Onion bacon sesame cakes

Flammkuchen, French tarteflambée, means pancakes sprayed out of flames. It is a traditional snack from Elsass, France. Elsass is also particularly popular in Germany due to its geographical proximity to Germany.
Traditional Flammkuchen is made of leavened dough rolled onto a thin base and spread with raw onions, smoked pork belly (bacon) and sour cream (Crèmefraîche), lightly sprinkled with a little salt and pepper to season. Due to the thin base, the baking time is relatively short.
In the early years, Flammkuchen baked it in a charcoal oven first and then baked bread, so that he could make full use of the high temperature in the oven. It usually takes only 12-15 minutes. If the temperature is too high and the color darken quickly, add the bread to lower the oven temperature, and then continue baking.
The origin of the name "Pancakes Made from Flame" is precisely because Flammkuchen was the first to be pushed into the oven, when the open fire in the oven had not been completely extinguished.
Bake it out until the bottom is thin and crisp. The onions absorbed the Crèmefraîche, and the bacon on the surface was roasted with oil and aroma. No wonder you can see people lining up to buy it in various markets in Germany.

Recipe Recommendations

flour 180 g
warm water 140 g
egg yolk one
onion 120 g
bacon 80 g

milk fragrance
baking
several hours
simple

Steps for Onion bacon sesame cakes

Mix fresh yeast well with 30g of warm water. Add about 55g of flour and knead into dough. Place it in a warm place and ferment for half an hour to form flour seeds. In the warm environment, the flour species increased significantly after half an hour.

Mix the remaining flour well with warm water.

Mix the dough seeds well with the dough mixed in step 3, place them on a floured workbench, and slowly insert a small amount of flour to finally become a non-sticky, elastic and smooth dough. Sprinkle flour on the surface, cover with a cloth, and ferment for 1 hour. The dough increased significantly after 1 hour in a warm environment.

Roll out the dough into a circle about 31cm in diameter, place it into a buttered mold, and press out about 1 cm edge with your fingers.

Beat the egg yolks. Stir Crèmefraîche with egg yolk well. Brush the stirred Crèmefraîche egg yolk on the dough sheet.

Cut onions into fine dices and sprinkle evenly on the dough sheet. Sprinkle with salt, pepper and Berberen evenly (Berberen is not a traditional seasoning, I add it myself). Be careful not to add too much salt and sprinkle bacon later. Cut bacon into diced pieces and sprinkle evenly on onions. Put in the preheated oven at 200 degrees for about 20 minutes.