Take it with you on a picnic or outing. Egg conch bread sandwich
It is an egg sora bread sandwich that is good for children's snacks or outing lunch boxes.
0 serving
Within 0 minutes
메기맹이
Ingredients
  • Strong flour
    230g
  • Soft flour
    50g
  • Instant Dryist
    7g
  • grape seed oil
    30g
  • egg
    1ea
  • Water
    155g
  • egg
    5~6ea
  • onion
    1/2ea
  • Vegetable pickle
    1handful
  • Mayonnaise
    suitably
  • ground pepper
    little
  • Sugar
    50g
  • Salt
    3~4g
Cooking Steps
STEP 1/22
Put the amount of conch bread ingredients into the baking machine and complete the first fermentation. It doesn't matter if you have a conch bread mold, but I don't make it often, so I made a disposable conch bread mold. Roll the paper and make it 15cm long and 3cm wide in diameter and wrap it with foil again. (When wrapping with foil, cover the top completely.)
STEP 2/22
After completing the first fermentation, divide it into 10 pieces and leave it for 15 minutes. It comes out about 47 to 50g.
STEP 3/22
Roll the medium-fermented dough to about 40cm.
STEP 4/22
Tie the top part as shown in the picture and roll it around the mold.
STEP 5/22
Place in pan at appropriate intervals and apply secondary fermentation for about 40 minutes to double the dough. I'm a bit full of stuff to test the size;;;;; but I suggest you put it on a pan at intervals and bake it in two.
STEP 6/22
When the second fermentation is complete, apply egg water to the top. Make sure you don't apply too much so that it doesn't get stuck on the bottom.
STEP 7/22
Bake in a preheated oven at 180 degrees for about 10 minutes. When it's done, carefully remove the mold while it's hot and let it cool. You can fill it with chocolate cream or you can fill it with salad like me.
STEP 8/22
Add eggs with water and simmer on fire for 10 to 12 minutes. Add salt when boiling, cool in cold water and peel when done.
STEP 9/22
Mash the eggs and mix well with chopped onions, pickles, mayonnaise and pepper. I put a lot of hand-made pickles in it, but after tasting it, adjust the amount little by little.
STEP 10/22
Remove the paper foil wick carefully and cool it down
STEP 11/22
Fill it with egg salad.
STEP 12/22
Put the amount of conch bread ingredients into the baking machine and complete the first fermentation. It doesn't matter if you have a conch bread mold, but I don't make it often, so I made a disposable conch bread mold. Roll the paper and make it 15cm long and 3cm wide in diameter and wrap it with foil again. (When wrapping with foil, cover the top completely.)
STEP 13/22
After completing the first fermentation, divide it into 10 pieces and leave it for 15 minutes. It comes out about 47 to 50g.
STEP 14/22
Roll the medium-fermented dough to about 40cm.
STEP 15/22
Tie the top part as shown in the picture and roll it around the mold.
STEP 16/22
Place in pan at appropriate intervals and apply secondary fermentation for about 40 minutes to double the dough. I'm a bit full of stuff to test the size;;;;; but I suggest you put it on a pan at intervals and bake it in two.
STEP 17/22
When the second fermentation is complete, apply egg water to the top. Make sure you don't apply too much so that it doesn't get stuck on the bottom.
STEP 18/22
Bake in a preheated oven at 180 degrees for about 10 minutes. When it's done, carefully remove the mold while it's hot and let it cool. You can fill it with chocolate cream or you can fill it with salad like me.
STEP 19/22
Add eggs with water and simmer on fire for 10 to 12 minutes. Add salt when boiling, cool in cold water and peel when done.
STEP 20/22
Mash the eggs and mix well with chopped onions, pickles, mayonnaise and pepper. I put a lot of hand-made pickles in it, but after tasting it, adjust the amount little by little.
STEP 21/22
Remove the paper foil wick carefully and cool it down
STEP 22/22
Fill it with egg salad.
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