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식탁일기 table diary

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Ingredients

(A) Strong flour : 230g
(A) Water : 125g
(A) salt : 4g
(A) Yeast : 2g
(A) Olive oil : 5g
マヨネーズ : 適量
ハニーマスタード : 適量
レタス : 適量
チーズ : 適量
トマト : 適量
ハム : 適量
玉ねぎ : 適量
オリーブオイル(仕上げ用) : 適量

Time required

55minutes

Procedure

1) make the dough 00:17
Put (A) in a bowl and mix with chopsticks until the powder disappears.
Knead by hand for 10 minutes.
Cover with plastic wrap and place in a warm place to rise until doubled in size.
2) mold 00:50
Remove 2 from the bowl and shape into a circle.
Sprinkle flour (not listed) on a cutting board and spread the dough out to the size of a frying pan with a rolling pin.
Press with your fingertips to make an indentation.
Spread olive oil (not listed) evenly.
3) bake 01:39
Place the dough in a frying pan with the side coated with olive oil (not listed) facing down.
Cover and bake on low heat for 15 minutes.
Drizzle olive oil (not listed) over the top.
Flip over, cover and bake for another 15 minutes.
Remove to a wire rack and cool.
4) はさむ 02:33
パンを横半分に切る。
片方のパンにマヨネーズを塗る。
レタス、チーズ、トマト、ハム、玉ねぎを乗せる。
オリーブオイル(仕上げ用)をかける。
もう片方のパンにハニーマスタードを塗ってはさむ。
押さえて切って完成。

Point

・Recipe for sandwich bread that can be easily made in a frying pan.
・Do not use an oven.
・Fermentation time is not included in the required time.
・Do not use sugar, eggs or butter.
・During step 3, insert a toothpick after baking to check if the dough is sticky.