Main ingredients: bread flour 230g, whole wheat bread flour 50g.

Auxiliary materials butter 30g white sugar 36g salt 2g; Yeast powder 4g; Whole egg liquid 54g water125g; 2 ham sausages; Boiled eggs1; Proper amount of lettuce leaves

step

1. Add water, egg liquid, flour, sugar, salt and yeast powder in the order of putting liquid first and then putting solid, and separate sugar, salt and yeast.

2. After all the materials are put away, put them into the bread bucket, choose scheme 4-organic miscellaneous grains/whole wheat, and start working.

3. When kneading dough for the second time, add softened butter.

During the program from 0: 50 to 0: 46, be sure to observe the degree of dough fermentation. If it is not enough, press the pause button to continue the fermentation until the fermentation is completed. Ps: The pause button has a time limit, so restart the pause function every 20 minutes.

The bread machine makes a "drip-drip-drip" sound and the bread is baked.

6. Take out the bread barrel, demould it, put it on the baking net, air it to the palm temperature, and put it in a fresh-keeping bag for sealed preservation.

7. Baked all night, the skin is so soft that people can't bear to slice it.

8. Cut off the bottom of sliced toast and put it in a baking tray.

9. Bake in the oven 120 degrees for 2 minutes, and then cover with cotton cloth to prevent water loss. The purpose of heating is to make toast softer and easier to shape. However, don't burn it, or a roll will break.

10. Slice ham sausage, wash lettuce and drain.

1 1. Cook the eggs and cut them.

12. spread plastic wrap on the console, put a piece of toast, and spread lettuce, shredded ham and eggs.

13. Roll it up, wrap it with plastic wrap and set it.

14. Remove the plastic wrap when eating.