When studying in the United States, you can see the food truck food everywhere, the delicious food left in the memory, only seen in the magic capital in China, the price is 70+, and the price of a takeaway at home is easy to do! Traditional breads are made with italian longbread, cheese with Cheese whiz, Provolone cheese or American cheese. Today's oil-free quick hand bag is made with cheddar, Provolone Cheese and Parmesan cheese.
By raw sugar Studio
High gluten flour 135 g
Low gluten flour 15 g
Water 105 g
Sugar 5 g
Salt (for bread) 1 g
Yeast 3 g
Rib eye steak 200 g
1/4 onion
2 cloves of garlic
White mushrooms 4-5 pcs
Cooking oil to taste
Salt (to taste) to taste
Black pepper to taste
Butter 8 g
Provolone cheese to taste
Milk 20 ml
Cheddar cheese 2 slices
Parmesan cheese powder to taste
1: Add all ingredients to the cooker, low speed for 2-3 minutes, and mix all ingredients into a ball. Open for another 5-8 minutes at medium speed and knead the dough to a smooth, dry powder-free state without glove film.
2: Put the beaten dough into a clean basin, cover the surface with wet gauze or plastic wrap at room temperature or oven at 38 degrees for 30 minutes to ferment to 2-2.5 times larger.
3, the dough has a large water content, it is more sticky, and the countertop needs to be sprinkled with some dry powder. Remove the dough, press well to exhaust and cut evenly into two portions.
4: Roll out the dough into a beef tongue shape and harvest it downwards into a spindle shape.
5: Cover the dough with plastic wrap or gauze again for secondary fermentation.
6: Remove the dough and cut a few knives on the surface.
7, put a cup of warm water in the oven, 220 degrees for 10 minutes, and then adjust to 200 degrees for 10-12 minutes, if the surface is too dark, you can cover the tin foil halfway.
8: Finely chop the garlic, onion, mushrooms and cheese. To give sandwiches a little smoky flavor, I chose smoked provolone cheese.
9: Slice the beef frozen for half an hour. The meat I chose was a rib-eye steak, which contains more fat than other parts, and the aroma is more aromatic and fatter than other parts. Meat is frozen for half an hour in advance for easy slices.
10: Pour an appropriate amount of cooking oil into the pot and sauté the onion and minced garlic until fragrant.
11: Pour in the mushrooms, stir-fry the beef quickly, add salt and black pepper for simple seasoning. When the beef is sautéed and colored, turn off the heat and add butter to stir well.
12: Place provolone cheese on top of the steak while it's hot to soften.
13: Insulation of hot water, melt the milk and cheddar cheese and mix them into a thick state.
14: Cut the bread in half, add the beef filling, drizzle with cheddar cheese sauce, and finally sprinkle the appropriate amount of Parmesan cheese powder according to the taste!
15, the bread crust is crisp, the internal organization is very delicate, slightly chewy, the overall is still very soft. The beef filling in the middle is full of beef flavor, accompanied by onions, mushrooms, three kinds of cheese, salty and delicious, super satisfying!
1. Bread does not need to be kneaded glove film, no chef machine hand kneading can be done, novices can also easily operate. 2. Depending on the taste, the bread can also be replaced with a softer hot dog bread or a firmer baguette. 3. Meat is the main push rib eye, if it is not convenient to buy the original cut rib eye, you can try to use fat beef slices is also good. 4. The ingredients can be added to your preference with green and red pepper shreds, sour cucumber slices, and even a little cream sauce is a good choice!
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