Bacon Bears | ベーコン入りくまパン

(日本語のレシピは以下にございます。)

Bacon Bears
These would be the cutest and most delicious gift that you could make for your dad for Father’s Day this year! With their little neckties, they’re ready to go off to work with him each morning, and fill his tummy with their bacon and sausage-filled tummies! These buns are fantastic when eaten straight after baking them, but once they’ve cooled down to room temperature, just microwave them for 1 minute, and they are just as soft and yummy as the day that you made them. The dough is versatile enough to be filled with a sweet filling instead, so use your imagination and fill them whatever you like!

Ingredients
[For the dough]
❤450 ml milk
❤ 60g granulated sugar
❤ 9g active dry yeast
❤ 600g bread flour
❤ 12g salt
❤ 45g butter

❤ 1 tsp cocoa powder
❤ milk (if needed)

❤ 1 egg, beaten (for glaze)

[For the filling]
❤ 1 tbsp olive oil
❤1 tsp garlic, minced
❤ 1 cup bacon, finely chopped
❤ 1 cured sausage, finely chopped (I used chorizo)
❤½ cup frozen corn, defrosted
❤1 onion, minced
❤ 2 tbsp pizza sauce
❤ 2 tbsp ketchup
❤½ cup mozzarella, shredded
❤¼ cup parmesan cheese, grated
❤ freshly ground black pepper, to taste
❤ dried chili flakes, to taste (if desired)

Directions

[To make the filling]
1. Place the minced onion in a microwave safe bowl, cover with plastic wrap, and microwave on high for 2 minutes.
2. Drizzle the olive oil into a frying pan and set it to medium high heat. Add the garlic and bacon, and cook until the bacon is lightly browned.
3. Add the sausage, corn and onion, and continue cooking until everything is well combined. Add the pizza sauce, ketchup, mozzarella, parmesan, black pepper and, if using, dried chili flakes. Turn off the heat, and mix well to combine everything. Transfer to a bowl, and allow the filling to fully cool.

[To make the buns]
1. Heat the milk in the microwave for about 1 minute until it is warm, but does not burn your finger if inserted into it.
2. Pour the milk into a mixing bowl, then add the sugar and sprinkle over the yeast. Be sure to do this before the milk cools down. Let this sit for 5-10 minutes until the yeast has developed and looks foamy.
3. In a separate bowl, mix together the flour, salt and butter. Add this to the wet mixture once the yeast has developed, and begin to knead the dough together.
4. Turn the dough out onto a floured surface and knead it for about 8 minutes. Sprinkle over more flour if it is too sticky to handle. Shape the dough into a ball, then place in a buttered bowl and cover with plastic wrap. Place it in the sun or a warm area and allow it to double in size.
5. Turn the dough out onto a floured surface, and punch it to release the air. Tear off a small piece of dough, and knead it together with the cocoa powder. If the dough gets too crumbly, wet your hands with milk and continue kneading. Then knead the plain dough for another 4 minutes. Cover the plain and chocolate dough with a damp dish towel and let them sit for 15 minutes. Divide the dough into 6 pieces and roll them into balls.
6. Divide each ball of dough in half. Then divide one half into half again. Out of the two smaller halves, divide one of them into 4 smaller pieces. You should be left with 1 large ball (the body), 1 medium ball (the head), and 4 small balls of dough (the nose, ears, arms and legs). Then divide the small balls of dough for the ears, arms and legs into half again. Do this with the other 5 balls of dough.
7. Working with one bear at a time, flatten the body and head portions into flat pancakes. Then spoon in about 1 ½ tablespoons of filling into the center of each pancake. Wrap the dough around the filling, and pinch the seams closed. Reshape them into balls, and place them seam-side down.
8. Cover 2 baking sheets with parchment paper, then arrange the bears and attach the nose, ears, arms and legs.
9. Tear off some pieces of the brown dough, and shape them into the eyes, ears, nose and neckties of the bears. If they aren’t sticking to the head and body, use a toothpick and secure them to the plain dough around the edges.
10. Cover the bears with a damp dish towel and let them sit for 20 minutes. Then brush them with a beaten egg and bake at 375F (or 190C) for 20 minutes, until the bears and their tummies are golden brown.

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ベーコン入りくまパン

材料
「生地」
❤牛乳 450ml
❤砂糖 60g
❤イースト 9g
❤ 強力粉 600g
❤塩 12g
❤バター 12g

❤ココアパウダー 小さじ1
❤牛乳(必要であれば)

❤卵(割りほぐした、照り用) 1個

「具」
❤オリーブオイル 大さじ1
❤にんにく(みじん切り) 小さじ1
❤ベーコン(みじん切り) 1カップ
❤ソーセージ(塩漬け肉、みじん切り) 1本 (今回はチョリソー❤)
❤冷凍コーン(室温に戻した) 1/2カップ
❤玉ねぎ(みじん切り) 1個
❤ピザソース 大さじ2
❤ケチャップ 大さじ2
❤モッツァレッラチーズ 1/2カップ
❤パルメジャーノチーズ(おろした) 1/4カップ
❤こしょう 適量
❤唐辛子(お好みで) 適量

作り方

「具を作る」
①みじん切りにした玉ねぎを耐熱容器に入れ、ラップにし、電子レンジで2分過熱する。
②オリーブオイルをフライパンに入れ、中強火にする。にんにくとベーコンを加え、きつね色になるまで炒める。
③ソーセージ、コーンと玉ねぎを加え、よく馴染むまで炒める。ピザソース、ケチャップ、モッツァレッラチーズ、パルメジャーノチーズ、こしょうとお好みで唐辛子を加える。火を止め、混ぜ合わせる。ボウルに移し、粗熱をとる。

「パンを作る」
①指を入れても火傷がしないほど牛乳を電子レンジで1分程温める。
②牛乳を大きなボウルに入れ、砂糖を加え、イーストを振って入れる。必ず牛乳が冷める前にイーストを入れる。イーストが発酵するまで、5~10分放置する。
③別のボウルに、強力粉、塩とバターを混ぜ合わせる。イーストが発酵したら、粉類を加え、生地をこねる。
④小麦粉にまぶした調理台に生地を移し、8分程こねる。ネバネバすぎる場合、強力粉をもう少しまぶす。生地をまとめ、バターを塗ったボウルに入れ、ラップに包む。太陽の光に浴びるや温かいところに置き、2倍ふくらめる。
⑤小麦粉にまぶした調理台に生地を移し、ガス抜きパンチする。生地を少量ちぎり取り、ココアパウダーとこねて、茶色の生地を作る。ボロボロになってしまう場合、手を牛乳で濡らし、こねる。プレーン生地を更に4分こねる。プレーンとチョコの生地に少し濡れた布巾をかぶせ、ベンチタイム15分。生地を6等分に分け、丸める。
⑥各パンを半分に分ける。分けたパンの片方をもう一度半分に分ける。その2個の中で、片方を4等分に分ける。全部で大1個(くまの体)、中1個(頭)、小4個(鼻、耳、腕と足)のパンになる。耳、腕と足のパンをもう一度半分に分ける。残り5個のパンを同様にする。
⑦くまを1個ずつ、体と頭の部分をパンケーキのように薄く伸ばす。体と頭の部分の真ん中にベーコンの具を大さじ1 1/2ずつのせる。生地を具に包む。丸め、とじめを下にする。
⑧天板を2枚にクッキングシートをひき、くまをアレンジし、鼻、耳、腕と足をつける。
⑨少々の茶色の生地をちぎり取り、くまの目、耳、鼻とネクタイを作る。生地がなじむように爪楊枝を持って、周辺生地におしつけるようにする。
⑩生地に少し濡れた布巾をかぶせ、ベンチタイム20分。卵をハケで塗り、190度のオーブンでクマさんのおなかがキツネ色になるまで焼く。(約20分)

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