How to make cheese toast in oven?

Toast bread is one of the most popular delicacies in modern life. Because toast bread is easy to make, the taste can be adjusted according to one's needs, and the flexibility in making it is greatly favored by people. Among all the toasts, cheese toast is the most popular. Here I will explain to you how to make cheese toast in the oven. Those who like it can learn to make it at home.

Method 1: 1. Cut the toast into thick slices and cut the bacon into small pieces and put them between the toasts. 2. Wrap the 6-inch mold with tin foil and put the toast in it. 3. Sprinkle with cheese and dried blueberries. 4. Beat the eggs and milk. 5. Mozzarella cheese is difficult to handle when you take it out of the refrigerator, so use a bread knife to cut it. 6. Sprinkle cheese evenly. 7. Use a spoon to slowly pour the egg and milk juice on it. 8. Preheat the oven to 180 degrees for 5 minutes. Then put the toast in the oven. 9. It will take about 15 minutes. Watch the cheese color to your favorite color after 10 minutes.

Method 2: 1. Put all the ingredients together and knead well. Just knead it evenly, not until it is smooth. 2. Put it in the refrigerator (about 6℃) for 12-72 hours. Remember not to exceed 72 hours. I usually don’t exceed one day. The fermented medium-grain has a slightly sweet wine flavor. 3. Tear into small pieces and knead together with the main dough ingredients until fully kneaded. 4. Let the dough relax at room temperature (about 25°C). It will be ready after about an hour of relaxation. 5. After the dough has been relaxed and deflated, it is divided, rolled into a ball, rolled a second time, and put into a toast mold. 6. Put the shaped dough into the toast box. Second fermentation, until the mold is 80% full. This time I accidentally reached the full 9 points, so I started baking without having time to preheat the oven. 7. Bake in the oven at 180° for about 40-45 minutes. If the upper surface is colored, be sure to cover it with tin foil in time. Finally add cheese.

Tips 1: This dough is relatively sticky, so you can reduce the amount of egg liquid in the main dough appropriately, and don't add too much. 2. As long as the recipe is correct, the dough is kneaded and fermented properly, and the operation is correct, it will basically become tall and mighty when put into the oven.

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