Tomato and Egg Toast

Tomato and Egg Toast

1. Prepare the raw materials, peel the tomatoes and cut them into pieces with a wall-breaking machine to make the juice. If there is no water added, you can also use a juicer or a juicer to make the juice.

2. Put all the ingredients except butter and yeast into the okoeo801 chef machine mixing tank in turn, and put the salt and sugar diagonally (reserve 10 grams of liquid to see how dry and wet the flour is added).

3. Install the mixing tank in place, and turn on the second gear to stir the noodles. Don't turn on the high gear all at once. The flour will easily splash.

4. After the liquid and flour are mixed together, change the third gear and stir to form a dough, remove the mixing tank, cover with a damp cloth and let it stand for about an hour (standstill is for better film formation).

5. Add softened butter and yeast to the resting dough.

6. The cook machine turns on the second gear to knead the butter and yeast into the dough.

7. Adjust the fourth gear to knead the dough to the complete stage, and the dough can pull out a relatively uniform and thin film.

8. Take out the kneaded dough and divide it into thirds (I made double the amount).

9. After spheronization, the cling film relaxes for 15 minutes

10. Take a loose dough and roll it into a rectangular shape, and thin it on one side.

11. Roll up and squeeze tightly.

12. Roll the three doughs one by one, knead them, and join each other.

13. Weave it into a braid shape and squeeze it firmly.

14. Put it in a toast box and put a bowl of hot water in the oven to increase humidity and temperature for fermentation.

15. About 40 minutes (depending on the status and not the time, the time given is approximate) Take out the fermentation to nine minutes full, preheat the oven at 190 degrees for about 5 minutes, put it in the preheated oven and put it in the penultimate layer at 190 degrees for 40 minutes Remember to cover with tin foil when coloring in the middle. (I baked two toasts, one with a lid and the other without a lid, so the temperature is relatively high)

16. Take out the baked toast immediately, put it on the grilling net and let it warm to your hands, and store it in a fresh-keeping bag.

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Tips:

1. Reserve about 10-20 grams of liquid, and see how dry and wet the flour is when adding it.
2. The baking temperature and time are adjusted according to their own ovens, and the temperature of each oven is different.
3. The dough is easier to leave the film in the static method, and the yeast is added later to avoid the pre-fermentation of the dough during whipping. As long as the method is mastered, a toast is still soft and silky.
4. If you want to cover and bake, it is best to control the dough of a toast at 450 grams. The excess can be kneaded and bake. If the dough is too much, it will easily cause the dough to deposit and the fermentation is not in place. I am 450 grams. The dough was baked with a lid, and the other was baked with a big headshot of 520 grams of dough.