Cheddar Cheese Toast
by Pineapple Nana
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 1. Polish species: After adding yeast to the water to dissolve, add high powder and stir evenly, then ferment at room temperature to form a honeycomb shape. It can also be made overnight in advance and placed in the refrigerator for fermentation.
2. 2. Mix the Polish seeds and the main dough material to form a dough. After the coarse film is pulled out, add butter and knead until it expands, and finally add the chopped cheddar cheese
3. 3. Place the kneaded dough in a container, and cover the surface with plastic wrap to ferment to twice its size
4. 4. The fermented dough is equally divided into 2 parts
5. 5. Divide the dough into 4 parts again, cover with plastic wrap and relax for 15 minutes after rounding
6. 6. Roll out the dough and roll it up from top to bottom
7. 7. Cover with plastic wrap and relax for 15 minutes after all rolled up
8. 8. Roll it out again and roll it up from top to bottom
9. 9. Place the rolled dough in the Xuechu KITTY water cube mold, send 2 to 8-9 minutes full
10. 10. Bake in the oven at 170 degrees for 30 minutes. The specific temperature is adjusted according to the temper of the oven, and the surface should be covered with tin foil after baking.
Tips:The amount of liquid should be increased or decreased as appropriate to feel the water absorption of the flour.
