Egg Sandwich

Overview

I have made toast so many times, and this time it turned out particularly well. Not only did the dough ferment greatly, the color was beautiful, but it was also extremely soft. So I made a sandwich, sprinkled some black pepper on the eggs, baked them in a cake mold, and you have a breakfast~

Ingredients

Steps

Put a little warm water in the bottom of the bread machine and add low-gluten flour. (The weight of water is not included in the weight of cake flour)
Add bread flour.
Place salt and sugar diagonally.
Add yeast in the middle and start the first dough mixing process.
At the end of the program, add softened butter at room temperature. Start the second dough mixing process.
After the process, the dough can be pulled out into a tougher film.
Make one serving at room temperature.
Take out the risen dough and let it deflate.
Divide into three parts and let rest for 15 minutes.
Roll out that portion of dough and flatten the bottom.
Roll it up from top to bottom, tighten the edges, and place it in a toast box.
All three portions of dough are ready.
Place a bowl of hot water in the oven for the second rise.
The second serving reaches 7~8 points on the toast box.
Brush with a layer of egg wash.
Preheat the oven to 180 degrees for about 40 minutes.
Let the toast cool on the grill.
Crack the eggs into the cake mold and sprinkle a little black pepper on the surface.
Preheat the oven to 150 degrees for about 10 minutes.
Take out the baked eggs and let them cool, slice the toast, slice the sausage, shred the cabbage, and prepare the salad dressing.
Cover one layer at a time to make the sandwich.
Spread a layer of egg wash on the top slice of bread and sprinkle some salad dressing for decoration.
Preheat the oven to 150 degrees for 8 to 10 minutes.
The color is golden.
Breakfast is available~
O(∩_∩)O haha~
It’s time to eat~

Overview

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Ingredients

Steps