Main ingredients:
High-gluten flour: 230g; Brown flour: 40g; Salt: 1.5g; Yeast: 2.5g; Milk: 125g; Egg: 1; Corn oil: 20g; Sugar: 20g.
Auxiliary materials:
Egg: 1; Endive: 1; Purple cabbage: 1 piece; Cherry tomatoes: appropriate amount; Fruit radish: 1; Almonds: a small handful; Salt: 1 teaspoon; Olive oil: appropriate amount; Black pepper: a little; Balsamic vinegar: 1 teaspoon.
Taste: Salty and fresh; Process: Baking; Time-consuming: Several hours; Difficulty: Advanced.
Detailed steps for making Brown Bread Sandwich
Put the bread ingredients into the bread machine and knead the dough.
Two kneading programs, knead the dough to the complete stage, and be able to take out a glove film.
Place in a warm and humid place for the first fermentation, and ferment until it is 2.5 times larger than the original size.
Take out the dough and exhaust it, divide it into three equal parts, and roll them into balls.
Let the dough stand for ten minutes and then roll it into a long tongue shape.
Roll it up from top to bottom and let it stand for ten minutes.
Place the rolled dough vertically, roll it into a long tongue shape again.
Roll it up from top to bottom, put it into a non-stick mold, and ferment for the second time.
Ferment until the mold is nine-tenths full.
Preheat the oven, place it on the second to last layer, and bake at 180 degrees Celsius for about 35 minutes with hot air.
After the toast cools, cut off the edges of two slices.
Place endive and sausage slices on each slice of toast, respectively.
Place purple cabbage shreds and tomato slices on top of them, respectively.
Fry an egg in a frying pan, sprinkle a little salt and soy sauce for seasoning.
Place the fried egg on top of the tomato, cover it with the other slice of toast, and press it slightly with your palm.
Wrap the toast with oil paper and cut it in half from the middle.
Pair it with a cup of nutritious fruit and vegetable juice and vegetable salad for a full breakfast.
Eat a whole plate by yourself without any pressure.
