• Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps to make: 1

    1

    160 grams of milk and 3 grams of yeast. Mix well and let stand for 5 minutes to activate the yeast.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 2

    2

    Stir 280 grams of high-gluten flour, 40 grams of fine sugar, and 2 grams of salt.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 3

    3

    Add 35 grams of milk yeast liquid and whole egg liquid, and start stirring.

  • Cheddar cheese toast, crispy outer layer and soft inner layer, intertwined milky cheese, fragrant Intense and irresistible. Steps: 4

    4

    First mix at low speed until there is no dry powder, then turn to high speed and mix until a thick film forms.

  • Cheddar Cheese toast, crispy outer layer and soft inner layer, intertwined with milky cheese, tantalizing and irresistible. Steps: 5

    5

    Add 25 grams of unsalted butter softened at room temperature.

  • Cheddar Cheese toast, with crispy outer layer and soft inner layer, intertwined with milky cheese, is tantalizing and irresistible. Steps: 6

    6

    Continue stirring until a thin film forms.

  • Cheddar Cheese toast, crispy crust andThe soft inner layer, intertwined with milky cheese, is fragrant and tempting, making it irresistible. Steps: 7

    7

    Take out the dough, round it up, wrap it in plastic wrap, and ferment at room temperature until it doubles in size.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 8

    8

    The dough is fermented when it has doubled in size. When you insert your fingers from the middle and it does not collapse or shrink back, it is ready.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 9

    9

    Take out the dough, flatten it and roll it into a rectangular shape, with one side about the same width as the toast mold.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps to make: 10

    10

    About 140 grams of cheddar cheese slices, stacked and cut into small pieces.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 11

    11

    Spread evenly on the dough sheet.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 12

    12

    Roll it up tightly from one end, and roll it up to expel the air.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 13

    13

    Close and pinch tightly.

  • Cheddar cheese toast, crispy outer layer and soft inner layer, intertwined Creamy cheese, fragrant and tempting, irresistible. Steps: 14

    14

    Put it into the toast mold.

  • Cheddar Cheese toast, crispy outer layer and soft inner layer, intertwined with milky cheese, tantalizing and irresistible. Steps: 15

    15

    Oven at 35°C for secondary fermentation to 8 minutes full. Note: You can put a cup of hot water to help fermentation.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 16

    16

    After fermentation, take it out, preheat the oven to 170°C, and bake for about 30 minutes.

  • Cheddar cheese toast, with crispy outer layer and soft inner layer, intertwined with milky cheese, rich and tempting, irresistible. Steps: 17

    17

    After baking, take it out, shake it and unmold it, and let it cool completely. Note: Change the direction midway and put it sideways a few times to prevent your waist from collapsing.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 18

    18

    After completely cooled, cut into appropriate small pieces, seal and store at room temperature or in the freezer. Do not refrigerate.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 19

    19

    Cheddar cheese toast, complete O(∩_∩)O.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, fragrant and alluring, irresistible. Steps: 20

    20

    The crispy outer layer and the soft inner layer are intertwined, and mixed with fragrant cheese that melts in the mouth.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 21

    21

    A steaming cup of coffee paired with a piece of freshly baked toast. When you take the first bite, the crispy outer layer and soft inner layer are intertwined in your mouth, like a hug with a smile.

  • Cheddar Cheese toast, crispy on the outside and soft on the inside, intertwined with milky cheese, tantalizing and irresistible. Steps: 22

    22

    The soft and sweet appearance is always irresistible and the best way to start the day.

Tips

1. The temperature and time during fermentation and baking may vary depending on the oven model and dough size. It is recommended that when trying it for the first time, pay close attention to the fermentation and baking times to ensure that the bread is baked evenly and is not overcooked or undercooked.
Fermentation environment: Ensure that the dough is placed in a warm and humid environment during fermentation, which is conducive to the fermentation and expansion of the dough.
2. Flour selection: high-gluten flourIt is suitable for making bread because it has a higher protein content and can form better gluten, making the bread chewier and elastic.
3. Humidity adjustment: If the humidity in your area is high, you may need to reduce the amount of water added; conversely, if the humidity is low, you may need to increase the amount of water appropriately.
4. During the rolling process, you can sprinkle some flour on the work surface to prevent the dough from sticking.
5. The prepared toast bread can be stored in a sealed bag or crisper to keep it fresh and prevent the toast from becoming hard.