Chewy, Cheesy, Bacon Bread (serious)

From the creator

Cheesy Bacon Bread! While it might not be the first thing you think about when you think about Chinese food, these sorts of chewy, Asian style breads are everywhere in China these days. Great chance to teach you a bit about how to make milk bread, as well. 0:00 - Chewy, Cheesy, Bacon Bread 0:30 - Does China have Baked Goods? 0:46 - Wave 1: Hong Kong style Bakeries 1:10 - Wave 2: Taiwan style Bakeries 1:37 - Wave 3: Western style Bakeries 3:09 - Flour Variable 1: Ash Content 5:05 - Flour Variable 2: Water Absorption 6:04 - Tangzhong - Chinese vs Japanese 7:19 - High Level Overview 7:40 - Make the Tangzhong 7:53 - Mix Everything together, Knead Intensely 10:15 - The Windowpane Test 11:02 - Bulk Ferment 11:44 - Roll and Shape 13:47 - Proof 14:04 - Bake 14:52 - Is this Western or Chinese? INGREDIENTS Use whatever sort of high gluten/low ash flour you can find, but our recommendation would be to use a 00 flour. Caputo's Chef Pizza Flour should work great, if that's a brand that's convenient enough for you to source. The 'dough ingredients' will be: * Tangzhong - 50g 00 flour mixed with 60g hot, boiled water * 00 flour, 150g * Instant yeast, something osmotolerant (i.e. able to survive sugary environments), 3g * Sugar, 16g * Salt, 2g * Water, 50g; plus another 20g of additional water for adjustment (we used 70g in all) * Heavy cream, 30g * Honey, 10g * Butter, 20g Then besides that, we'll be spreading on the bread: * Bacon (use back bacon or Canadian bacon), 4 strips, two

Published 2021-12-20 · Watch on YouTube ↗
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