The upside of staying at home is that you can take the time to enjoy the process of making something you like to eat from scratch. Like my egg mayo sandwich. :)
On Saturday afternoon, I decided that I wanted to have Japanese egg mayo sandwich for breakfast the next day. And of course, that required making the Hokkaido milk bread for the sandwich first.
"No, she didn't!" her bloggy friends gasped!
Well of course I did. *winks*
I made the dough and let it rest (pic1), then I shaped the dough and let it proof in the tin (pic 2) before baking in the oven (pic 3). Next I let it cool in the tin for 10 minutes (pic 4) before taking it out to cool partially on the wire rack (pic 5).
[I brought it to my bedroom to cool completely for the night so that I get first dibs on it in the morning!]
The next morning, I sliced my bread (pic 6), giddy with excitement. :)
I spread the butter on a slice of bread and added my egg mayo filling (hardboiled eggs, bacon, Japanese mayo, salt and pepper to taste) (pic 7). And then gave it to nephew #1 who was waiting to try my "masterpiece". *LOL*
I made another one for myself, took a photo (pic 8) and finally tucked into my homemade egg mayo sandwich. It was sooooooo good. :)
Unfortunately for me, that was my ONE and only slice of bread after all the hard work. *sad music plays in the background* The other Yams ate the rest.
Lots of sticker bits...
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