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Cheese on toast

2018-05-02 11:12:00

Cheese on toast

Tools/Materials
1

A: 260g high gluten flour, 40g caster sugar, 4g salt, 5g quick dry yeast, 30g egg, 70g fresh milk, 70g soup, 20g unsalted cream

2

B: High melting point cheese 70g

3

C: Appropriate amount of cheese

Steps/methods
1

1. Knead material A (unsalted cream is not added first), then add unsalted cream, shake until the complete stage, and carry out basic fermentation for 40 to 60 minutes.

2

2. Round exhaust and let stand for about 15 minutes.

3

3. Shape and roll the dough into a rectangle of about 30cm * 18cm (FIG. 1), evenly place the high melting point cheese of material B (FIG. 2), roll it up from top to bottom (FIG. 3), tighten the opening (FIG. 4), place it in the model (FIG. 5), and lay it flat (FIG. 6).

4

4. The final fermentation is about 8 minutes full, and then gently cut the dough with a knife. Add the cheese shreds of material C and bake.

5

5. The reference temperature is about 150°C on upper fire / 180°C on lower fire. Bake for about 35 minutes.

Matters needing attention

When putting into the model, remember to face down the opening, smooth the starting stone to avoid deformation, and then slightly press to shape.

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