Brown Sugar Whole Wheat Egg Sandwich

Overview

Egg sandwiches made with brown sugar whole wheat toast and dragon fruit yogurt are a low-calorie breakfast on summer mornings. I believe you will like it.

Tags

• staple food
• baking
• home cooking
• brown sugar
• butter
• egg
• high gluten flour
• whole egg liquid
• whole wheat bread flour
• yeast
• milk
• salad dressing
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Put the liquid ingredients into the bread bucket, spread the flour on top, put salt, sugar, and milk powder on the diagonal corners, dig a small hole in the middle of the flour, add yeast, and start the bread machine kneading program for 10 minutes.

   

3. 3 Knead until the gluten expands and add softened butter.

   

4. 4 Select the kneading program and knead the dough for 10 minutes until it is complete. Pull out the glove film. The texture of whole wheat toast is not as delicate and smooth as ordinary toast.

   

5. 5 Put the kneaded dough into the oven for the first fermentation, cover the dough with a layer of plastic wrap, put a bowl of warm water in the oven, and set it at 30 degrees for 1 hour.

   

6. 6 Let the dough rise until it is 2.5 times in size, and it will not bounce back or sink when you poke it with your hand.

   

7. 7 Take out the dough, knead and deflate, divide the dough into three balls, cover with plastic wrap and let rest for 15 minutes.

   

8. 8 Roll out the dough into a cylinder, do the same for all three, cover with plastic wrap and let rest for about 15 minutes.

   

9. 9 Roll out the dough into a long strip again, roll up the dough, place it with the seam facing down, and put the dough into the toast mold.

   

10. 10 Put it into the oven for the second fermentation, ferment at 38 degrees until the mold is 8-9, then put it into the preheated oven, heat up and down to 175 degrees, for about 38 minutes. (For time and temperature, please refer to the temperament of your own oven and the thermal conductivity of the mold). If the surface is darker, cover it with a piece of tin foil after 20 minutes.

    

11. 11 Immediately after taking it out of the oven, unmold it and let it cool on a rack. It is best to put it on its side for a while after taking it out to avoid denting. Wait until it is completely cool before slicing.

    

12. 12 Boil the eggs and separate the yolk and white.

    

13. 13 Crush the egg yolks with a spoon.

    

14. 14 Add appropriate amount of salad dressing and mix evenly.

    

15. 15 Add chopped egg whites and mix.

    

16. 16 Take two pieces of whole wheat toast and put them in the toaster. I don't like the dark color, so I choose the first setting.

    

17. 17 Spread the egg salad evenly on the toast slices.

    

18. 18 Cover with the second piece of toast and press firmly.

    

19. 19 Cut in half into a triangle shape.

    

20. 20 Start with an energetic breakfast.