Whole Wheat Black Pepper Chicken Breast Sandwich [beida Oven Recipe]

Whole Wheat Black Pepper Chicken Breast Sandwich [beida Oven Recipe]

1. First of all, let's make 100% whole-wheat toast. The queen T150 whole wheat flour is used here, which contains wheat bran. It is not recommended to use ordinary farmer's whole wheat flour, because the whole wheat flour itself is weak in gluten, and the water absorption is not as good as that of ordinary high-gluten flour. Different flours may cause large differences in the finished product.

2. First mix the ingredients except butter to form a dough to a roughly smooth state, and then add the softened butter

3. Knead to pull out the thick film

4. The edge of the hole is basically smooth. 100% whole wheat cannot pursue a thin and transparent glove film like high-gluten flour

5. Then arrange it into a circle and put it in a basin

6. Pack the basin with a large fresh-keeping bag, and then seal the opening. If you don't have such a big fresh-keeping bag, you can also put the dough directly in the fresh-keeping bag, leaving a space for the dough to ferment. Remember to tie the bag tightly,

7. Then put it in the refrigerator and ferment at 4-5 degrees to double the size, and the time is about 12-17 hours. If fermentation is not in place, the time can be extended, but it is best not to exceed 24 hours. There will be a sour taste, if you are in a hurry, you can also take it out and ferment at room temperature or in a fermentation tank.

8. The fermented dough is taken out and vented gently, divided evenly into 6 portions, covered with plastic wrap, and rounded and relaxed for half an hour. This is also the process of warming the dough and restoring the activity of the yeast.

9. Then take a loose dough and roll it into a beef tongue shape

10. Fold the left and right sides to the middle, keeping the width as consistent as possible

11. Then continue to roll

12. Roll up from top to bottom

13. Place them in the mold one by one, set 37 degrees, and 85% humidity

14. Ferment to 80% full, cover with lid

15. Remember to preheat the oven in advance. This time I use Beiding. It is heated at 170 and lowered at 200, and the lower layer can be baked for about 38 minutes. The baked toast is immediately out of the oven and the hot air is shaken out.

16. When the toast is aired to hand temperature, it can be sealed and stored in a fresh-keeping bag. A small amount of heat can keep the toast soft.

17. After the toast is done, we can start to make sandwiches. First, grill the chicken breasts and wash the chicken breasts.

18. Then wipe off the moisture with a kitchen paper towel

19. Then use a rolling pin to tap along the texture of the chicken breast, so that the thickness of the chicken breast can be kept consistent, and the texture of the knocked out when marinating is easier to taste

20. Spread a little olive oil evenly on both sides of the chicken breast, sprinkle with sea salt and black pepper to marinate for a while

21. After the oven is preheated, bake it at 200 degrees for about 18 minutes.

22. Cut the toasted whole-wheat toast into thick slices and place them in a sandwich mold with plastic wrap. Students who don’t have a sandwich mold can put it directly on the plastic wrap

23. Put two more lettuce leaves

24. Wash the carrots and shred them. If you have time, you can stir-fry them slightly. It can be eaten raw, but the nutrient absorption rate is low

25. Place two hard-boiled eggs

26. Take out the grilled chicken breast

27. Tear into strips and add a little black pepper sauce to taste

28. And put it on the egg

29. Cut 1/3 avocado and place it on the chicken breast

30. Cover with two more lettuce

31. Another piece of whole-wheat toast is on top. The advantage of having a sandwich mold is that there are so many things that you don’t worry about to fall or squeeze out

32. Then wrap the sandwich tightly with plastic wrap

33. Just cut it in half when you eat it.