Pumpkin sandwich bread

Overview

The weather has been really hot recently, and I haven’t eaten well for nearly two weeks, so the first thing a lot of people said when they saw me was, “You’ve lost weight. O(∩_∩)O” Haha~ Is there any better word in the world than this~ But it’s not good for your health if it continues like this for a long time, so I made a refreshing bun and paired it with vegetables for breakfast!

Tags

• baking
• butter
• cucumber
• egg
• high gluten flour
• lettuce
• pumpkin
• white sugar
• yeast
• zucchini
• milk
• salad dressing
• salt
• tomatoes

Ingredients

Steps

1. 1 Peel and seed the pumpkin and cut into small pieces. Place in the microwave on high heat for 3 minutes until soft.

   

2. 2 Put the flour into the bread barrel, put the salt and sugar diagonally, put the yeast in the middle, and put the cooled pumpkin next to it.

   

3. 3 Add an appropriate amount of milk according to the water absorption of the flour and start the first dough mixing process.

   

4. 4 At the end of the program, add softened butter at room temperature.

   

5. 5 After the second process, the dough can be pulled out into a tougher film.

   

6. 6 Make one serving at room temperature.

   

7. 7 Take out the dough and deflate it.

   

8. 8 Divide into three parts and let rest for about 15 minutes.

   

9. 9 Make a hole in the middle and place it on the baking sheet.

   

10. 10 Place a bowl of hot water in the oven for the second rise.

    

11. 11 Second serve completed.

    

12. 12 Preheat the oven to 190 degrees for about 25-25 minutes.

    

13. 13 Prepare the lettuce and cucumber slices, and lightly fry the eggs and zucchini slices in oil.

    

14. 14 Cut the bread in half crosswise and place eggs, lettuce, tomato slices, cucumber slices and zucchini slices in order.

    

15. 15 Pour some salad dressing over it.

    

16. 16 O(∩_∩)O Haha~ Let’s eat~