Explosively delicious and super satisfying! Korean Cheese Thick Egg Sandwich

Overview

This cheese and bacon sandwich that you'll fall in love with at first bite will completely change your taste buds. The thick-cut toast tastes particularly rich and crispy on all sides. When you take a bite, the cheese inside is very fragrant. The fried bacon and eggs are perfectly matched. Every bite is very satisfying. It is really delicious~

Tags

• baking
• breakfast
• bacon
• butter
• cheese slices
• condensed milk
• egg
• high gluten flour
• lettuce
• mayonnaise
• milk powder
• sugar
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Put all the toast ingredients in the kitchen machine except butter.

   

2. 2 Cover the mixing bowl with ice pack.

   

3. 3 Mix well in the first speed and knead the dough in the fourth speed.

   

4. 4 Knead until you can stretch out a rough membrane.

   

5. 5 Add room temperature softened butter.

   

6. 6 Mix until smooth dough.

   

7. 7 Continue kneading until the glove film becomes a film.

   

8. 8 Use a round scraper to help remove the dough, do not pull hard.

   

9. 9 The temperature out of the vat is below 26 degrees, the dough is rolled into a ball, and fermentation is carried out in an environment with a temperature of 28 degrees and a humidity of 75%.

   

10. 10 After half an hour, take out the dough, divide it into 6 equal portions, roll into balls and let rest for 15 minutes.

    

11. 11 Roll into ox tongue shape.

    

12. 12 Roll up from top to bottom.

    

13. 13 Relax for 15 minutes, then flatten, roll out and roll up again.

    

14. 14 Put it into the toast mold and send it to an environment with a temperature of 35 degrees and a humidity of 80% for secondary fermentation.

    

15. 15 Let it rise until it is nine minutes full and cover it with the lid.

    

16. 16 Place in the preheated oven and bake at 180 degrees for 45 minutes.

    

17. 17 Let cool and cut into thick slices.

    

18. 18 Melt butter in a non-stick pan.

    

19. 19 Put the toast slices in and fry until browned on both sides.

    

20. 20 Beat eggs, milk, and salt in a bowl.

    

21. 21 Melt the butter in a pot, pour the milk and eggs in, and slowly slide the edges in a circle after the edges have solidified. When the egg liquid is still a little fluid, turn off the heat and use the residual heat of the pot to solidify the egg liquid.

    

22. 22 Use the remaining oil to fry the bacon.

    

23. 23 Spread mayonnaise on toast slices, add 1 piece of lettuce, 1 cheese slice, milk-smoothed egg, 1 cheese slice, bacon, and then put on a piece of toast with mayonnaise.

    

24. 24 Wrap the prepared thick omelettes in oil paper, spread mayonnaise or salad dressing on top, and sprinkle with a little chopped parsley!