Sausage egg muffin | Cook Jiro GeorgeLABO's recipe transcription

Sift (A) into a bowl and add water and milk together.
Mix until it is gathered to some extent, remove from the bowl and knead.

Once the dough is in place, add butter and knead until glossy.
Place in a bowl, wrap and ferment for 40 minutes to 1 hour.

Take out 2 and remove the air, divide into 4 equal parts and roll each.
Flatten, sprinkle with corn masara and place in cercle.

Cover with a paper towel and ferment for 30-40 minutes.
Place a weight and bake in an oven at 200 ° C for 15 minutes.

ボウルに合挽肉、（B）を入れ、捏ねながら混ぜる。
空気を抜いて成形し、冷蔵庫で15分程置く。

別のボウルに（C）を入れ、混ぜ合わせる。

Add oil to a frying pan and heat over medium heat to bake the putty.
Melt butter (outside the amount) and add rosemary and thyme.
Turn it over, add butter (outside the amount) again, and bake while adding oil.

Take out the putty and put the muffin cut in half to let it absorb the oil.

バター（分量外）を溶かし、セルクルをのせて卵を中火で焼く。
卵白が沸騰したら水（分量外）を加えて蓋をし、30秒程焼く。

マフィンにソースを塗り、チェダーチーズをのせて軽く炙る。
パテ、目玉焼きをのせ、塩をふってマフィンをのせたら完成。