Cheese Ham Toast
1.
First, we need to make the soup, the 65° soup is used here, and the general amount is 30%; 1:5 high-gluten flour and water are put into the pot and stirred to 65 degrees away from the fire, and it becomes a batter and refrigerates overnight. use
2.
All the main ingredients mentioned in the recipe, except yeast and butter, are soaked in a basin for 30 minutes. The purpose is to make the dough easier to film when kneading in the next step.
3.
Using the post-oil method, first knead the dough until it can pull out a large piece of film, add softened butter, and knead to the complete stage, commonly known as glove film
4.
Put the kneaded dough back into the basin and cover it with plastic wrap, and ferment at room temperature at 22 degrees Celsius for 50 minutes.
5.
Dip your index finger into the dough with a little flour and insert it into the dough 2 to 3 cm, and the dough will end when the dough does not shrink.
6.
After venting, divide the dough into 2 equal parts, here I did not divide into equal parts, and let it stand for 20 minutes
7.
When set aside, divide the cheese slices and ham slices into quarters.
8.
Take one of the dough and roll it into an oval shape. Spread it with pizaa sauce. You can use whatever sauce you like here. It's very random. Choose the one you like.
9.
Put slices of ham and slices of cheese and roll it up
10.
The other also spreads the sauce-proof ham, rolls the cheese slices into the toast mold, and ferments it twice. I put the toast mold in the microwave and put a bowl of hot water next to it to ferment.
11.
Send to 9 minutes full, 180°35 minutes
Tips:
1. Don't eat it right out of the oven, wait for the core temperature to drop to body temperature and then cut it;
2. After the dough is rolled into an oval shape, do not smear the sauce on one side, otherwise the roll will not be closed and will not stick;
3. Fermentation time is not a fixed value. When the second fermentation is completed, the same finger dipped in dry powder and lightly touched the toast, and the fermentation is over if it does not rebound;
4. The knife will stick to the cheese when cutting, so the cut surface will feel wet.
