Sunny Tomato Bread

Name: Sunny Tomato Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 100g Whole wheat flour; 35g butter; 10g salt; 120g water; 10g Scallion Shortbread; 100g Oily dried tomatoes; 2.5g yeast; 100g milk; 120g Fresh tomato puree; 4g maltose

by phoebesong

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Sunshine Tomato Bread, the original recipe comes from "Thinking about Bread Making from Yeast".

The classification of this book is different from the general bread books. It is classified according to the type of yeast. For example, bread that is fermented for a long time with a trace amount of yeast, bread that is generally fermented using yeast, high-component bread made of yeast, bread made of old noodles, bread made of natural yeast, and so on. The classification is very interesting, and the knowledge introduced is also very detailed, which I like very much.

This sunshine tomato bread belongs to the second kind, bread made with half-fermented yeast. As you can see from the name, a lot of tomatoes are needed as ingredients. There are two kinds of tomato ingredients, one is dried tomatoes in oil and the other is fresh tomato puree. Because the dried tomatoes in oil are immersed in vanilla oil, the finished product has a strong vanilla flavor, mixed with the fruit acid of the tomato, which is considered to be a full-flavored bread.

The original recipe contained 2kg of flour, and I made 1/4. The stock powder and black olives were used in the original recipe, but I just ignored them if I didn't. I replaced the fried onions in the recipe with scallion shortbread. "

Sunny Tomato Bread

1. Soak dried tomatoes in oil with kitchen paper to absorb the oil, and cut into dices about 1cm.

2. Cut the scallion pastry into 1cm pieces. (What is scallion pastry? See here http://home.meishichina.com/recipe-160385.html)

3. The tomatoes are beaten into juice with a blender and set aside

4. In addition to the oil, dip the dried tomatoes, the scallion pastry and the butter, all the ingredients are mixed, the cook machine beats to the expansion stage, and the butter is added and beats to the complete stage. Mix in the oil-soaked dried tomato and green onion pastry, and then beat to the complete stage. The dough is very moist and extensible.

5. 26 degrees Celsius, one shot. About 1.5 hours.

6. Plastic surgery. There are two shapes in the book, one is the olive shape and the other is the so-called "sea cucumber" shape. Uh, I am a little spit, this "sea cucumber", whether it is a plastic surgery or a finished product, it is ugly troublesome. It is really not recommended. The dough is divided into 150g large dough and 60g small dough, respectively, rounded, covered with plastic wrap and let stand for half an hour.

7. The large dough is shaped into an olive shape. That is, the dough is closed up, flattened, rolled up from top to bottom, and finally rolled into an olive shape.

8. The small dough is formed into a "sea cucumber" shape. The dough is closed upwards, flattened, rolled up from top to bottom, and kneaded into a tube shape. At the place where the dough is divided into three equal parts, flatten with the palm of your hand to shape. (In actual operation, you have to roll the dough, that is, you have to press it on all sides. In fact, I think it is more reasonable to call the gourd. And this way of pressing in the middle, it will all be deformed after fermentation. It is better to use three The small dough is pasted together to ferment the finished product.)

9. Second shot. 27 degrees Celsius, one hour. (This is the temperature in the book, I think the temperature of the second engine is too low, and then it was adjusted to 35 degrees Celsius). After the second round of the bun, I reshaped it again, otherwise, ha ha ha.

10. Olive-shaped dough, dusted and cut

11. Heat up to 240 degrees Celsius, lower to 200 degrees Celsius, middle and lower oven, 30 minutes. Depending on the coloring, pay special attention to the buns being cooked first, about 20 minutes, and then take them out first. After the bread enters the oven, steam is sprayed into the oven.

Tips:
1. The original formula contains 2kg of flour, and I made 1/4. The stock powder and black olives were used in the original recipe, but I just ignored them if I didn't. I replaced the fried onions in the recipe with scallion shortbread
2. This "sea cucumber" shape, whether it is a plastic surgery or a finished product, is troublesome and ugly. It is really not recommended.