The aroma of bacon and cheese toast fills the house—it's incredibly delicious! Savory, fluffy, and packed with ingredients—scallions, pan-fried bacon, and a dough infused with cheese create an amazing texture. Slice it thick for breakfast; every bite is so satisfying, pure bliss! A classic flavor you'll want to eat again and again!
Materials
How to make scallion, bacon and cheese toast with lots of fillings
① Prepare the starter dough one day in advance: https://mp.weixin.qq.com/s/r7RvYbyCjBs3Q5I0Go0rnA ② Cut the bacon into small pieces, fry until cooked, then add chopped scallions and set aside; (This can be prepared during the initial fermentation process)
Weigh all ingredients except butter for the dough in the delayed butter method and place them in the mixing bowl. Mix on low speed (level 1) for 1-2 minutes, until no dry flour remains, then increase the speed to level 6-7. After about 8 minutes, as the gluten gradually develops, you can stretch it into a large, relatively thick membrane.
Add softened butter,
After kneading the butter into the mixture at a slow speed of 3, switch to speed 6 and knead quickly until the mixture can be stretched into a thin, transparent film with good extensibility.
The surface temperature is around 26 degrees Celsius.
Add cheese slices and repeatedly cut the dough with a spatula to distribute the cheese slices evenly.
Place it in an environment with a temperature of 28°C and a humidity of 75% for basic fermentation for about 50 minutes.
Ferment until it doubles in size.
Fold it over and turn it over.
Continue fermenting for 30 minutes
Remove the dough and divide it into portions of approximately 300 grams each;
After rolling them into balls, place them in a fermentation box and let them rise for 20 minutes at a temperature of 28°C and a humidity of 75-80%.
Take a rested dough ball, roll it out into a rectangular sheet, and pat off any air bubbles along the edges.
Flip it over, spread a layer of salad dressing, leaving one long side unpainted for easy sealing, and top with scallions and bacon (equal weight).
Roll it up and pinch the ends to seal.
After slightly flattening the dough with the seam facing down, use a sharp knife to divide it into three equal parts, leaving one end uncut.
braiding
After braiding, pinch the ends tightly, fold both ends of the braid inwards, and minimize the amount of bacon filling exposed.
Repeat the above steps and place the finished loaf in a loaf pan.
Place in a fermentation box at around 32 degrees Celsius and 80% humidity, and ferment until it reaches about 90% full. Note: Remember to preheat the oven.
Decorate the surface with a few slices of cheese and squeeze on some salad dressing.
Place in a preheated oven. Place four low-sugar loaf pans on a baking sheet. (I purchased an SP50 oven after the end of January 2022.) Bake at 165°C (top) and 230°C (bottom) for about 24 minutes. Notes: ① The temperature can be set the same way for E9 and AC90 loaves. Please adjust slightly according to your own oven. ② Please adjust accordingly if the number of loaves you are making is different.
Remove from the oven, vibrate to release from the mold, and cool.
After cooling completely, cut into thick slices, seal, and freeze for storage.
