Purple Rice Cheese Sandwich
1.
Peel and mash the steamed pumpkin
2.
Add pumpkin puree, rock sugar powder, milk powder, and salt to the bread bucket
3.
Add water and bread flour that is yeast powder
4.
Start the kneading process, I used the Bacui 9500, about 6 minutes, the kneading will stop, and then add softened butter
5.
Wait for the end of a kneading process, the time is 30 minutes, the dough just reached the expansion stage
6.
Can pull out a thin and flexible glove film
7.
Cover the bread bucket with a wet cloth, and leave it naturally to about twice the size of the dough. Poke a hole with your finger and it won't bounce back.
8.
After the spread of the dough is loosened for 10 minutes, it will be shaped and placed in the toast mold.
9.
Put it in the oven and ferment at 38 degrees Celsius until it is 80% full, and brush the egg liquid on the surface without the cover.
10.
After preheating the oven at 180 degrees, put it in the oven and bake for 30 minutes. If there is no cover, cover with tin foil to prevent the top from sticking.
11.
The purple rice is steamed in a rice cooker like steamed rice, then add rock sugar powder and butter and mix well
12.
Let the toast cool and slice it, take three slices at a time, put the mixed purple rice on one slice, put a cheese slice on one slice, and put nothing on the slice.
13.
Stack the last three pieces together and reheat them in a sandwich mold.
14.
The mold is pressed tightly, and each side is heated for 1 minute
15.
The sandwich after reheating has a thin layer of crispy skin, soft purple rice and fragrant cheese inside, and the bread inside is also soft. A bite of the sandwich will blend in and diffuse in your mouth. You can eat it. I want to eat it
Tips:
1. I made two 450g toasts for this amount, and I don't want to make so many halves.
2. If you don’t have a sandwich mold, you can bake it in the oven for 2 minutes, or you can eat it directly.
