Main ingredients: a small bowl of high-gluten flour, a small bowl of low-gluten flour, a tuna fish.

Accessories: butter, granulated sugar, Nestle light cream, butter, dry yeast, water, sugar, eggs, salt.

Methods:

Put all the ingredients except the butter into the bread machine in the order of eggs, milk, water, then salt and sugar in two corners, then put the flour, and finally put the yeast, turn on the bread machine to knead the dough until smooth, then add the butter. Ferment the dough until it doubles in size, about 1 hour or so. Poke a hole in the dough with your finger dipped in some dry flour, and the dough around it without bouncing back or shrinking back is a better rise.

Place the fermented dough on a floured surface and knead out the air in the dough, using a rolling pin to deflate the dough. Thoroughly deflate the dough, divide it into 6 equal portions, roll it out, and let it rest for about 15 minutes.

Then roll the dough into a long sheet and then roll it up, trying to make the rolled dough even in size, width and thickness. Put the rolled dough into a toast box, and try to make the space between the dough even.

After 40 minutes of second fermentation, bake at 190 degrees for 40 minutes.

Cut off the sides of the toast and divide it into two equal pieces. Crush the canned tuna with a spoon and spread it on one piece of toast, then put the rinsed lettuce leaves on top of the tuna, and squeeze sesame dressing on the leaves.

Cover the other piece of toast with the dressing.