[squeeze Pack Variation] Squeeze Sandwich Tomato Egg Salad X Tuna Salad

Name: [squeeze Pack Variation] Squeeze Sandwich Tomato Egg Salad X Tuna Salad
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60ml water; 50ml milk; 1 piece egg; 1 1/2 tablespoons (about 21g) granulated sugar; 1/2 tsp (about 3g) salt; 1/2 tsp (about 2.5g) Instant Yeast; 30g Unsalted butter; 35ml Light cream; 2 tbsp Commercial tuna salad dressing; Some Sweet and sweet salad dressing; 2 slices and cut in half Tomato slices; 1/2 tbsp Chopped shallots or onion; Some Black pepper; Some Dried coriander leaves

by ShannonTsai

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The squeeze sandwich is a variation of the squeeze bag. Cut the finished squeezed bag longitudinally or horizontally, and clip the ingredients you like, so you can shape the bread without spending too much time, and make people feel "WOW~" bread. Very suitable to take out for a picnic~"

[squeeze Pack Variation] Squeeze Sandwich Tomato Egg Salad X Tuna Salad

1. Put milk, water, eggs, high-gluten flour, sugar, salt (do not touch the sugar), and dry yeast (do not touch the salt or sugar) into the bread machine one by one, select the dough mode (1 fermentation) to make bread dough. After starting for about 10 minutes, put in the cream that has returned to room temperature and continue to make the dough.

[squeeze Pack Variation] Squeeze Sandwich Tomato Egg Salad X Tuna Salad recipe

2. After the dough is made, take it out, divide it into 8 equal parts, knead it into circles, cover it with a fermented cloth and let it wake for 10 minutes.

3. The awake dough is rolled into three circles, rounded, and placed in an 8-inch angel cake mold or chiffon mold. Continue fermentation for 50 minutes.

4. Preheat the oven to 180 degrees C. Spread a layer of custard on the fermented dough.

5. Put the mold in an oven preheated to 180 degrees C and bake for 17 minutes. Remember to bake until the surface of the dough is colored (about 5 minutes), cover it with parchment paper to prevent the surface of the dough from being too burnt.

6. Take out the toasted bread and put it in a lower temperature before demoulding. This is squeezing the bread~

7. Cut the completely cooled bread into the middle of each ball about 2/3 of the depth.

8. Coat each facet with a layer of sweet salad dressing.

9. To make scrambled eggs: add some cream or salad oil to a pan and heat over medium heat. An egg + 35 ml of whipped cream, and an appropriate amount of salt, stir well, put it into the pan, wait until a thin layer of egg skin begins to condense on the edges, then start to stir with a high-temperature whisk.

10. Stir until there is no obvious egg liquid, then turn off the heat. Sprinkle an appropriate amount of black pepper and dried coriander leaves, continue to use the remaining temperature to stir until you like the softness and hardness, and then leave the stove.

11. To make tuna salad: Put chopped shallots or onions and commercially available tuna salad in a bowl, mix well, and season with salt and pepper.

12. The cuts for the sweet and sweet salad dressing have just been pictured, and the scrambled eggs and tuna salad are filled in the space; the portion where the scrambled eggs are placed is then sliced with tomato. carry out.

13. It is convenient to separate them one by one when eating.

Tips:
The finished squeeze bag can be cut longitudinally or horizontally, and the ingredients you like to eat will be visually different. If there are lettuce or other green leaves (just missing at home), the color will look better with them.