Saturday, March 18, 2017

Bacon Epi Bears Recipe

I had so much fun making these Epi bear buns filled with bacon and cheese.  It is play dough time for me :)  This is my lastest addiction besides making plain bread for breakfast and our tea snack.  Shaping animal characters with the bread dough is so fun and I can't wait for the next play dough time.  There are many more characters that can be shaped with the bread dough and I feel like a kid again :p  And once again I say...practice makes perfect...these bear are not so beautiful as the one made by the original baker , a far cry in fact if compared with the original ones.  I did not have mini sausages at home when making the bears , thus I used the extra dough to make the ears and nose :p  .  Hubby said I am creative enough and he chomped down the row of bears in one sitting...LOL!  I am happy that he likes the taste of the buns ...of course, it is filled with bacon and cheese..his favourites ! Though the bears don't look cute but they taste good :)  Practice makes perfect...this is my first try anyway LOL!

I love kneading the dough because it gives me satisfaction
when it turned out nice :)  leave to proof for 1 hour

after 1 hour , poke a finger into the dough and if the dent remains
then it is then ready for use

visual steps

my epi bears are ready for baking :)

when they were taken out from the oven 
was " oh gosh ! they looked too cute to be eaten !"

they dont look like epi bears but more like grizzly bears
just the same, the taste delicious !

Bacon Epi Bears Recipe - adapted from


250 gm bread flour
155 gm lukewarm water
1/4 tsp salt
1/2 tsp black pepper
1 tsp instant dry yeast

4 slices of bacon
some grated cheddar cheese ( or cheese of your choice )

For eyes
toasted nori seaweed * I use chocolate - melted

For ears
sausage  * I replaced with dough
dry spaghetti - to attach the ear

For noses
toasted nori seaweed, sausage * I replaced with dough

1.  Measure the ingredients . Sieve the bread flour into a mixing bowl.  Add water, salt, black pepper and dry yeast into the flour.  Stir till well combined and knead a little. Take the mixture out and knead on a floured counter surface and knead for 2 to 3 minutes just enough for the dough to become smooth.

2. Roll the dough into a ball and place in a bowl.  Cling wrap and place in a warm place and let it proof till double its size.

3. Floured a surface.  Gently take out the dough onto the floured surface and divide the dough into 2 equal parts.

4. Take one portion , roll out the dough and fold the dough, so that the top and bottom to meet at center of it.  Close it firmly as if you were pasting it together. Place the seam facing the bottom. Do the same with the other portion.

5. Leave the two pieces of dough to proof for another 15 to 20 mins . Cover with a damp cloth.

6. Roll out the dough into a 10cm X 24cm rectangular.  Make sure that both horizonally and vertically the size allows for two strips of bacon to be placed on it.  Wipe off water from the bacon and place 2 strips of bacon on top of the dough.  Place grated cheese on the strip of bacon closer to you.

7. Start rolling the dough beginning with the side that is closer to you towards the other side, as if you were pasting it together.  Place the roll with the seam facing the bottom on lined baking pan. Repeat same with the second dough.

8. Leave the rolls to proof a second time till it doubles in size. ( cover with damp cloth )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 lto the sides alternating left and right. Preheat oven to 230 C and bake for 18 minutes.

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. 

Note: If using dough for the ear and nose, attach them to the bear face before baking. You can hop over here  for  clearer illustrations .

Enjoy !

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