Cheese toast (hand kneaded dough)

1.Put the milk, cheese and sugar into a container, heat over water and stir until melted and without any particles.

2.Add eggs and mix well.

3.Add yeast powder and let it sit for a while, then stir.

4.Add flour and salt.

5. After kneading the dough, add butter softened at room temperature.

6. After the butter is completely absorbed, beat the dough with a rolling pin for 5 minutes ( Exclusive secret, can save a lot of effort), then knead and beat the dough for 10 minutes to form a hand mask.

7.Put it in the oven to ferment, put a bowl of hot water below, if You can also use an oven with a fermentation function.I use a combination of these two methods.It mainly depends on the fermentation situation and you can control it yourself.

8. Ferment until doubled in size and take out.Do not over-ferment.

9. Knead the dough and divide it into three equal parts, and use an electronic scale to measure it.This will make it easier to form a gold brick shape.Roll it into a long tongue shape, and roll it thin on one side to close the base.

10. Place the toast box with the mouth facing down.

11. Put it in the oven for secondary fermentation and let it rise to 9 minutes.Remove and preheat oven for 5 minutes.

12.180 degrees, place the lower shelf of the oven and bake for 40 minutes over high and low heat., put it into a bag and store it when it is warm to your hands.

13. Here are some photos of drawing.Can be torn by hand.It can also be sliced ​​very well, I like the feeling of tearing it by hand.