Toast Sandwich

Name: Toast Sandwich
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 270g High-gluten flour; 40g Caster sugar; 25g butter; 20g Egg liquid; 1g salt; 4g yeast; 12g milk powder; 145g water; Some Ham; Some lettuce; Some salad

by sourcehe

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

5

Using toast to make sandwiches is the most common breakfast in my family. Simple and delicious, rich in nutrition, all ages love it. But as the weather gets colder, the success rate of making toast decreases, especially for home-style baking, the success rate is even lower. Actually, I didn’t choose the right toast powder. I have been using Arowana baking powder all year round. This time, my friend An used the Jinshan Japanese toast powder from Yihai Kerry. It is not affected by temperature and is fluffy and soft. , The entrance is soft and fragrant, the wheat fragrant is rich, the toast slices can also be drawn, and the elasticity is good.
Jinshan Japanese-style toast powder has a fine powder and a soft taste. The raw materials are selected 100% imported high-quality wheat. Using a milling time that is 80% longer than the traditional process, a finer Japanese-style flour can be ground), the toast is whiter and the powder is fine; this toast powder has high water absorption, and the toast has a moist and soft taste.

Toast Sandwich

1. Production process: A 450g toast mold with the following ingredients: 270g Jinshan Japanese toast powder, 40g fine sugar, 25g butter, 20g egg liquid, 1g salt, 4g dry yeast, 12g milk powder, 145 water Gram sandwich ingredients: ham, lettuce, salad, toast slices

2. Jinshan Japanese-style toast powder, milk, fine sugar, egg liquid, salt, and dry yeast are poured into the chef's machine and knead until the flour becomes gluten, put in the softened butter, and knead the flour with high speed until the expansion stage.

3. In the expansion stage, the dough can be stretched to be very thin and thin, commonly known as "glove film"

4. Knead the dough until it is smooth, cover it with a damp cloth, and ferment at room temperature to 2 times its size. The first fermentation is complete.

5. The fermented dough is squeezed out of the air in the dough and divided into 3 small doughs, let stand for 10 minutes, and ferment in the middle.

6. Take a fermented dough in the middle and roll it into an oval shape with a rolling pin;

7. The rolled dough can be rolled up tightly, and the closing part can be rolled thinner and tighter.

8. Put the rolled dough into a 450g toast box, put a plate of warm water in the oven, and put the toast box in the oven for 45 minutes. The function is according to the fermentation temperature at about 38 degrees.

9. The dough in the toast box is fermented to 8-9 minutes full, and then take it out. At the same time, take out the warm water in the oven.

10. Oven reservation, 165 degrees, 35 minutes, up and down, put the toast in the middle and lower levels of the oven. The baked toast is inverted and let cool and unmolded.

11. Let the toast cool and then slice it (it's best to slice it overnight, this toast is too soft and delicious.), go to the toast, slice the ham, wash the lettuce, and prepare to make a sandwich.

12. Spread a layer of oil on the sandwich maker, put a slice of toast, then put lettuce, salad, ham, and cover with a slice of toast. Close the machine and set the time for 3 minutes. After baking, cut diagonally.

Tips:
1. Jinshan Japanese-style toast flour, high protein content, good drawing, good elasticity, easy to film, the finished product is softer, the entrance is soft and fluffy, and the wheat is fragrant. You can make soft toast even with zero basis.