English muffin open sandwich ｜ & kitchen --And kitchen's recipe transcription

Put (A) in a bowl, add lukewarm water and mix well with a wooden spatula.
Add (B) and mix.

When the powder is gone and it comes together, move it to the table.
Knead by hand until the surface is smooth.
Roll the dough, cover it with a wet cloth, and let it rest for about 10 minutes.

For petit tomatoes, cut the calyx into slices.
Cut the asparagus into 3 cm wide pieces.

Put (C) in a bowl and mix.

After resting the dough in 2 for 10 minutes, cut the dough into 8 equal parts.
Roll the dough and sprinkle with corn grits on both sides.
Arrange in a frying pan, cover and heat for about 10 seconds to warm a little.
In a slightly warm state, turn off the heat and leave it as it is, and ferment at room temperature for 40 minutes or more.

If the fermented dough is a little bigger, bake it on high heat for 30 seconds and then on low heat for 5 minutes.
Turn it over and bake one side in the same way.

Bake bacon well in a frying pan.
Heat the butter in a frying pan, add the egg liquid of 4 and bake.
Boil the asparagus.

Remove the heat from the burnt English muffin in 6 and cut it in half.
Apply tartar sauce to the center of the cut surface.
Place scrambled eggs, bacon and asparagus.
Place baby leaf, scrambled eggs, petit tomatoes and bacon.