Corn and Vegetable Sandwich
1.
Put all the ingredients except butter into the inner tank of the cook machine, and turn on the 3rd gear for kneading.
2.
After the dough is formed, add softened butter and continue to knead at 3 levels until the surface can be filmed.
3.
Use absorbent paper to absorb the moisture on the sweet corn kernels.
4.
Knead the corn kernels into the dough, shape it into a round shape, and leave it to ferment for about 40 minutes at a room temperature of about 28 degrees.
5.
Fermentation is twice as large, and it will not shrink when pressed with the index finger.
6.
Divide the dough into thirds, roll into a circle, cover with a damp cloth and relax for 15 minutes.
7.
Roll the roll twice and relax for 10 minutes in between.
8.
Put it in a toast box, put a bowl of boiling water in the oven, and leave it to ferment for about 40 minutes.
9.
Put it in the oven and bake at 175 degrees for 35 minutes.
10.
Slice the bread for later use, blanch the zucchini slices and cabbage leaves in water for 20 seconds to remove the water.
11.
Squeeze corn-flavored salad dressing on toast slices. Spread cabbage leaves and tomato slices.
12.
Spread sausage slices and squeeze a layer of salad dressing.
13.
Spread a layer of zucchini slices and carrots on top.
14.
Cover the bread slices and press them down slightly.
Tips:
Sweet corn kernels must be dried with absorbent paper before they can be added to the dough, and the corn kernels must be wrapped in the dough to continue fermentation.
