1. Put water, egg liquid, white sugar, butter, high-gluten flour, milk powder, and yeast into the bread bucket in sequence for kneading for about 40 minutes, and then for fermentation for about 1 hour to double the size
2. Take out and knead slightly and divide into 6 portions. Cover with plastic wrap and let stand for 15 minutes
3. Shape the 6 doughs so that the shapes can be freely displayed. The most basic is round shape. Cover the dough with the palm of your hand and make a circle to shape it. Then put it in the oven for secondary fermentation. Put a bowl of hot water under the oven to keep the air humidity above 75%. It will take about 40 minutes.
4. Take it out, brush the egg liquid on the surface, preheat the oven to 155 degrees, top and bottom heat, and bake the middle layer for about 17-20 minutes (pay attention to the different oven temperatures)
5. Peel the potatoes, steam them, and pack them into a puree. Stir in a little salt and dip your hands in oil to make 6 rounds.
6. Place the pan and fry on both sides until slightly yellow
7. Prepare the ingredients and start to divide the bread into two, wash the lettuce
8. Spread a little salad on the bottom of the bread, then add lettuce, add potato cakes, vegetarian chicken, and add some lettuce, squeeze the salad and cover with another slice of bread. You can make bread embryos and potato pancakes in the evening, and you can process them quickly in the morning.
Tips:If you want to make bread, it must be in the recipe and fermentation
