Soup Type Tomato Rolls
1.
I made the soup one night in advance. I used 1:1 for the soup. Because of the loss during the production of the soup, I used 28 grams of boiled water and 28 grams of bread flour.
2.
One tomato, puree it with a food processor.
3.
Put all the ingredients and soups into the bucket of the bread machine in order, choose to mix the noodles for 10 minutes, let it rest for 5 minutes, and continue to mix the noodles for 15 minutes.
4.
Kneading is over, the dough is in a complete stage
5.
Round the dough and continue to put it in the bread machine for basic fermentation. To prevent the surface of the dough from drying out, you can cover the mouth of the bread bucket with plastic wrap.
6.
After 45 minutes (the time is adjusted according to the actual environment), the finger glutinous powder is inserted into the dough and pulled up, and the hole is completed without shrinking or collapsing.
7.
After venting the dough, divide the dough according to the shape you want. I divided into 4 pieces of 62 g dough and 8 pieces of 30 g dough. After rounding, cover with plastic wrap and relax for 15 minutes.
8.
Take a 30g dough, press it slightly, flatten it, roll it into a tongue shape, turn it over and roll it into a roll, roll it upright into a strip, and finally roll it into a small roll.
9.
62 grams of dough, press and flatten it slightly, roll it into a tongue shape, turn it over, roll it up, and cut it in half.
10.
Place the completed roll into a suitable mold. The pound cake slender mold I use is buttered in advance to prevent it from sticking.
11.
Put it in the oven for two times. After the second round is 8 minutes full, brush with egg wash and preheat the oven at 170 degrees.
12.
After preheating, put it in the lower middle of the oven and bake for about 25 minutes (adjust according to the molds of different sizes and materials).
13.
Release from the oven.
Tips:
1. There is no need to filter after the tomatoes are pureed, and some fruit fiber does not affect the bread tissue.
2. Different tomato varieties have different consistency after mashed. Please adjust the water volume according to the actual situation.
