Bacon epi bears recipe

Bacon epi bears recipe
The measuring cups used are all the type that is used in the US.

serving2(original recipe makes 2bacon epi bears)
2cups/8,8oz/250g/ bread flour
1/2cup+1/4cup/5,5oz/155g water(use lukewarm water during wintertime)
1/4 teaspoon salt
1/2teaspoon black pepper 
1teaspoon instant dry yeast
4 sliced bacon
Cheese(some your favorite cheese )
For eyes
toasted nori seaweed.
For ears
sausage, spaghetti(not boiled)
For noses
toasted nori seaweed, sausage

1.Measure the ingredients. Shake the bag of flour a little to add some air to it, and then put it in a bowl. If you press on top of it, the weight of the flour will change quite a lot so be careful.

Place water, black pepper and yeast in a bowl and mix well. Add the flour and knead a little, then take the mixture out onto a countertop and knead for 2 to 3 minutes, just enough for the dough to become smooth.

Then, roll the dough into a ball and put into a bowl.

Put plastic wrap onto the bowl. Then, by keeping this bowl somewhere warm, do the primary fermenting until the dough blows up to twice its size.

Sprinkle just a little flour on the countertop. Use a card to scrape around the edges of the bowl and take the whole dough out at once. Be careful not to damage the dough when doing this.

Divide the dough into 2 equal parts.

Fold the dough so the top and bottom will meet at the center of it.

Close it firmly as if you were pasting it together.

Place the dough so the seam will come at the bottom. Do the same with the other piece of dough.

Let the dough sit for 15 to 20 minutes after placing a fully wrung wet cloth on top.

Turn the dough around so the seam will be on top and gently press the dough from the sides into a rectangular shape. (Make sure that both horizontally and vertically the size allows for two strips of bacon to be placed on it.)(3,9in×9,4in/10cm×24cm)

Wipe water off of the bacon and place it on the dough. Place cheese on the strip of bacon that is closer to you.

Start rolling the dough beginning with the side that is closer to you towards the other side, as if you were pasting it together.
Be especially careful with the first roll and hold firmly as if you were to create a core with it.

Once you roll the dough completely, place it so the seam will come directly on top and close it well.

Then turn it so the seam will be at the bottom again.

Place a baking sheet on an oven plate, put the dough on top,

To prevent the dough from drying up, place plastic wrap and a fully wrung wet cloth on top. Make sure the plastic wrap does not stick to the dough. Do the secondary fermenting until the dough blows up to twice its size.

Right before baking, mark the dough at 6 different spots with your fingers. Then cut the dough on those spots using scissors and pull them to the sides alternating left and right.
Preheat the oven to 450F degrees (230 degrees Fahrenheit.)and bake for 18minutes.

Cut the sausages in round slices of about 0,4 inches and fry in a frying pan. While the bread is still hot, break the spaghetti in pieces of an appropriate length and use them to prick the sausage slices. These will become the bears' ears.
Please use the spaghetti without boiling them. If you prick the sausages when the bread is still hot, they will absorb some water, which will make them easier to eat.
let them cool down on a rack.

Create eyes and noses using toasted nori seaweed. I used a seaweed puncher to make eyes and nose. The seaweed puncher is very convenient, since all you have to do is place the seaweed in it and push to cut out the parts of the face. You can buy it on Amazon Japan.


Baking times and the temperature of the oven will differ according to the model, so please make adjustments accordingly.
Because this blog translates Japanese in a translation site and writes it, there may be the place where a sentence is wrong sorry.
Thank you for reading this to the end.