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1. Make the breakfast cakes in advance to save a lot of time in the morning. Put all the breakfast cake ingredients into the bread bucket and knead the dough until you can pull out the tough film. The fermentation is twice as big in the warm place.
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2. Take out the fermented dough and ventilate into 6 portions, knead and let stand for 15 minutes
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3. Take one portion and press it with your hands, and cover both sides with corn flour to prevent sticking
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4. Put it into the hamburger mold and ferment it twice until the surface is gently pressed and slowly rebounds.
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5. Cover a piece of greased paper on the surface after the second heating, press an empty baking pan, and put it in the preheated oven at 180 degrees for 16 minutes.
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6. Cut out of the oven
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7. When making breakfast, boil the poached eggs first. In order to keep the eggs round after they are cooked, you can beat the eggs into a large round spoon like I did and put them in the boiling water.
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8. After basic setting, remove the spoon and cook slowly on medium and low heat until cooked. I like fully cooked but don't like soft-boiled eggs, so I cook for a while
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9. Prepare breakfast cakes during the cooking period, heat the breakfast cake slices
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10. Sliced intestine
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11. Spread your favorite vegetables
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12. Put the boiled egg on top
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13. Start to make the sauce, take an egg yolk, add a few drops of lemon juice to the hot water pot of the freshly boiled eggs, stir over water, and heat up with hot air
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14. After stirring for 2 minutes, add the melted and warm butter, and keep stirring while pouring
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15. Stir until golden and silky, add appropriate amount of salt and black pepper to taste. If you don’t eat it temporarily, put the sauce in a thermos while it’s hot and keep it warm. Pour the sauce when you eat it.
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16. Pour it on the poached egg and you can eat it, it's very delicious!
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Tips:The hollandaise sauce is cooked and eaten now, not for a long time, it is best to eat it within 1 hour
