Cheddar Cheese Toast

Name: Cheddar Cheese Toast
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 1/4 teaspoon salt; 30g Caster sugar; 3g Yeast (dry); 90g water; 15g butter; 35g Dried cranberries; 1/2 piece Cheddar cheese; 35g Fresh milk; Some Crispy

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

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. Type of soup: 1/2 slice of cheddar cheese, 35g fresh milk, 10g high-gluten flour
Dough: 200g high-gluten flour, 30g fine sugar, 1/4 teaspoon salt, 90g water, 3g dry yeast, 15g butter, 35g dried cranberries
Decoration: appropriate amount of loose crumbs

2. Shred the cheese and put it in the milk, heat it on a low heat, and stir until it melts. Pour in the flour and stir to form a dough. Remove from heat, let cool, seal with plastic wrap, refrigerate for 60 minutes and set aside

3. Pour the soup and the dough ingredients except butter and dried fruit into the bread bucket, and mix the dough for 13 minutes to form a uniform dough. Add butter and mix for 30 minutes, stir until the transparent film can be pulled out

4. Add chopped dried cranberries, knead well, put in a bowl, and ferment until the dough grows up. Exhaust, divide into 3 equal parts, round and relax for 15 minutes

5. Roll out an ellipse that grows 30 cm, and roll it into a long strip. Fold one end into a braid. Pinch the head tightly and put it in the toast box for final fermentation

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

7. Sprinkle with loose crumbs, put in the oven, in the middle and lower layers, heat up and down at 180 degrees, and bake for about 30 minutes. Out of the oven, immediately demoulded

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.