third of fresh yeast. ③ Strictly control the temperature of the dough. ④ Ensure the oven is preheated thoroughly before the final proofing is completed. This avoids the dough over-proofing due to incomplete oven preheating.
Ingredients
Steps
Original link: https://mp.weixin.qq.com/s/4NbnlY8lVxaaaNwtyxe4GQ
Mix all the dough ingredients except butter in the Chef M6 mixer bowl, set the timer for 12 minutes. Start at low speed (1 or 2) for half a minute until no dry flour remains, then switch to 6-7 speed for kneading. The dough being sticky at this stage is normal, keep going. PS: Beginners, please remember to reserve milk for adjustment. Chef machines aren't great at kneading doughs too high in hydration, so add liquid in parts during kneading. By around 6 minutes, as kneading progresses, the dough becomes less sticky and can stretch to form relatively rough large membranes.
At this stage, add softened butter and knead at 3 speed for about 1-2 minutes to incorporate the butter.
As the butter blends into the dough, gluten also gradually forms. Switch to 6 speed and continue kneading until reaching full extension phase, pulling out thin transparent membranes with excellent elasticity.
Shape into a round ball, dough temperature should be around 26°C. Place in a container, ferment in an environment of around 28°C and 75% humidity for 60 minutes.
Ferment until the dough grows 2.5 times in size.
Take out the dough and divide it into portions of approximately 73 g each, ensuring anti-stick. Avoid tearing the dough forcefully. Note: You can divide into about 14 portions. For this recipe, 12 bun portions were made, leaving 2 for old dough usage.
Shape into rounds; rest at 28°C with 75% humidity for 15-20 minutes.
Roll out the rested dough as shown in the picture.
Flip it over, as shown. Cut the bacon slices in half and place half a cheese slice in the center. Note: As shown, during baking, the cheese may melt and slightly overflow. For those concerned about cheese overflow, slightly widen the dough and let both ends naturally seal.
Fold the top and bottom of the dough toward the center and pinch the seams tightly.
Spray the surface and coat with cheese powder.
Use scissors to cut four equally spaced slashes on one side of each dough piece.
Place onto a baking tray, leaving space between each.
Proof at around 32°C with 80% humidity.
Proof until the dough doubles in size. Gently press the surface—if it rebounds slowly, it's ready.
Add a bit of sesame, slash the surface, squeeze salad dressing on top, and decorate with chopped parsley.
Place into a preheated SP50 flat oven using the sn1314 baking tray. For SP50 ovens purchased before the end of January 2022, bake at 200°C for 13 minutes. For SP50 ovens purchased after January 2022, bake at 200°C top heat and 180°C bottom heat for 13 minutes. Adjust flexibly based on the actual baking situation; refer to similar bread baking times/temperatures for other models.
Shock the mold after baking and remove.
Once completely cool, seal for storage.