1. Measure the toast materials other than butter and place them in a basin, and stir to form a dough without dry powder.
2. Put it in the bread machine and start the first kneading program for 20 minutes. After the program is over, the dough is kneaded to the extended stage, smooth, small pieces of rough film can be pulled out, and softened butter is added.
3. Start the second kneading program for 18 minutes. When the program is over, the dough is kneaded to the fully extended stage, and a large piece of smooth and unbreakable film can be pulled out.
4. The dough is directly covered and fermented in the bread bucket to double its size.
5. Take out the dough, sprinkle with dry powder to prevent stickiness, knead the dough, remove the air, divide into three equal parts, knead evenly, roll and relax for 10 minutes.
6. Take out the dough, sprinkle with dry powder to prevent stickiness, knead the dough, remove the air, divide into three equal parts, knead evenly, roll and relax for 10 minutes.
7. Take a dough, roll it into an oval shape, fold the upper and lower thirds in half toward the middle, make all of them, and relax for 10 minutes.
8. Take a dough, roll it into an oval shape, fold the upper and lower thirds in half toward the middle, make all of them, and relax for 10 minutes.
9. Turn the direction, roll out a tongue-shaped dough piece equal to the width of the toast box, and thin the bottom edge.
10. Turn the direction, roll out a long tongue-shaped dough piece equal to the width of the toast box, and thin the bottom edge.
11. Roll up from top to bottom into a cylindrical noodle roll, close the mouth and pinch it tightly.
12. Roll up from top to bottom into a cylindrical noodle roll, close the mouth and pinch it tightly.
13. Make three dough rolls and place them in a toast box.
14. Make three dough rolls and place them in a toast box.
15. Ferment for the second time until the toast box is eight or nine minutes full.
16. Ferment for the second time until the toast box is eight or nine minutes full.
17. Brush the surface of the toast with a layer of whole egg liquid, cover the lid, place the middle and lower layer of the preheated oven, heat up to 190 degrees, and bake at 170 degrees for about 35 minutes.
18. Brush the surface of the toast with a layer of whole egg liquid, cover the lid, place the middle and lower layer of the preheated oven, heat up to 190 degrees, and bake at 170 degrees for about 35 minutes.
19. Take out the baked toast, drop the toast box up and down twice, take out the toast and place it on the grill to let cool.
20. Take out the baked toast, drop the toast box up and down twice, take out the toast and place it on the grill to let cool.
21. Slice the toast. Prepare the salad ingredients, 1 hard-boiled egg, 1 slice of ham, appropriate amount of diced corn and carrot, and 1 small section of cucumber.
22. Slice the toast. Prepare the salad ingredients, 1 hard-boiled egg, 1 slice of ham, appropriate amount of diced corn and carrot, and 1 small section of cucumber.
23. Diced corn and carrots, diced hard-boiled egg, diced cucumber, diced ham, put in salad dressing and mix well.
24. Diced corn and carrots, diced hard-boiled egg, diced cucumber, diced ham, put in salad dressing and mix well.
25. Cut the toast on all sides, cut it diagonally, and put the salad filling in the middle and serve.
26. Cut the toast on all sides, cut it diagonally, and put the salad filling in the middle and serve.
Tips:1. In summer, the temperature is high, open the lid and noodles of the bread machine.
2. The liquid material should be increased or decreased in an appropriate amount according to the water absorption rate of the flour.
3. The oven temperature and baking time are for reference only, and adjust according to the conditions of your own oven.
4. Take out the baked toast, and gently drop the toast box twice to prevent the toast from retracting.
