Mrs. ThePoint

This recipes is a modification of one offered by a blogger friend. Originally, she put small sausages in the middle. Since my husband favors egg and ham sandwich for breakfast, I thought I will add egg and ham to the mix. It worked out perfectly.

Ingredients: (16-20 small sandwiches)

• 2&1/4 cup flours
• 1&1/2tsp yeast
• 1/2 cup of sugar
• 2/3 tsp salt
• 2 egg
• 3 tbsp melted butter
• 1 &1/2 cup of warm water
• 2 fried eggs and some thin slices of ham (or small sausages)

1. Beat the egg and mix with warm water, yeast, sugar and salt.
2. When all above ingredients dissolved, slowly mix in flour and butter by hand.
3. Let the dough rise for 45-60 minutes in a warm place. Wait until the dough is 2-3 times bigger.
4. Separate the dough into 16 small pieces and set aside. Let rise for another 5-10 minutes.
5. Use a rolling pin to roll each piece flat. Place egg and ham in the middle of the dough.
6. Fold the dough over. Set the sandwich on a non-stick cookie sheet for another 45 minutes to rise.
7. Brush beaten eggs on top of each sandwich. (chopped scallions can be added on top at this time for decoration)
8. Bake the sandwiches at 375°F for 13 minutes.

Enjoy your beautiful, wonderful, convenient breakfast sandwiches.

(Recipes offered by “魚頭”)

火腿蛋攜帶式三明治

材料- (16-20小個份量)
高筋面粉 300克. 酵母（Yeast） 1.5茶匙. 糖 50-60克. 鹽 2/3茶匙 . 蛋 1隻 . 牛油（溶解） 30克溫水 140克. 迷你脆皮腸 (如依照片. 就需煎2-3顆蛋.煎成薄蛋皮.及16-21小片火腿片). 蛋液 (最后涂面饱用) １只

1.蛋打勻加入溫水+酵母+糖+鹽至完全溶解，
2.面粉一同筛匀于桌上，中间开一大穴，分数次倒入1与周边的面粉混合至不见面粉时，揉入牛油，搓成软滑面团。
3.放置大碗中，蓋保險紙，約45-60分鐘，第一次發酵至麵團2-3倍大 。
（完成後用手指插入面团中央，如果清楚的留下指痕即表示发酵完成，若指痕收缩，即代表发不够）
4.然後用手掌轻轻的把面团挤压一下，取出，用面掍捍平，此举可帮助压出多余空气，再分割成16小個小麵團 。
5.混圓每個小麵團及靜止5-10分鐘 。
6.將每個小麵團揉成甘荀型再輕輕搌開，包入腸仔，放焗盤上，焗盤底之前之前要掃上牛油。（如加蔥花可在這個步驟加上）
7.再待焗盤上做第二次發酵約45分鐘 。
8.掃上蛋液，入預熱185度焗爐焗13分鐘。

(這個食譜要謝謝 “魚頭”.這是她的美味貢獻)

* 1 杯麵粉= 125g; 1杯牛奶/奶水=245g; 1匙香草精=13g; 1大匙糖=4.2g; 1匙鹽 =18g;
1匙泡打粉/蘇打粉=1.5g; 1杯油/奶油= 218g; 1匙酵母=10g