|50g + 25g egg yolk|
High gluten flour
How to make Wu K’s onion and cheese toast
Place all dry ingredients in a chef’s appliance
Pour all the wet ingredients into the chef’s machine, mix on low speed and beat on high speed until the surface is smooth and thick, then tear it with serrated teeth, add the softened butter and beat until the film comes out of the jar.
Put them into a steel bowl for 60 minutes of basic fermentation.
After the basic fermentation, divide the dough into 3 300g rounds and knead the dough, then rise for 20 minutes.
Roll out the dough into a rectangle with a rolling pin and sprinkle with 3g of black pepper, 3 slices of ham and about 30g of shredded cheese, then roll out from top to bottom.
Divide the rolled dough in two and put 3 1/2 pieces of dough in the toast mold, that is, 2 strips of quantity.
Ferment for about 45-60 minutes, 80% full, then brush with salad dressing or mayonnaise and top with onion and cheese.
Bake in preheated oven at 150 degrees top and 220 degrees bottom for 28 minutes, brush with olive oil.
Brush with olive oil and bake for 28 minutes. My son and I ate all the toast in less than 10 minutes.