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식탁일기 table diary

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Ingredients

strong flour : 150g
全粒粉 : 100g
(A) Milk : 150g
(A) Egg : 30g
(A) East : 3g
(A)Honey : 30g
塩 : 3g
Unsalted butter : 20g
マヨネーズ : 適量
strawberry jam : 適量
ハム : 適量
レタス : 適量
トマト : 適量
目玉焼き : 適量

Time required

60minutes

Procedure

1) make the dough 00:12
Put (A) into a bowl and mix with a whisk.
Add the strong flour and whole wheat flour and mix with a rubber spatula until there are no lumps.
Add unsalted butter and salt and knead by hand for 10 minutes.
Cover with plastic wrap and let rise in a warm place for 1 hour and 30 minutes, until doubled in size.
Press it with your hand to release the gas.
2) mold 01:08
Transfer the dough to a cutting board.
Roll out into a square and divide into 36 equal pieces.
Roll it up with your hands and put it in a mold.
Cover with plastic wrap and let rise for 40 minutes until doubled in size.
Apply milk (not listed) to the surface of the dough.
3) bake 01:52
Bake 2 in the oven at 160 degrees for 25 minutes.
Remove from mold.
4) 仕上げる 02:04
3をお好みの大きさに切り、横半分に切る。
マヨネーズやいちごジャムを塗る。
ハム、レタス、トマト、目玉焼きを挟んで完成。

Point

- Bring unsalted butter to room temperature.
・A 20cm square mold is used.
・By applying milk (not listed) to the surface of the dough, the baked color will be beautiful.
・Preheat the oven to 160 degrees.
・Slice the tomatoes into rounds.
・Fermentation time is not included in the required time.