The amount in the recipe can make six loaves of bread.

WHAT YOU NEED

Ingredients

250 grams of starch
20 grams of fine sugar
4 grams of salt
20 grams of whole egg juice
4 grams of quick-dry yeast
120 ml of water
20 grams of unsalted butter
Tuna and potato salad in moderation
A little bit of salt.

How TO MADE Following Sakamoto's lead in making tuna potato bread

Steps 1 to 4

1. The flour, sugar, salt, and milk powder are placed in a mixing bowl and mixed.

2. Add yeast and egg juice to the water.

3. The liquid is poured into the stirring bowl and stirred into flakes with the cook's machine and the face hook.

4. Place the mixing bowl on the cookware, open the 2nd layer and the dough, when the dough becomes smooth and somewhat firm, add the softened butter, continue the 2nd layer of mixing until the expansion stage.

Steps 5 to 8

5. Remove the dough from the smooth surface and put it in a bowl, wrap it in a plastic bag, put it in a warm place or put it in the oven, turn on the fermentation function, start the basic fermentation for about 60 minutes.

6. When the dough is fermented to 2-2.5 times the size, after confirming the fermentation state with your finger, gently remove the dough from the bowl, divide it into 6 pieces, roll it separately, cover it with a preservative film, ferment for 15 minutes.

7. The dough is flattened into round slices and placed on a moderate amount of tuna and potato salad.

8. It is wrapped like a bag, the opening is facing down, the inside of the bag is placed in a paper mold, then it is placed on the grill, in the oven, the fermentation function is turned on, the bottom is heated, and the fermentation begins.

Steps 9 to 12

9. When the bread is doubled in size, take out the toaster, brush the egg yolk on the surface, cut the slices with scissors in the opposite direction, while preheating the oven at 220 ° C.

10. At the opening, squeeze a little salad dressing, put in the middle layer of the oven, bake at 200 °C for 12-15 minutes, until the surface is clearly colored.

11.