Sichuan pepper leaf and cheese cube toast with a unique flavor | A savory and delicious recipe

Add all ingredients except salt and butter to the 7600 Pro stand mixer. ⚠️In areas with high temperatures, control the temperature by using chilled ingredients and an ice bucket.

Set the machine timer for 8-9 minutes, then use speed settings 2 for 10 seconds, 3 for 10 seconds, 4 for 10 seconds, and 5 for 30 seconds. At this point, the dough should have formed a ball. Continue on speed setting 6 for 7-8 minutes, until the dough can be stretched into a rough membrane. ⚠️ Check the temperature at this step. If it exceeds 24 degrees Celsius, freeze the dough until it reaches below 20 degrees Celsius before continuing to knead.

Add butter and salt

4th gear, 1 point; 5th gear, 1 point; 6th gear, 3 points; achieve a perfect glove-like finish.

Add Sichuan pepper leaves, blend at a consistent speed of 1-5 for 1 minute until well combined.

When removed from the vat, the surface should be rounded and kept at an optimal temperature of 24-26 degrees Celsius.

Place the sample in a High-Tech F110S fermentation chamber at 28°C and 75% humidity for the first fermentation.

Ferment until it doubles or triples in volume, or until a hole poked with a floured finger slowly shrinks back. This indicates it's ready. The fermentation time is approximately 60-90 minutes.

Transfer to the work surface, cut into 4 equal portions, 265 grams each, and sprinkle with dry powder to prevent sticking.

Press down to release the air, then round each portion. Place them in a fermentation box at approximately 26 degrees Celsius and let them rest for about 30 minutes.

Relaxation is equivalent to semi-fermentation; after relaxation, the volume increases by 1.5 times.

Sift some dry flour onto the surface of the dough to prevent sticking, then transfer it to the work surface. Do not sprinkle flour on the work surface, otherwise the dough will be difficult to roll out. Use a scraper to gather the two sides of the dough slightly inwards, shaping it into an oval form. This makes it easier to roll out longer and narrower.

Roll out the dough to a length of 30cm and a width of 12cm (not exceeding 12cm).

After flipping, shape the dough into a rectangle, thinning the bottom. Evenly spread heat-resistant cheese cubes (50g per piece), leaving the bottom quarter unspread. This way, the filling will be concentrated in the center of the toast when rolled up, preventing it from piling up at the bottom and appearing more generous. Press the cheese cubes firmly into the dough to prevent excessive air pockets after fermentation.

Roll or fold the dough from top to bottom, pressing down after each roll to ensure the filling adheres well to the dough and prevent large air pockets after fermentation. Pinch the seam closed and press the filling down.

Use a sharp blade to cut 7 diagonal lines at a 45-degree angle on the surface of the dough, 5-7mm deep. If the lines are too shallow, they will not be obvious after fermentation. The lines in my picture are a little shallow, so I cut them again after putting the dough into the mold.

Place the dough into a 250g loaf pan, dust the surface with flour and press it down to smooth it out, preventing large air pockets after fermentation.

Place the mixture in a High-Tech F110S fermentation chamber at 32°C and 85% humidity for final fermentation.

Ferment until it reaches 90% of its full volume.

Place in a preheated oven (Gao Bike C60M/E9), top heat 150°C, bottom heat 230°C, using a San Neng silver loaf pan, bake for 28 minutes. For a black low-sugar loaf pan, top heat 150°C, bottom heat 210°C, bake for 25-28 minutes. You can copy the temperatures for the same oven and loaf pan, but not for different models. ⚠️For a home oven with both top and bottom heat, for a 250g low-sugar loaf pan: top heat 160-180°C, bottom heat 180-200°C, bake for 25-28 minutes. Silver loaf pans heat up slowly, so you may need to increase the bottom heat or extend the baking time, based on your experience baking 250g filled loaves. ⚠️For a convection oven, for a 250g low-sugar loaf pan: preheat to 200°C, bake at 150°C for about 25 minutes. Increase the temperature by 10°C for silver loaf pans. For 450g loaves, follow your experience baking 450g loaves.

Immediately after removing from the oven, tap the pan to release the hot steam, unmold immediately, arrange upright, and place on a cooling rack to cool.

Anyone know what I mean?! Sichuan pepper leaf and cheese cube toast is absolutely amazing! 😍

The toast has a subtle Sichuan peppercorn leaf aroma, just pure fragrance without any pungent numbness. The bread is incredibly soft, and the cheese cubes are rich and creamy with a slightly salty taste. This combination is amazing! With each bite, the aroma fills your throat, creating a truly delightful experience! This is a slightly salty toast, so delicious that you'll want to eat two slices without getting tired of it. Highly recommended!

Like it? Come and try making it yourself! Remember to submit your results! Give me a "Great" rating! Thank you everyone! Wishing you all great wealth and prosperity, and may you eat as much as you want without gaining weight! For other delicious toast recipes, follow my page and search "toast" in the search bar at the top.

⚠️⚠️Storage Method: Slice or tear, seal tightly in a bag, and freeze at -18°C. Do not refrigerate, as refrigerated toast will stale quickly and harden easily. Thaw at room temperature before eating; it will be very soft. Alternatively, you can heat it in the microwave on medium heat: thin slices for 10-20 seconds, thick slices for 20 seconds, and add another 10 seconds if needed! Heating will make it even softer and tastier!

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