Falafel

Measure the toast ingredients except butter into a bowl and stir into a dough without any dry powder.

Put the bread machine into the bread machine and start the first kneading program for 20 minutes. After the program ends, knead the dough until it reaches the expansion stage and is smooth. Small pieces and rough films can be pulled out, and softened butter is added.

Start the second dough kneading program for 18 minutes. At the end of the program, the dough is kneaded to the fully expanded stage, and a large smooth and unbreakable film can be pulled out.

Let the dough rise directly in the bread pan until doubled in size.

Take out the dough, sprinkle with dry flour to prevent sticking, knead the dough, remove the air, divide into three equal parts, knead evenly, round and let rest for 10 minutes.

Take out the dough, sprinkle with dry flour to prevent sticking, knead the dough, remove the air, divide into three equal parts, knead evenly, round and let rest for 10 minutes.

Take a piece of dough, roll it into an oval, fold the upper and lower thirds in half towards the middle, do everything, and let rest for 10 minutes.

Take a piece of dough, roll it into an oval, fold the upper and lower thirds in half towards the middle, do everything, and let rest for 10 minutes.

Turn the direction and roll out the dough into a long tongue shape as wide as the toast box, thinning the bottom edge.

Turn the direction and roll out the dough into a long tongue shape as wide as the toast box, thinning the bottom edge.

Roll up the dough from top to bottom into a cylindrical shape and pinch the edge tightly.

Roll up the dough from top to bottom into a cylindrical shape and pinch the edge tightly.

Make three dough rolls and place them in the toast box with the seam side down.

Make three dough rolls and place them in the toast box with the seam side down.

Ferment for the second time until the toast box is eighty-nine percent full.

Ferment for the second time until the toast box is eighty-nine percent full.

Brush the surface of the toast evenly with a layer of egg wash, close the lid, place the middle and lower racks of the preheated oven, bake at 190 degrees over low heat and 170 degrees over low heat for about 35 minutes.

Brush the surface of the toast evenly with a layer of egg wash, close the lid, place the middle and lower racks of the preheated oven, bake at 190 degrees over low heat and 170 degrees over low heat for about 35 minutes.

Take out the baked toast, knock the toast box up and down twice, take out the toast and place it on the baking rack to cool.

Take out the baked toast, knock the toast box up and down twice, take out the toast and place it on the baking rack to cool.

Slice the toast. Prepare the salad ingredients, 1 hard-boiled egg, 1 slice of ham, appropriate amount of diced corn and carrots, and 1 small segment of cucumber.

Slice the toast. Prepare the salad ingredients, 1 hard-boiled egg, 1 slice of ham, appropriate amount of diced corn and carrots, and 1 small segment of cucumber.

Blanch diced corn and carrots, dice hard-boiled eggs, dice cucumber, dice ham, add in salad dressing and mix well.

Blanch diced corn and carrots, dice hard-boiled eggs, dice cucumber, dice ham, add in salad dressing and mix well.

Cut off the four sides of the toast, cut it diagonally, and put the salad filling in the middle.

Cut off the four sides of the toast, cut it diagonally, and put the salad filling in the middle.

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