Sandwich filling is more important or bread is more important? Most of the bread used in the market restaurants is supplied by bakeries or factories, which can save time and reduce costs. On the contrary, the owner of the small bread and sandwich shop “BakeOut” in Sai Ying Pun, which has been open for three and a half years, kneads dough and makes bread in the shop every morning, just hoping to control the quality and provide customers with healthy and delicious bread and sandwiches.
freshly baked bread
The home-made bread is freshly baked every morning, which is an extra effort compared to similar restaurants. “It takes about five hours to make the bread, and I have to come back every 8 o’clock to prepare it.” The boss Sabrina revealed that the ingredients include Japanese flour, French animal butter, eggs, milk, etc., and it takes three long hours after kneading the dough. After fermentation, it can be baked in the oven. After it is out of the oven, milk should be smeared on the surface to make the appearance look shiny and moist. Even the weight is considered, each piece of dough weighs between 97 grams and 98 grams, just because the guests are expected to be satisfied. “We tried a lot of different pounds. We tried 95 grams, but customers said the bread was too small. We also tried 100 grams, but noticed that customers thought the bread was too big and left the end of the bread,” Sabrina said. .
12 delicious sandwiches
There are many styles of bread, and the menu is divided into 12 types of sandwiches and 8 types of sweet toast, with daily sales of nearly 180. Since the shop is located in Sai Ying Pun, in order to meet the needs of customers of different nationalities, the owner deliberately hopes to have both multi-national elements when designing the menu, including American Cheese Bolognese Jumbo Hot Dog and Japanese Fried Chicken Bread. The reporter most recommended the Japanese-style black pork fried noodles ($39), which is definitely not unfamiliar to Japanese fans, and it is very common in local convenience stores. The restaurant uses black pork meat, broccoli and yakisoba sauce to fry the noodles until fragrant, and serves them on sweet and fluffy bread. There are also many Hong Kong-style classics, such as the Pork Chop Omelette Sandwich ($44), which is a popular signature item. The pork chop is chopped by hand and then deep-fried. It is packed with cheese, fried egg, lettuce and tomato with a lot of fillings. diarrhea!
Healthy No Additive Bread
“It’s mainly because we can master the taste and texture of the bread.” Many people think that they can actually pick up the goods from the bread supplier, but the boss thinks that the taste of the bread is the most important thing. Sabrina shared that she had thought about the food styles she sold before opening the store, and she had also visited Japan and tried a variety of local breads. The Japanese-style hot dog buns are soft and sweet, making them very suitable for sandwiches. “There are many additives and preservatives in common bread, and these chemicals will affect the taste of the bread.” In addition, she believes that even if you make the same type of bread, different methods will affect the quality, so she finally decided to make her own bread. Sounds like a lot of work? Instead, the boss said it was normal. “It’s not hard at all. Most restaurants have to prepare ingredients in the morning. If we start preparing bread at eight or nine o’clock, I don’t think it’s any different from other restaurants,” Sabrina said.
Originally published on AM730 https://www.am730.com.hk/Life/Travel & Food/Make Your Own Bread – Daily Homemade Additive-Free Bread in a Small Shop in Sai Wan – Selling Filled Sandwiches/332170