This is a savory toast with dried pork in the dough, wrapped in bacon and diced cheese, and topped with mozzarella, a must-have for meat lovers.
If you add the dried pork, remove the dough when it’s kneaded and cut the dried meat into it, as the dried pork is coarse grained and the chef’s machine can easily damage the gluten when mixing it in.
This recipe makes 450g of toast 5pc.
If you do not understand the place, you can add WeChat bingomeimei, please note the kitchen ID, we have a bread sharing exchange group.
Soybean enzyme seeds (substitute equal amounts of hot seeds if you don’t have them)
dried spring onions
Sara’s Toast Series XVII: Bacon and Cheese Salted Toast
Knead the dough until it is fully extended and keep the temperature between 26-28°C.
Ferment at room temperature of 26-28 degrees, about 30 minutes for basic fermentation. Divide the dough into 150g portions, roll out and ferment for 30 minutes.
Roll out the dough, add the bacon and diced cheese.
Roll up, cut down the middle and place in toast molds, 6 per mold.
Final fermentation 30-32 degrees, serve until 9 minutes full
Sprinkle with mozzarella cheese, dried shallots, or squeeze a little salad dressing on the surface
Bake in the oven at 200 degrees for about 30 minutes
Bake until two-thirds of the way through, invert the oven and switch the position of the toast.
take out of the furnace
savory and delicious