Italian Mixed Spice Toast
1.
Soak the liquid seed 16 hours in advance, wrap it in plastic wrap and store it in the refrigerator, and take it out 16 hours later.
2.
Mix all the ingredients except butter, whipped the dough until the surface is smooth, and stretch it by hand to form a state of fascia
3.
Add butter and knead the dough until the butter and the dough fit together, and repeatedly stir the dough until the dough can easily pull out a layer of transparent film.
4.
Round the dough into a deep basin, cover the surface with plastic wrap, and leave it at room temperature to ferment until the dough is twice as large
5.
Take out the air and cut out 6 pieces of 160g/piece, and cut the remaining dough into two evenly to make small meal buns. Re-round the dough, cover with plastic wrap and relax for 10 minutes
6.
Roll out the toast dough into an oval shape
7.
Fold the two sides inward, roll up from top to bottom, close the mouth, put it in a toast mold, cover the surface of the toast mold with plastic wrap, and ferment the dough until the toast mold is half full
8.
Preheat the oven to 180 degrees in advance, and place the lower layer to bake for 40 minutes
9.
After the baked toast is out of the oven, let it cool. Cut into slices about 1.5 cm thick and set aside. Take appropriate amount of straw mushrooms, shiitake mushrooms, and eryngii mushrooms and fry them with vegetable oil. Add appropriate amount of oyster sauce and black pepper to taste
10.
The black pepper sausage is roasted in the oven and sliced for later use, the mozzarella cheese is sliced for later use, and the thick toast slices are squeezed with salad dressing
11.
Place the black pepper sausage, then the fried black pepper oyster mushrooms, and cover the surface with mozzarella cheese
12.
Bake in a preheated 200 degree oven for about 10 minutes, and the surface mozzarella cheese will melt.
