Crisp Sandwich
1.
Leather: 120 grams of high-gluten flour, 100 grams of low-gluten flour, 35 grams of butter, 40 grams of caster sugar, 3 grams of salt, 180 grams of shortening butter, and 1 egg.
2.
Filling: 1 piece of white toast bread, appropriate amount of salad dressing, appropriate amount of ham slices, appropriate amount of cheese slices, and appropriate amount of egg crust.
3.
The puff pastry material is made into puff pastry by the French three-fold method.
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Cut off the crust of the white toast.
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Cut the toast into four large slices with a bread knife.
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Spread the eggs in the pan and set aside.
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Spread salad dressing on each slice of bread.
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Put on the egg crust and cheese slices.
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The ham slices are sandwiched in the middle layer, and each slice is glued firmly with salad dressing.
17.
Roll the puff pastry into a 0.4 cm rectangular slice. The width and length of the puff pastry should be suitable for the sandwich filling. Spread the egg liquid on the puff pastry.
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Roll the slices of bread with ham slices, egg slices and cheese slices in the pastry crust and glue them with egg liquid, and put them in a baking tray with baking paper in advance.
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Spread egg wash on the outer skin of the puff pastry sandwich.
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In order to prevent the puff pastry from swelling during baking, prick a few eyes on the puff pastry with a toothpick.
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Preheat the oven for 5 minutes in advance.
22.
Adjust the firepower to 180 degrees, and bake the puff pastry sandwiches in the oven for 20-25 minutes. The color is even and ready to be out of the oven.
Tips:
1. The French three-fold method of pastry is one of the basic techniques for making pastry in Europe. Usually, pastry is made using the simple folding method of French, British and Scottish styles. The first two are more complicated to make. The Scottish style is relatively simple. It does not need to be oiled but is folded when it is made. The taste is poor. The French and English tastes are better, so this method is recommended.
2. Pork floss can also be inserted in the middle layer of the sandwich. Because I didn't prepare it, I used egg skins, which is also useful in Europe.
3. When baking, if the surrounding color is uneven, you can also put the sandwich on the side of the single grill if necessary. In short, it is better to have a uniform color.
4. When filling bread with fillings, it is best to cut the bread slices with a knife to a suitable size, enough for one person. If the bread is too large and it is inconvenient to change the knife skin to be fragile after baking, it is recommended that the bread slice is It's okay, or it doesn't hurt to be smaller.
