Cheddar cheese toast, with a crispy exterior and soft interior, intertwined with milky cheese, rich and tempting, irresistible.

Name: Cheddar cheese toast, with a crispy exterior and soft interior, intertwined with milky cheese, rich and tempting, irresistible.
Yield: 4 servings
Cuisine: Baking
Ingredients: 160 g Milk; 3 g Yeast; 280 g High-gluten flour; 40 g Granulated sugar; 2 g Salt; 35 g whole egg mixture; 25 g Unsalted butter; 140 g Cheddar cheese slices

Cheddar cheese toast brings milk, yeast and high-gluten flour together and is baked until golden and fragrant. Great for beginners and experienced home cooks alike.

0 minNewMedium Baking Bake Sweet

Instructions

1
160 grams of milk and 3 grams of yeast, mix well and let sit for 5 minutes to activate the yeast.
2
280 grams of bread flour, 40 grams of granulated sugar, 2 grams of salt, mix evenly.
3
Add the milk yeast liquid and 35 grams of whole egg, and start mixing.
4
First mix at low speed until there is no dry powder, then switch to high speed and stir until a rough film forms.
5
Add 25 grams of unsalted butter softened at room temperature.
6
Continue stirring until a film forms.
7
Take out the dough and round it off, cover it with plastic wrap, and ferment at room temperature until it doubles in size.
8
Let the dough rise until it doubles in size. If you insert a finger into the middle and it doesn't collapse or shrink back, the fermentation is complete.
9
Take out the dough, release the gas, and roll it into a rectangular sheet, with the width on one side roughly the same length as the toast mold.
10
About 140 grams of cheddar cheese slices, stack them and cut into small pieces.
11
Spread evenly over the dough sheets.
12
Rolled up tightly from one end, rolled up to expel air as much as possible.
13
Pinch the opening tightly.
14
Place it into the loaf pan.
15
Oven at 35°C, second fermentation until 80% full. Note: You can place a cup of hot water to help with fermentation.
16
After fermentation, take it out, preheat the oven to 170°C, and then bake for about 30 minutes.
17
After baking, take it out, shake it a bit, then remove it from the mold and let it cool completely. Note: Rotate it once midway and place it on its side a few times to prevent it from collapsing.
18
After completely cooling, cut into appropriately sized pieces, seal and store at room temperature or freeze; do not refrigerate.
19
Cheddar cheese toast, done O(∩_∩)O.
20
The crispy outer layer and soft inner layer intertwine, mingling with rich cheese melting in the mouth.
21
A steaming cup of coffee paired with a slice of freshly baked toast. Taking the first bite, the crispy crust and soft interior intertwine in the mouth, like a smiling embrace.
22
The soft and sweet appearance is always irresistible and is the best way to start the day.