How to make cheese toast for breakfast?

Gaofen 200 g

Low powder 50g

30 grams of fine sugar

Salt 3g

Yeast 3g

Egg+water+milk total 144g.

20 grams of butter

4 slices of cheese

Ham (I used extra tender square legs for lunch.

onion

green pepper

Mozzarella cheese

mayonnaise

white sesame

How to make cheese ham toast

Put the powder, liquid and yeast into the bread barrel, and start the dough mixing program of the bread machine. If you don't have a toaster, rub it by hand.

Besides, it's getting warmer and warmer now. In order to avoid the dough temperature being too high when kneading, it is suggested to use cold liquid materials, such as cold water, chilled milk, chilled eggs, etc.

The dough mixer is the Dongling bread machine I bought at the beginning (Panasonic's is useless because the bread barrel was not washed). The kneading program lasts for 20 minutes at a time. It is too big to open by hand, and it will easily crack if it is supported again.

Then put the small pieces of butter into the toaster, and select the kneading program again to continue kneading.

After the second kneading procedure, take out the dough, knead it by hand for 2 or 3 minutes, and then spread it out until the dough reaches a complete stage.

Knead the dough into a ball and put it back in the toaster. Spray some water on the surface with a watering can. Cover the toaster indiscriminately and let it ferment to twice its size. Because the room temperature is not low now, the bread machine also has a certain temperature when kneading dough, so it is good to send it. If it is winter, you should find a sealed container, put the dough in the oven and start to ferment. The picture shows the fermented dough.

Take out the dough, re-exhaust and knead it evenly, then divide it into two equal pieces, then cover it with plastic wrap and let it stand for 20 minutes.

During the break, I can handle other ingredients, such as onions, green peppers and ham. I have to cut the Ma Su I bought myself, because it is a big brick (┳). ...

After 20 minutes, roll out the dough with a rolling pin, roll it into a long oval shape, and press the dough to your side a little thinner. Then brush a layer of your favorite sauce, spaghetti sauce, tomato sauce, sweet and spicy sauce, whatever sauce, as long as it is enough, it is so changeable! After brushing, tear the cheese slices from the middle and spread them out, then press the ham on them! Actually, I put a slice of ham under the second slice of cheese and the fourth slice, and double ham came! Put it away and roll it up ~

The other dough is also operated in the same way. Roll it up and put it in the toast box. Spray some water on the surface of the watering can and then cover it with plastic wrap and seal it.

Put another bowl of water into the oven and use the fermentation stall of the oven for fermentation. The second fermentation in the oven is to make it faster ... because we are in a hurry. ...

In less than an hour, I did something else and got nine points ... it's no big deal. Take out the toast box, adjust the oven to 2 10, let it preheat, and then add some mayonnaise to the toast, hmm ~ o (* *) o.

Then onions and green peppers ~ I think green peppers can be kept when they are baked later, unless you make small toast or steamed buns. If it is close to the upper baking tube, it will disappear at the end of baking, and the taste will not be very good.

Finally, throw Ma Su up, another layer of mayonnaise, and another double attack! Then sprinkle some white sesame seeds for decoration. I didn't take this.

After the oven is preheated, put the toast in, 200 degrees, and put it at the bottom! ! ! Do it! ! Bake up and down for 30 minutes, 10 minutes and then turn off the heat. In the picture, I was placed on the penultimate floor, but after baking for a while, I felt that the toast rose a bit. Having a tendency to top the baking tube, I moved it to the bottom! What happened later proved that I was right! ! What happened afterwards? Let's move on to the next picture!

Look! Zombie toast! This madman is at the bottom, and he insists on flirting with the roast pipe! If it weren't for the gentle protection of tin foil, you crazy devil would have burned to black charcoal. You did it!

Changes of Ma Su and Bread Swelling during Baking

Changes of Ma Su and Bread Swelling during Baking

After baking, shake it out of the toast box and demould it. After cooling, put it in a fresh-keeping bag, so that the cooled skin won't harden. Because I was in a hurry to finish filming, I cut it before it cooled, and then the cheese came out. . .