Onion Bacon Croissant
Pan-fry the bacon without adding extra oil, using low heat to render out its natural fat. When shaping the dough, make sure to roll the croissants as tightly as possible.
Story
These savory onion and bacon croissants offer a delicious twist on a classic pastry. By utilizing the natural fats rendered from the bacon, the filling remains rich and deeply flavorful without being overly greasy. Perfectly rolled and baked to a golden crisp, they make for an irresistible homemade treat.
Ingredients
High-gluten flour
200g
Egg
1
Milk
100g
Bacon
1 strip
Onion
Appropriate amount
Sweet corn
Appropriate amount
Yeast
4g
Sugar
20g
Instructions
1
Step 1
Prepare all ingredients.
2
Step 2
Dice the bacon and onion.
3
Step 3
Heat a frying pan without adding oil, add the bacon and onion dice and pan-fry until fragrant.
4
Step 4
Add the sweet corn kernels and stir evenly, turn off the heat, let cool, and set aside.
5
Step 5
Put the milk and eggs into the bread machine bucket. Add the bread flour.
6
Step 6
Sprinkle salt and sugar over the flour. Start the bread machine [Knead] program. After one [Knead] program is complete, add butter and start another [Knead] program.
7
Step 7
Add the pan-fried bacon, onion, and sweet corn. Start the knead program. Stop the bread machine once the dough and filling are fully incorporated.
8
Step 8
Cover the dough with plastic wrap and place in a warm spot to proof. Proof until doubled in size.
9
Step 9
Take out the dough and deflate. After deflating, divide into 5 equal portions. Roll into balls and rest for 10 minutes.
10
Step 10
Take one portion of dough and shape into a teardrop shape.
11
Step 11
Roll out into a thin sheet. Roll up from the wider end.
12
Step 12
Place the shaped croissants on a baking tray and put in the oven to proof.
13
Step 13
Proof until doubled in size, brush with egg wash.
14
Step 14
Bake in oven at 180°C for 15–20 minutes.
