Crisp sandwich

Crisp sandwich

Introduction:

"In Europe, many families are very rich and frugal. They are incredibly stingy. These families often reprocess the food left over for a few days, but when you taste it, it tastes great! You can't believe it's made of leftovers. It's true that some of these reprocessed foods have been honed for several years, from which many famous and delicious foods have been created. These foods are still popular today, from the head of a country to the common people. Let's pick up some of these recycled delicacies and introduce them to our friends. First, I'd like to introduce a crisp sandwich, which is made of leftover bread

Production steps:

Step 1: leather material: 120g high gluten flour, 100g low gluten flour, 35g butter, 40g sugar, 3G salt, 180g shortening butter and 1 egg.

Step 2: filling: 1 white toast, appropriate amount of salad dressing, appropriate amount of ham slices, appropriate amount of cheese slices and appropriate amount of egg skin.

Step 3: use the three fold method to make the pastry.

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Step 9:

Step 10: peel the toast.

Step 11:

Step 12: cut the toast into four slices with a bread knife.

Step 13: skin the eggs in the pan.

Step 14: spread salad dressing on each slice of bread.

Step 15: put on the egg skin and cheese slices.

Step 16: put ham slices on the middle layer, and stick each slice with salad sauce.

Step 17: roll the pastry into a 0.4cm rectangular sheet, the width and length should be able to wrap the sandwich filling, the size is appropriate, and the pastry should be coated with egg liquid.

Step 18: roll the bread slices with ham slices, egg slices and cheese slices with pastry, stick them with egg liquid, and put them into the baking tray with baking paper in advance.

Step 19: spread the egg on the crust of the pastry sandwich.

Step 20: in order to avoid the expansion of the pastry, prick a few eyes on the pastry with toothpick.

Step 21: preheat the oven for 5 minutes.

Step 22: turn the firepower to 180 degrees, bake the pastry sandwich in the oven for 20-25 minutes, and the color is even.

Materials required:

High gluten flour: 120g

Low gluten flour: 100g

Egg: 1

Fine granulated sugar: 40g

Shortening butter: 180g

Notes: 1. The French triple folding method of pastry is one of the basic techniques in the production of European pastry. Generally, pastry is made by the simple folding method of French, English and Scottish. The former two processes are more complex, while the Scottish style is simpler. It is not wrapped in oil but folded with mixed oil. The taste of pastry is poor, and the taste of French and English is better, so it is recommended Use this method. 2. In the middle layer of the sandwich can also be sandwiched with meat floss, because I did not prepare, so the use of egg skin, also useful in Europe. 3. When baking, if the color around is uneven, you can also put the sandwich down and bake it on the side if necessary. In short, uniform color is better. 4. When wrapping the bread with stuffing, it's better to cut the slice of bread with a knife of appropriate size, enough for one person. If it's too big, it's inconvenient to change the knife after baking, and the crust is fragile. It's suggested that the size of a piece of bread is appropriate, or it's no harm to make it smaller.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet