Red sugar egg sandwich
By VicentaLakin
With an egg sandwich made with red sugar and a flamingo yogurt, in the summer morning, you'll like this low-heat breakfast。
Recipe Recommendations
- high-gluten flour 200 grams
- Whole-wheat bread flour 90 grams
- brown sugar 35 grams
- milk 145 grams
- whole egg liquid 35 grams
- butter 20 grams
- yeast 4 grams
- salt 2 grams
- eggs of 3
- salad dressing appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Red sugar egg sandwich
1
Preparation materials
2
The liquid material was placed in a bread drum, the flour was placed on it, salt, sugar and milk powder were placed on the opposite corner, a small pit was dug in the middle of the flour, the yeast was placed, and the laminated machine was activated for 10 minutes。
3
Scrambling to stretch and adding soft butter。
4
The selection of the 10-minute lasagna was completed, the mural was pulled out and the whole wheat toast was not as thin and smooth as ordinary toast。
5
The first fermentation is carried out by putting covered noodles in the oven, which is covered with a film and a bowl of warm water, 30 degrees an hour。
6
It ferments to 2.5 times the size of the noodles and does not bounce or fall。
7
Noodles are removed and the rear of the vents are divided into three groups, covering them with flavour for 15 minutes。
8
Scrambling the face of the noodles into a cylindrical form, with the same treatment being done for all three, covering the shampoo for about 15 minutes。
9
Once again, the strips were turned, the noodles were rolled up, the mouth was placed down, and the noodles were placed in a toaster。
10
The oven is fermented for the second time, 38 degrees of fermentation to 8-9 simulators, then placed in a pre-heated oven, with a fire of 175 degrees up and down for about 38 minutes. (Reference is made to the temperament of the oven and the heat of the mold) If the surface is darker, a tin paper can be added in 20 minutes。
11
When the furnace is released, it is best to remove the heat from the hanger and put it on the side for a while before it dents, before it is completely cooled and sliced。
12
Cook the eggs, separate the yolk。
13
Crush the yolk with a spoon。
14
Put a proper amount of salad sauce, evenly mixed。
15
Add shredded protein, mixed。
16
Take two pieces of whole wheat toast, put it in a multistore, don't like the dark, and choose one。
17
Sprinkle the egg salad evenly on toast。
18
Cover the second piece of toast。
19
Cut it, in a triangle。
20
Start full breakfast。