1. Put the main ingredients into the bread bucket, press the two kneading procedures and take it out when the fermentation is complete.
2. After weighing, divide it into six equal parts. Knead into a small smooth dough. Let stand for 5 minutes
3. Knead the small dough into a shuttle shape (as shown in the figure) and place it on the baking tray. Wait for the second fermentation.
4. Fermentation is complete, brush with egg liquid and sprinkle with sesame seeds
5. Put in the oven
6. About 170 degrees, bake for 10-12 minutes
7. Take one of the breads and cut it through the middle with a knife. My knife is not good enough. I hate it.
8. Dice corn, cucumber, and carrots, take a small pot, add appropriate amount of salt and water, pour it into a small pot, blanch it, and remove the water. Also blanched a few green cabbage leaves.
9. Squeeze a packet of Chobe salad juice into the above diced vegetables and mix well.
10. Put the green cabbage leaves and diced vegetables into the noodle gap and squeeze the tomato sauce.
11. You can start eating.
Tips:When discharging the bread machine, put the liquid first, then the powder. Salt and yeast cannot be put together. I usually put the yeast on the flour (make a small hole in the flour, put the yeast in and cover it)
The temperature and time of the oven are for reference only.
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