Name: Cheddar Cheese Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 30g Caster sugar; 1/4 teaspoon salt; 90g water; 3g Dry yeast; 15g butter; 35g Dried cranberries; 1/2 piece Cheddar cheese; 35g Fresh milk; Some Loose crumbs

Cheddar Cheese Toast

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Maybe it would be better to use that smaller toast box? However, it seems to be a little smaller. The toast box is a bit bigger, so it doesn't need to be nine points long, it should be about six or seven points. However, it's a bit scratchy when you bake it. The bread will not be full of molds, and it is a bit laborious to check the color. I tiptoed the probe, and then opened the oven door a little bit, and finally saw a golden tint. I guess it's almost done, so I put a lid on and continue to bake. Time is up, it's out. The color is still a bit darker, but it can make do with it.
It can be seen that when you look at the leopard in the tube, you can only see one spot. . . . "

Cheddar Cheese Toast

1. Soup stock

2. Shred the cheese and add it to the milk,

3. Heat on low heat and stir until the cheese melts

4. Pour the flour

5. Stir it into a dough, remove from the fire and let cool

6. Cover with plastic wrap, refrigerate for 60 minutes and set aside

7. Dough material

8. Pour the soup and the dough materials except butter and dried fruit into the bread bucket

9. Kneading procedure and mixing for 13 minutes to form a uniform dough

10. Add butter and stir for 30 minutes with the program

11. Into a dough that can pull out the film

12. Add chopped cranberries

13. Knead well, put it in a bowl, and carry out basic fermentation

14. Dough grows up

15. Exhaust, divide into 3 equal parts, round and relax for 15 minutes

16. Roll out an oval that grows 30 cm

17. Roll up bar

18. Overlap one end

19. Braided into a toast box for final fermentation

20. The dough grows to six or seven minutes full, and the surface is brushed with egg wash

21. Strewed with loose crumbs

22. Put it in the oven, middle and lower level, fire 180 degrees up and down, bake for about 30 minutes

23. Baked

24. Demould immediately and eat after cooling.

Tips:
Loose crumb formula: 30 grams of powdered sugar, 5 grams of milk powder, 50 grams of low-gluten powder, 40 grams of butter. The butter does not need to be softened beforehand.
During the baking process, if the surface is completely colored, cover it and continue baking to prevent the color from becoming too dark.