Cheese and raisin toast-You Are Foodie

By Penelope
72

Cheese and raisin toast

It is still a very busy job. After a week, I am very tired. But on weekends, I am full of energy and always want to do something for my family. Baking is an essential thing at the weekend. It is fun, happiness, relaxation and happiness.Sometimes, I really want to give up my busy work and be a housewife quietly, doing all I want to do for my family and all they like. However, it seems that such a life is still a dream. Then be realistic. When you are not busy, do something your family likes and create a happy space for them.Both husband and daughter like to eat cheese flavored things, but cheese cakes can't be eaten often, and they will get tired of eating too much. Then, make a cheese flavored toast. It tastes good, and its sweetness and calories are not so great.However, this cheese and raisin toast took a long time. Especially in this cold winter, it took me six hours from the beginning of preparation to the end of preparation. It's no exaggeration to say that I stayed late at night from the evening. I waited patiently until the moment when the stove came out, I could smell the strong fragrance and the delicious taste... The next morning, looking at the happiness of my family, I deeply felt that waiting is really a kind of happiness!This [cheese and raisin toast] is teacher Meng's 100 loaves of bread. Her name is [milk flavored raisin toast], and I think it is more appropriate to call it [cheese and raisin toast], because it uses not only cheese powder, but also cream cheese. When baking, the special flavor of cheese is fragrant all over the house. When tasting, it still has a strong cheese flavor!You like cheese, raisins and toast. What are you waiting for?

Main Ingredients

Auxiliary Ingredients

Almond slices A moderate amount of
Raisins 50 g
Unsalted Butter 10 g
water 20g
Cheese powder 10 g
Powdered Milk 10 g
salt A moderate amount of
berry sugar 20g
strong flour 40 g

Step 1 . A medium kind of dough: 160g high gluten flour, 2G instant yeast powder, 1 egg yolk (18-20g), 80g water

Step 2 . B main dough: 40g high gluten flour, 20g fine granulated sugar, 1/4 teaspoon salt, 10g milk powder, 10g cheese powder and 20g water

Step 3 . C 10 grams of salt free butter, 50 grams of raisins

Step 4 . D cheese paste: 75g cream cheese, 20g powdered sugar, 20g egg yolk, 10g low gluten flour

Step 5 . Mix all the medium dough materials, stir them into dough, and then ferment for 90 minutes.

Step 6 . Mix the material in practice 5 with material B, stir it into a smooth shape (20 minutes), add salt free butter, stir it into a extensible dough (20 minutes), add raisins, and stir well. (when adding raisins, take the dough out of the bread bucket, knead it evenly by hand, and shape the dough into smooth surface. Do not leak the raisins out.)

Step 7 . Basic fermentation to double the size (one hour later).

Step 8 . Take out the dough and let it relax for 10 minutes. A rectangle with a length of about 20 cm.

Step 9 . The reverse side is rolled back.

Step 10 . Put the toast mold face up and put it in a warm and humid place for final fermentation.

Step 11 . When the dough is fermented, you can make cheese paste: soften the cream cheese in hot water, add powdered sugar and egg yolk, and mix well. Add low gluten flour.

Step 12 . Ferment the dough until 9 minutes full.

Step 13 . Spread the cheese paste evenly on the surface and sprinkle with almond slices.

Step 14 . Put it into the preheated oven, 190 ℃, heat up and down, 35 minutes. (depending on your oven).

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