Vienna Milk Bread Sandwiches!

Name: Vienna Milk Bread Sandwiches!
Total time: 1 d
Yield: 3
Cuisine: Chinese
Ingredients: 4g yeast; 5g salt; 8g Sugar; 148g milk; 22g butter; Some Pickled cucumber (sliced); Some Canned tuna; Some Tomatoes (sliced); Some Ham; Some Salad dressing

by Sunny sister

4.9 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

3

The best choice for breakfast is to have reasonable collocation, comprehensive nutrition, and delicious appetizer. The amount is not too much, just eat it just right. The habits of each family are different, but in general carbohydrates, proteins, and vitamins should be available. My family prefers Chinese breakfast, but sometimes I change my taste and enjoy Western breakfast. Today's breakfast is actually a combination of Chinese and Western. The purple potato rice paste is mixed with Viennese milk bread sandwiches, and the meal is quite happy.
Viennese bread is made using the one-time fermentation method. The internal pores of this kind of bread are fine and uniform, and it has a good fragrance and taste in general hard bread, and at the same time has a thin, crisp and golden crust. Because of its salty taste, it is a good choice to make sandwiches in addition to simply eating. This milk bun is the most basic and simplest of Viennese bread. If you want to make Viennese bread, you must start with milk buns.

Vienna Milk Bread Sandwiches!

1. Knead the dough to the expansion stage by the post-oil method, cover it with plastic wrap and place it in a warm place to ferment to twice its original size;

2. Divide it into 8 equal parts and let it stand for 15 minutes with plastic wrap after spheronization;

3. Take a dough and press it flat to exhaust;

4. Fold the upper third of the dough toward the middle;

5. Fold the lower third of the dough upwards and pinch it tightly;

6. Turn the dough and knead it into an olive shape with both hands;

7. Place the shaped dough on the baking tray;

8. Put a large bowl of hot water in the oven, put the baking tray in the oven, take out after the second fermentation for about 30 minutes; (take out the baking tray, and the oven will begin to preheat 220 degrees)

9. Brush the egg liquid on the surface of the dough;

10. Use kitchen scissors to cut out the patterns in the middle of the dough, and then use another baking pan to buckle the baking pan with the dough to prevent the surface of the dough from drying out, and then continue to ferment for 15 minutes;

11. Put it in the oven at 220 degrees and bake for 15-17 minutes, and put it on the drying net after it is out of the oven;

12. Prepare the ingredients for the sandwich;

13. The bread is cut in the middle without cutting through;

14. Just add your favorite ingredients and enjoy!

Tips:
Windy sunny day:
1. When making Viennese milk bread, do not use scissors to cut the pattern after the second fermentation is completed, so that the dough is easy to collapse. If the pattern is not completely fermented, then continue to ferment for 15 minutes;
2. When the bread is baked, the temperature and time should be adjusted slightly because of the different ovens of each family;
3. The ingredients for the sandwich can be matched according to your own preferences.