Homemade Vs. 7-Eleven: Japanese Egg Salad Sandwich • Tasty
Check out our Homemade Vs. 7-Eleven Japanese Egg Salad Sandwich
Here's the recipe for our homemade Japanese Egg Salad Sandwich:
Egg Salad Sandwich
Servings: 2
This Japanese-style egg salad sandwich is comforting and delicious, especially on the soft, slightly sweet homemade shokupan. The recipe is double what is shown in the video and uses a standard shokupan mold, which can be purchased online and kitchen specialty stores.
Shokupan
3 cups (500 grams) bread flour, plus more for dusting
2 tablespoons (24 grams) sugar
1 teaspoon (6 grams) kosher salt
1 cup (270 milliliters) water
½ cup (100 milliliters) milk
1½ teaspoons (6 grams) instant yeast
¼ cup (50 grams) unsalted butter, room temperature
Nonstick cooking spray, for greasing
Egg Salad
5 large eggs
3 tablespoons mayonnaise, preferably Kewpie
1 teaspoon sugar
1 tablespoon heavy cream
½ teaspoon kosher salt
2 tablespoons unsalted butter, softened
Special Equipment
Large shokupan mold
Preparation
1. Make the shokupan: Add the bread flour, sugar and salt to a large bowl. Mix well.
2. Make a well in the center of the dry ingredients and add the water, milk, and yeast. Mix with a bowl scraper until a dough forms.
3. Turn out the dough onto a lightly floured surface and knead until smooth and shiny, 5-10 minutes.
4. Flatten the dough a bit, then add the butter to the center and wrap the dough around it. Continue kneading the dough until the butter is well-incorporated, about 10 minutes. Shape the dough into a ball, transfer to a medium bowl, and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour.
5. Turn the proofed dough onto a lightly floured surface. Punch down the dough. Shape the dough into a ball and put it in a bowl. Cover with a damp towel and rest it for 20 minutes.
6. Turn the dough out onto a lightly floured surface. Cut in half. Roll one half into an oval shape about 12 inches (30 centimeters) long and 6 inches (15 centimeters) wide. Fold in around 1 inch on both sides of the dough. Roll the dough into a log. Pinch to close the seam. Repeat with the other half.
7. Grease a 4 x 8-inch shokupan mold with nonstick spray. Place the dough pieces side by side in the pan, seam-side down. Cover with plastic wrap and proof in a warm, draft-free place for 1 hour, or until doubled in volume.
8. Preheat the oven at 425°F (220°C).
9. Close the lid of the mold and transfer to the oven. Reduce the oven temperature to 400°F (200°C) and bake the bread for 40 minutes, until golden brown.
10. Remove the pan from the oven, and carefully drop the pan on a flat surface 1-2 times to help release excess air from the bread. Remove the bread from the pan and let cool completely on a wire rack.
11. Make the egg salad: Bring a medium pot of water to a boil over medium heat. Prepare an ice bath in a medium bowl and set nearby. Add the eggs to the boiling water and cook for 12 minutes, then transfer to the ice bath to cool.
12. Once cool enough to handle, peel the eggs. Separate the yolks and whites and add the yolks to a medium bowl. Chop the whites.
13. Mash the egg yolks with a fork, then add the mayonnaise, cream, sugar, and salt, and mix until smooth. Add 2 tablespoons of chopped egg white and mix to incorporate.
14. Make the sandwiches. Slice 4 ½-inch thick slices of bread. Reserve the rest for another use. Spread 1 tablespoon softened butter over 2 slices of bread. Spread half of the egg salad over each buttered slice. Top with the other slices of bread and press down lightly. Cut off the crusts, then slice the sandwiches in half.
15. Enjoy!
Subscribe to Tasty: https://bzfd.it/2ri82Z1
About Tasty:
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Connect with Tasty:
Like us on Facebook: http://www.facebook.com/buzzfeedtasty
Follow us on Instagram: https://www.instagram.com/buzzfeedtasty/
Follow us on Twitter: https://www.twitter.com/tasty
Check out our website: https://www.tasty.co/
Shop the Tasty Kitchenware line: https://t.co/0dPSuobra7
Shop the Tasty Merch line: https://amzn.to/2GJ2xvv
Subscribe to Tasty Newsletters: https://www.buzzfeed.com/newsletters/tasty
Credits: https://www.buzzfeed.com/bfmp/videos/81960
MUSIC
Licensed via Audio Network
Magic Moments
Licensed via Warner Chappell Production Music Inc.
Take You Anywhere_NoVox
Licensed via Warner Chappell Production Music Inc.
Kitsch Luxury_Full
Licensed via Warner Chappell Production Music Inc.
Cocktail Party_Full
Licensed via Warner Chappell Production Music Inc.
Kittens And Kitsch_Full
Licensed via Warner Chappell Production Music Inc.
Frou Frou_Full
Licensed via Warner Chappell Production Music Inc.
https://www.youtube.com/c/buzzfeedtasty
Видео Homemade Vs. 7-Eleven: Japanese Egg Salad Sandwich • Tasty канала Tasty
Here's the recipe for our homemade Japanese Egg Salad Sandwich:
Egg Salad Sandwich
Servings: 2
This Japanese-style egg salad sandwich is comforting and delicious, especially on the soft, slightly sweet homemade shokupan. The recipe is double what is shown in the video and uses a standard shokupan mold, which can be purchased online and kitchen specialty stores.
Shokupan
3 cups (500 grams) bread flour, plus more for dusting
2 tablespoons (24 grams) sugar
1 teaspoon (6 grams) kosher salt
1 cup (270 milliliters) water
½ cup (100 milliliters) milk
1½ teaspoons (6 grams) instant yeast
¼ cup (50 grams) unsalted butter, room temperature
Nonstick cooking spray, for greasing
Egg Salad
5 large eggs
3 tablespoons mayonnaise, preferably Kewpie
1 teaspoon sugar
1 tablespoon heavy cream
½ teaspoon kosher salt
2 tablespoons unsalted butter, softened
Special Equipment
Large shokupan mold
Preparation
1. Make the shokupan: Add the bread flour, sugar and salt to a large bowl. Mix well.
2. Make a well in the center of the dry ingredients and add the water, milk, and yeast. Mix with a bowl scraper until a dough forms.
3. Turn out the dough onto a lightly floured surface and knead until smooth and shiny, 5-10 minutes.
4. Flatten the dough a bit, then add the butter to the center and wrap the dough around it. Continue kneading the dough until the butter is well-incorporated, about 10 minutes. Shape the dough into a ball, transfer to a medium bowl, and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour.
5. Turn the proofed dough onto a lightly floured surface. Punch down the dough. Shape the dough into a ball and put it in a bowl. Cover with a damp towel and rest it for 20 minutes.
6. Turn the dough out onto a lightly floured surface. Cut in half. Roll one half into an oval shape about 12 inches (30 centimeters) long and 6 inches (15 centimeters) wide. Fold in around 1 inch on both sides of the dough. Roll the dough into a log. Pinch to close the seam. Repeat with the other half.
7. Grease a 4 x 8-inch shokupan mold with nonstick spray. Place the dough pieces side by side in the pan, seam-side down. Cover with plastic wrap and proof in a warm, draft-free place for 1 hour, or until doubled in volume.
8. Preheat the oven at 425°F (220°C).
9. Close the lid of the mold and transfer to the oven. Reduce the oven temperature to 400°F (200°C) and bake the bread for 40 minutes, until golden brown.
10. Remove the pan from the oven, and carefully drop the pan on a flat surface 1-2 times to help release excess air from the bread. Remove the bread from the pan and let cool completely on a wire rack.
11. Make the egg salad: Bring a medium pot of water to a boil over medium heat. Prepare an ice bath in a medium bowl and set nearby. Add the eggs to the boiling water and cook for 12 minutes, then transfer to the ice bath to cool.
12. Once cool enough to handle, peel the eggs. Separate the yolks and whites and add the yolks to a medium bowl. Chop the whites.
13. Mash the egg yolks with a fork, then add the mayonnaise, cream, sugar, and salt, and mix until smooth. Add 2 tablespoons of chopped egg white and mix to incorporate.
14. Make the sandwiches. Slice 4 ½-inch thick slices of bread. Reserve the rest for another use. Spread 1 tablespoon softened butter over 2 slices of bread. Spread half of the egg salad over each buttered slice. Top with the other slices of bread and press down lightly. Cut off the crusts, then slice the sandwiches in half.
15. Enjoy!
Subscribe to Tasty: https://bzfd.it/2ri82Z1
About Tasty:
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Connect with Tasty:
Like us on Facebook: http://www.facebook.com/buzzfeedtasty
Follow us on Instagram: https://www.instagram.com/buzzfeedtasty/
Follow us on Twitter: https://www.twitter.com/tasty
Check out our website: https://www.tasty.co/
Shop the Tasty Kitchenware line: https://t.co/0dPSuobra7
Shop the Tasty Merch line: https://amzn.to/2GJ2xvv
Subscribe to Tasty Newsletters: https://www.buzzfeed.com/newsletters/tasty
Credits: https://www.buzzfeed.com/bfmp/videos/81960
MUSIC
Licensed via Audio Network
Magic Moments
Licensed via Warner Chappell Production Music Inc.
Take You Anywhere_NoVox
Licensed via Warner Chappell Production Music Inc.
Kitsch Luxury_Full
Licensed via Warner Chappell Production Music Inc.
Cocktail Party_Full
Licensed via Warner Chappell Production Music Inc.
Kittens And Kitsch_Full
Licensed via Warner Chappell Production Music Inc.
Frou Frou_Full
Licensed via Warner Chappell Production Music Inc.
https://www.youtube.com/c/buzzfeedtasty
Видео Homemade Vs. 7-Eleven: Japanese Egg Salad Sandwich • Tasty канала Tasty
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
How I Make My Favorite Recipes I've Learned Since Moving To America • TastyCan My American Friend Follow This Recipe In Japanese?I Try Making Cute Seal Mochi For Rie • TastyI Made Japanese Sandos (3 Ways!)$1 Eggs Vs. $89 Eggs • Japan세상 부드러운 계란샌드위치 만들기 :: 차가운 계란삶는법 :: 계란요리 :: Soft Egg Sandwich :: Lunch Box :: Easy RecipeHow To Make Homemade Japanese FoodI Tried To Re-Create This $180 Sandwich • Eating Your Feed • Tasty$1 Japanese Konbini-style Egg Salad Sandwich + 1970s Egg CookerCan This American Follow A Recipe In Mandarin?I Will Never Put Mayo In My Egg Sandwich AgainBinging with Babish: Egg Sandwich from Birds of PreyCan These Chefs Turn This Yeti Drawing Into Real Food? • TastyTrendy Vs. Traditional: Burgers • TastyHow to: Tamago Egg Sando! 卵サンドLA Is Obsessed With Konbi's Japanese-Style SandwichesI Tried To Make A Giant Riceball In Japan • TastyCan Rie Make Pop-Tarts Fancy? (ft. Eugene Lee Yang) • TastyCan This Chef Recreate My Childhood Cookie? • TastyCan I Make A Dessert That's Been Translated 20 Times? • Tasty