Corn Salad Sandwich

Overview

The weather is getting hotter and my appetite starts to get worse, but breakfast cannot be ignored. The sandwich is simple, quick and nutritious. Both office workers and housewives like it very much. It is the first choice for breakfast. Make a classic pancake in advance, bake two slices of toast in a toaster in the morning, and add your favorite corn and ham salad. It has a refreshing taste and is full of nutrition. Use it to wake up an energetic day!

Tags

• baking
• afternoon tea
• summer recipes
• students
• butter
• corn
• cucumber
• ham
• high gluten flour
• milk powder
• yeast
• powdered sugar
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 Put the liquid ingredients into the bread bucket, spread the flour on top, put salt, sugar, and milk powder on the diagonal corners, dig a small hole in the middle of the flour, add yeast, and start the bread machine kneading program for 10 minutes.

   

2. 2 Knead until the gluten is expanded and the surface is smooth, add softened butter.

   

3. 3 Select the kneading program and knead the dough for 10 minutes until it is complete, then pull out the glove film.

   

4. 4 Put the kneaded dough into the oven for the first fermentation, cover the dough with a layer of plastic wrap, put a bowl of warm water in the oven, and set it at 30 degrees for 1 hour.

   

5. 5 Let the dough rise until it is 2.5 times in size, and it will not bounce back or sink when you poke it with your hand.

   

6. 6 Take out the dough, knead and deflate, divide the dough into three balls, cover with plastic wrap and let rest for 15 minutes.

   

7. 7 Roll out the dough into a cylinder, do the same for all three, cover with plastic wrap and let rest for about 15 minutes.

   

8. 8 Roll out the dough into a long strip again, roll up the dough, place it with the seam facing down, and put the dough into the toast mold.

   

9. 9 Put it in the oven for the second fermentation, ferment at 38 degrees until 8-9 times into the mold.

   

10. 10 Place in the preheated oven, heat up and down to 175 degrees, for about 38 minutes. (Please refer to the temperament of your own oven for time and temperature). If the surface is darker in color, cover it with a piece of tin foil after 20 minutes.

    

11. 11 Immediately after taking it out of the oven, unmold it and let it cool on a rack. It is best to put it on its side for a while after taking it out to avoid denting. Wait until it is completely cool before slicing.

    

12. 12 Prepare the salad ingredients, blanch the corn, peel and dice the cucumber, and dice the ham.

    

13. 13 Pour in appropriate amount of salad dressing and stir evenly.

    

14. 14 Take two pieces of toast and put them in the toaster. I don't like the dark color, so I choose the first setting.

    

15. 15 Spread the corn salad evenly on the toast slices.

    

16. 16 Start a day full of energy.