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BARLEYmax®-infused bacon epi

BARLEYmax®-infused bacon epi

The 'bacon epi' is a French pastry that has a distinctive sheaf-like appearance. The word 'epi' means 'ear' in French, but does BARLEYmax® have any connection to this name? This pastry has a crispy outer layer and a chewy inner texture, and when combined with BARLEYmax®, it offers a satisfying crunchy texture that you can enjoy.

The recipe is surprisingly easy! Cut slits into the elongated dough and fold it alternately to create the epi shape. By cutting the slits, the dough is cooked through quickly and becomes firm. It looks gorgeous and is easy to eat since you can easily tear off the sheaf part. Adding BARLEYmax® makes it even more enjoyable to eat. You can easily make this at home, so give it a try!

Materials

Material: Amount
Hard Flour: 160g
Cake Flour: 40g
Sugar: 6g
Dry Yeast: 1.6g
BARLEYmax®: 40g
Salt: 3.6g
Water: 140cc
Bacon: appropriate amount
Grain Mustard: appropriate amount
Whole Peppercorns: a little

Instructions

1: In separate bowls, mix the hard flour, cake flour, sugar, dry yeast, and salt.
2: Add water and mix lightly with a rubber spatula. Knead lightly until the powdery texture disappears. (It's okay if the surface is bumpy.)
3: Perform the "stretch and fold" process every 20 minutes for the dough made in step 2, and add 1/3 of the cooked BARLEYmax® (see point) in two parts.
4: Avoid drying out the dough and let it ferment for 40 minutes (27-29°C).
5: Divide the dough into four parts and shape them into rectangles. Roll them out to about 10cm x 20cm with a rolling pin.
6: Spread an appropriate amount of grain mustard on the surface. Put an appropriate amount of bacon cut into 3cm squares on top. Sprinkle with whole peppercorns. Pinch both ends of the dough and wrap the bacon carefully. Place the dough on a tray and sprinkle the remaining BARLEYmax® on top.
7: Leave a little of the bottom dough and cut deep slits about 4cm apart.
8: Bake in a 200°C oven for 20 minutes.