Soybean milk tomato sesame bread

Soybean milk tomato sesame bread

Introduction:

Production steps:

Step 1: wash the fresh tomatoes, peel them and cut them into large pieces.

Step 2: put it into the juicer to make tomato juice.

Step 3: pour all the ingredients into the pot, first pour 150g tomato juice, while stirring, add the remaining 20g.

Step 4: knead all the materials into blocks.

Step 5: add your favorite spice slices. You can add dried scallion slices or perilla leaves, or any spice of vanilla series, and knead them into dough.

Step 6: break the dough into a film and wrap it into a ball shape (hold a corner of the dough, swing it to the table, fold it in half, turn 90 ° and then swing it again, repeat 300 times)

Step 7: knead the dough into a smooth surface, then tighten the mouth to the bottom, brush oil in the basin, and put it into the basin for fermentation.

Step 8: ferment to twice the size.

Step 9: squeeze out the air in the dough by hand, and divide the dough into six equal parts, each about 85g.

Step 10: roll the dough into a circle, cover with plastic wrap and let it stand for 15 minutes.

Step 11: sprinkle powder on the surface of the dough, and then roll out the long dough.

Step 12: roll up the dough and press it as you roll it up.

Step 13: close down and pinch the long strip.

Step 14: dip chopsticks with high flour or oil to make a deep dent in the middle.

Step 15: Brush soybean milk on the surface.

Step 16: dip in the fried white sesame.

Step 17: put it in the baking pan and ferment in the oven for 60 minutes.

Step 18: ferment to 1.5-2 times.

Step 19: remove the dough from the oven and preheat the oven for 180 ℃.

Step 20: put the dough into the oven and bake at 180 ℃ for 20 minutes.

Step 21: take it out and let it cool after 20 minutes. It must be taken out in time.

Materials required:

High gluten flour: 230g

Whole wheat flour: 50g

Dried soybean dregs: 50g

Almond powder: 10g

Tomato juice: 170g

Olive oil: 30g

Soybean milk: right amount

Stir fried white sesame: right amount

Sucrose: 10g

Yeast: 1 / 2 teaspoon

Salt: 1 / 4 teaspoon

Note: 1 if the dough is not fermented in place, it will shrink. Of course, excessive fermentation will also shrink, so we must always observe the degree of dough fermentation. Some people say that alcoholic flavor is due to excessive fermentation. In fact, alcoholic flavor is due to the lack of oxygen in yeast. Yeast no longer produces carbon dioxide when the air is thin, but converts sugar into alcohol. This is why wine must be sealed. Therefore, in fermentation, people who don't like alcoholic flavor can cover dough with wet gauze, while people who like alcoholic flavor can The yeast can be sealed off from the outside world. 3. The temperature and humidity of dough fermentation have a great relationship with the environment, and the length of time should also be controlled according to the fermentation situation, which should not be copied completely. High gluten flour is essential for making bread. It is the same with rice. Local rice + local water = delicious rice. The same applies to flour.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other