Ingredients

Tangzhong

• 50gm （1/3 cup) bread flour
• 250ml （1cup water, could be replaced by milk, or 50/50 water and milk)

Bread

• 350gm (2½ cups) bread flour
• 55gm (3 Tbsp+2 tsp) caster sugar
• 5gm (1 tsp) salt
• 56gm egg (equals to 1 large egg)
• 7gm (1Tbsp +1 tsp) milk powder (to increase fragrance, optional)
• 125ml (½ cup) milk
• 120gm tangzhong (use half of the tangzhong you make from above)
• 5 to 6gm (2 tsp) instant yeast
• 30gm (3 Tbsp) butter (cut into small pieces, softened at room temperature)

Fillings

• bacon, to taste
• cheese, to taste

Instructions

Tangzhong

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Bread

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
3. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.
5. Arrange the rolled-up dough in a greased or non-stick loaf tin (as picture shown). Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
6. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Ingredients

• 2 lb(s) thick sliced bacon, chopped
• a big splash of water
• 8 onions, chopped
• 2 cup brown sugar
• 2 cup water
• 2 cup whiskey
• 1 tsp (or so) of red wine vinegar

Directions

1. Place your favourite saucepan over medium high heat. Toss in the bacon then pour in a big splash of water. Stir frequently with a wooden spoon. As the water simmers the bacon will begin to cook. Then as the water evaporates the bacon will render, releasing its fat. Lastly it will crisp as the fat left behind heats past the boiling point of water into the flavour zone. Keep an eye on the pans heat, adjusting as needed, keeping the bacon sizzling but not burning. Stir and be patient, until the bacon is evenly cooked, nicely browned but not particularly crisp, about 20 minutes.
2. Remove the bacon and strain off all but a quarter cup or so of the drippings. Pile in the onions and patiently brown over low heat until they are soft and caramelized, about 30 minutes. Add the bacon back in, accompanied by the brown sugar and water. Continue simmering until the water is absorbed and the mixture becomes thick and jam-like, about 20 minutes. Splash in the whiskey, reserving an ounce or so for the finish, and cook until you get back to the jam consistency, about another 25 minutes. Carefully transfer the mixture to the food processor, pulse it with the reserved whiskey and the vinegar, and you’ve got a smooth batch of bacon heaven!

Ingredients

• 1 pound thick-cut bacon, cut into 3/4-inch pieces
• 2 small sweet onions, peeled and thinly sliced
• 1 large shallot, peeled and very thinly sliced
• ½ cup pure maple syrup
• ¼ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• Kosher salt and freshly ground black pepper

Instructions

1. Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Keep all the bacon fat in the pan; do not discard.
2. Lower the heat to medium. Stir in the onions and shallots, and cook until softened, 8 to 10 minutes. Add the maple syrup, vinegar, Dijon, and Worcestershire sauce. Season with salt and pepper. Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the the jam has a glossy appearance and syrup-like consistency, about 1 hour.
3. Allow the mixture to cool for 20 to 30 minutes. Transfer to a blender and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency — it should be thick and chunky, not a paste.
4. Transfer to an airtight container. Bacon jam can be refrigerated for up to one month. Serve at room temperature.

Encore un truc à essayer !

Double chocolate bacon cupcakes
Makes about 3 dozen mini cupcakes

Candied bacon

• 5 strips of applewood smoked bacon
• About a cup of packed brown sugar

1. Preheat the oven to 350ºF.
2. Line a baking sheet with foil and place a wire rack across the top.
3. Spread the brown sugar out on a plate and press each strip of bacon into the sugar to thoroughly coat each side.
4. Place each sugared strip of bacon on the wire rack, making sure they aren’t touching one another.
5. Bake for 20-30 minutes, until the bacon is crispy, but not burned (My oven is wonky, so it took a few minutes longer for me).
6. Remove from oven and let cool. Chop into tiny pieces.

Chocolate cupcakes

• Scant 3/8 cup milk
• Scant ½ tablespoon white distilled vinegar
• 6 tablespoons unsweetened cocoa powder
• ¾ cups all-purpose flour
• ¾ cups sugar
• ¾ teaspoons baking soda
• ¼ teaspoon plus 1 dash baking powder
• ¼ teaspoon plus 1 dash teaspoon salt
• 1 large egg
• 6 tablespoons warm water
• 1½ tablespoons canola oil
• ½ teaspoon pure vanilla extract

1. Combine the milk and vinegar in a cup and let sit for 10 minutes.
2. Preheat the oven to 350ºF. Prepare a mini muffin tin by spraying it with Pam.
3. Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer (or a medium bowl if working by hand).
4. Add the egg, water, milk, oil, and vanilla, and stir until just smooth.
5. Fill the prepared mini muffin tin 2/3 full.
6. Bake about 8-12 minutes, until a toothpick inserted in the center comes out without any batter and perhaps just a few crumbs.
7. Let cool on a wire rack.
8. Pour a teaspoon of ganache (recipe below) over each cupcake and sprinkle with a teaspoon of candied bacon bits. Serve with a glass of milk.

Chocolate ganache

• ½ cup heavy whipping cream
• 1 cup semisweet chocolate chips*

1. In a medium saucepan over low heat, bring the cream to boil.
2. Pour the cream over the chocolate chips and let sit for 2-3 minutes.
3. Stir until thoroughly combined (at first, it’ll look too milky like it won’t combine, but it’ll eventually turn into velvety ganache).

*I made a batch with semisweet chocolate chips and with bittersweet chocolate chips and found the latter too overpowering for my taste.

Yummy!

Chocolate Covered Bacon

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 6

Ingredients

• 12 Slices Organic Bacon
• 2 oz. 100% Unsweetened Chocolate Baking Bar
• 2 Tbsp. Coconut Oil
• 1/8 tsp. Pure Stevia Extract Powder (or powdered sweetener to taste)
• Birch Xylitol
• 12 Wood Skewers

Directions

1. Thread each piece of bacon on wooden skewer and place on baking rack. Line a baking sheet with foil and then put the baking rack on baking sheet.
2. Bake bacon at 400 º F for 20-25 minutes until done. Be sure bacon is completely cool before the next step.
3. Chop chocolate and place in a double-boiler along with coconut oil. Whisk until smooth over medium heat.
4. Whisk stevia or powdered sweetener in chocolate to taste.
5. Using a basting brush, paint chocolate on both sides of bacon and lay on parchment paper. Cool in refrigerator until hard and then paint on a second coat.
6. After second coat of chocolate, sprinkle with xylitol granules and then return to refrigerator to harden.
7. Serve cold and enjoy!

Le gars explique comment faire son bacon à la maison. Il explique chaque étapes en détail.
Ce qui est bien, c'est qu'il montre comment fumer à froid quand beaucoup de recettes fument à chaud.

Quelques liens vers du matériel pour fumer :

• A-MAZE-EN Products
• Mac's BBQ

Une autre méthode pour réaliser son propre bacon. Il faut que j'essaye de faire ça !

Comment faire son bacon (à l'américaine) et sa pancetta. Une recette qui sera à comparer avec les autres que j'ai déjà.

À tester d'urgence :)

Ingrédients

• 1 tasse de beurre
• 1 tasse de cassonade
• 1 œuf
• 1 c. à thé d’extrait de vanille
• ¾ de tasse (environ 8 tranches) de bacon, cuit et haché
• ½ tasse de pépites de chocolat noir (ou plus, au goût)
• 2½ tasses de flocons d’avoine
• 1 tasse de farine
• ½ c. à thé de poudre à pâte
• ½ c. à thé de bicarbonate de soude

Étapes

1. Préchauffer le four à 350 °F. Tapisser une grande plaque à pâtisserie de papier parchemin. Réserver.
2. Dans un bol, mélanger les ingrédients secs ensemble. Réserver.
3. Dans un autre bol, crémer le beurre avec la cassonade au batteur électrique pendant environ 2 minutes, ou jusqu’à l’obtention d’un mélange léger et mousseux. Ajouter l’œuf et la vanille puis mélanger jusqu’à ce que le tout soit homogène.
4. Ajouter les ingrédients secs puis mélanger à l’aide d’une cuillère en bois. Incorporer le bacon et les pépites de chocolat.
5. Répartir 12 boules de pâte à biscuits sur la plaque à pâtisserie. Presser les boules légèrement avec les doigts puis enfourner pendant 20 minutes, ou jusqu’à ce que le contour des biscuits soit légèrement doré. Laisser refroidir complètement sur la plaque avant de déguster.

Une autre recette ici

J'ai déjà gouté quelque chose de similaire. Mais ce n'était pas fait maison. Il va falloir que je teste ça.

Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, Softened
• 1 lb. Thin(regular) Bacon, Sliced Into Thirds

Instructions

1. If you have them, slip on some latex gloves for the pepper prep...
2. Cut jalapenos in half, length-wise.
3. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).
4. Smear softened cream cheese into each jalapeno half.
5. Wrap jalapeno with bacon pieces (⅓ slice).
6. Secure by sticking toothpick through the middle.
7. Bake on a pan with a rack in a 375°F oven for 20-25 minutes.
8. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno.
9. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off.
10. These are best when the jalapeno still has a bit of bite to it.
11. Serve immediately, or they’re also great at room temperature.

Miam, du piment, du bacon, du fromage. Il ne manque plus qu'une bière avec ça ;)

Ingredients

• 4 (6 ounce) chicken breasts, butterflied or pounded thin
• salt and pepper to taste
• 2 tablespoons roasted jalapenos (or fresh, or pickled), diced
• ¼ cup cream cheese
• ¼ cup monterey jack or cheddar cheese, shredded
• 8 slices bacon

Instructions

1. Lay the chicken flat, season the outside with salt and pepper, spread ¼ of the mixture of the jalapenos and the cheeses on the chicken breasts, roll them up and wrap each in 2 slices of bacon.
2. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160°F to 165°F), about 20-30 minutes, or bake in a preheated 400°F/200°C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.

Un mariage improbable qui est vraiment excellent. À refaire !

Ingrédients

• 4 à 8 tranches de bacon
• 4 œufs
• 200g de sucre
• 210g de sucre brun
• 225g de beurre fondu (peut être remplacé par un mélange de beurre fondu et de gras de bacon fondu)
• 180g de cacao en poudre
• 2 c. à thé d'extrait de vanille liquide
• 70g de farine

Instructions

1. Préchauffer le four à 150°C (300°F).
2. Tamiser ensemble tous les ingrédients secs : le sucre, la cassonade, la farine, le sel et le cacao.
3. Casser les œufs dans un grand bol.
4. Battre les œufs au batteur électrique à vitesse moyenne jusqu'à ce que le mélange soit homogène.
5. À vitesse lente, incorporer les ingrédients secs aux œufs.
6. Une fois le mélange homogène, ajouter la vanille puis très lentement, incorporer le beurre fondu.
7. Ajouter le bacon à l'aide d'une spatule.
8. Faire chauffer le tout durant 45 minutes ou jusqu'à ce que le centre du brownie soit ferme.
9. Laisser refroidir et déguster !