crispy sandwich

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Leather: 120 grams of high-gluten flour, 100 grams of low-gluten flour, 35 grams of butter, 40 grams of fine sugar, 3 grams of salt, 180 grams of crispy butter, 1 egg.

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Filling: 1 piece of white toast, appropriate amount of salad dressing, appropriate amount of ham slices, appropriate amount of cheese slices, appropriate amount of egg skin.

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Use method of starting meringue ingredients to make meringue.

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Cut off the crust of the white toast.

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Cut the toast into four large slices with a bread knife.

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Spread the eggs into skins in the pan and set aside.

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Spread salad dressing on each slice of bread.

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Add egg skins and cheese slices.

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Put ham slices on the middle layer, and stick each slice firmly with salad dressing.

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Roll the meringue into a 0.4-cm rectangular thin sheet, wide and short enough to fit into the sandwich filling. Apply egg liquid on the meringue.

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Roll the bread slices with ham slices, egg slices and cheese slices in meringue and stick them firmly with egg liquid, and place them on a baking sheet pre-placed with baking paper.

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Spread the egg mixture on the outer skin of the meringue sandwich.

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Use a toothpick to make a few holes in the meringue to prevent the meringue from expanding during baking.

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Preheat the oven for 5 minutes in advance.

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Turn the heat to 180 degrees, put the meringue sandwich into the oven and bake for 20 to 25 minutes, until the color is even, and then baked.

1. The French three-fold method for puff pastry is one of the basic techniques in European pastry making. Western pastries are typically made using the simple folding methods of the French, English, and Scottish styles. The first two have a more complex process, while the Scottish method is simpler; it involves blending the fat into the dough rather than enclosing it, resulting in a poorer texture. Since the French and English methods produce a better texture, the use of this method is recommended. 2. You can also add meat floss to the middle layer of the sandwich. Since I did not have any prepared, I used an egg crepe instead; this is also used in Europe. 3. When baking, if the edges color unevenly, you can lay the sandwich on its side to bake the sides individually if necessary. Ultimately, an even color is preferred. 4. When wrapping the bread with filling, it is best to cut the bread slices to a suitable size, ideally a single serving. If it is made too large, it will be inconvenient to cut after baking and the pastry will easily break. It is recommended to use the size of one slice of bread, or even slightly smaller, which is also fine.