Eggplant juice

Eggplant juice

Introduction:

"A cup of warm milk and a crisp Kesong is one of the most classic breakfast forms in France. Today, I've added some of my own ideas to this Kesong: fresh tomato juice is added to the dough - tomatoes are rich in vitamins, and ripe tomatoes also contain a lot of lycopene, which is very nutritious. "

Production steps:

Step 1: peel the fresh tomato and cut it into small pieces;

Step 2: use the cooking machine to make the tomato juice very fine;

Step 3: put flour, sugar, salt and yeast into the mixing tank of household blender and mix evenly;

Step 4: add tomato juice;

Step 5: stir with scraper to form flocculent, and add appropriate amount of water to adjust the hardness and softness;

Step 6: start to stir the dough until it is formed, then add 35g butter;

Step 7: continue to stir until the dough surface is smooth and slightly elastic;

Step 8: immediately flatten the dough in a flat plate and refrigerate for 30 minutes.

Step 9: wrap in butter, warm up in advance until it can be cut, and cut into thick slices first;

Step 10: wrap it in the plastic film, beat it with a rolling pin until soft, and connect it into a large area;

Step 11: take out the frozen dough, roll it to twice the size of the butter, and put the butter on the dough;

Step 12: wrap it up and pinch it tightly;

Step 13: roll it into a rectangle;

Step 14: fold up one end by 1 / 4, fold up the other end, connect the two ends, and pinch the joint tightly;

Step 15: fold it in half to make it four fold;

Step 16: roll it into a rectangle again;

Step 17: repeat step 14;

Step 18: repeat step 15, that is, fold again into four fold;

Step 19: put it on a flat plate, cover it with plastic film and freeze for 30 minutes;

Step 20: finally, roll it into a large piece about 0.5cm thick again and finish the pastry.

Step 21: use a sharp blade and ruler to cut off the four sides of the patch and make it into a regular rectangle;

Step 22: use a ruler and a sharp blade to cut the dough into an isosceles triangle with 9cm bottom and 18cm height;

Step 23: roll up from the bottom to the top corner

Step 24: put the whole bread germ into the baking tray and ferment to twice the size at room temperature

Step 25: apply a layer of egg liquid to the fermented bread germ, only brush the surface, not the crisp layer.

Step 26: put into the oven preheated 210 degrees and bake for 15 to 18 minutes;

Step 27: another picture.

Materials required:

French bread flour: 500g

Fine granulated sugar: 80g

Salt: 10g

Instant dry yeast: 8g

Fresh tomato juice: 250ml

Water: 150ml

Salt free butter: 35g

Butter: (for wrapping) 250g

Note: 1, the steps are too detailed, nothing to say. 2. Adjust the oven temperature and baking time according to the "temper" of your oven. 3. I used two times of four fold method, can also use three times of three fold method, according to their own habits, there is no big difference in taste. 4. Control the amount of water in the dough, master the hardness of the dough and butter slice. 5. Make and eat by yourself, use good shortening butter and margarine slices. The higher the oil content of butter, the better the ductility and the easier the shortening. I chose the fermented butter roll with 82% fat content imported from France. I had bought the same butter slice before, but I haven't seen it for more than a year. I didn't expect that the butter roll was just as easy to use. It just added a little trouble.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet