Cheese Toast(nai lao tu si )

Cheese Toast

Introduction:

"I've made many kinds of toast, and it's the first time to make cheese toast. The toast with cheese is very soft. The first day toast, in the morning with eggs, cheese slices, vegetables, make a simple sandwich, then a cup of hot milk or juice, convenient and nutritious breakfast

Production steps:

Step 1: put all the ingredients except butter into the bread barrel, start the dough mixing process, and knead the dough to the expansion stage.

Step 2: add softened butter, start the dough mixing process again and knead to the complete stage

Step 3: round and ferment in a warm place

Step 4: ferment to 2-2.5 times (about one hour)

Step 5: take out the dough, divide it into three parts, round the dough, cover it with plastic film and relax for 20 minutes

Step 6: roll it into an oval shape with a rolling pin

Step 7: turn over and roll up

Step 8: roll up and put into the toast mold. Place in a warm place for secondary fermentation

Step 9: ferment to 7-8 min

Step 10: after the second fermentation, brush the egg liquid, sprinkle the almond slices, put them into the preheating oven to preheat 180 ℃, bake for 3-5 minutes, then cover with tin foil, upper and lower tubes, lower layer for about 40 minutes, demould while hot to prevent retraction. Cool and slice.

Materials required:

High gluten flour: 300g

Soft sugar: 20g

Salt: 3G

Egg liquid: 35g

Milk: 140g

Cream cheese: 82G

Yeast: 3G

Butter: 23g

Note: I used to see the colored tin foil on the back cover, but it was too dark every time. Now I bake the tin foil on the back cover for 3-5 minutes, and the color is just right. The temperature of each oven is different, depending on the temperament of my oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Lao Tu Si