Tomato Cheese Buns

Name: Tomato Cheese Buns
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 230g High-gluten flour; 20g Salad oil; 30g Egg liquid; 3g yeast; 90g tomato juice; 30g Caster sugar; 2g salt; 8 slices Tomato slices; 8 slices Cheese slices; a little Chopped parsley

by Aunt Xizhen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

It's still hot today.
For those who have to go out, you must remember to wear sunscreen, but apart from the protection of topical agents, is it destined to turn black this summer?
Not necessarily~~
Eat more tomatoes, you can also whiten and sunscreen.
Because tomatoes are rich in antioxidants, lycopene, eating half a tomato every day can effectively resist the ultraviolet rays in the sun and most of the children who love tomatoes have white skin, hehe.
There are many ways to eat tomatoes, because my aunt is mainly baking, so let's put tomatoes in bread.
Paired with fragrant cheese slices, it is a gorgeous breakfast.

Tomato Cheese Buns

1. Let’s make the tomato juice first. Wash the tomatoes and cut them into small pieces. Peel the skins. I’m too lazy to put them in a food processor and beat them into tomato juice. Put all the ingredients except the butter in the bread bucket, and pour the tomato juice (the tomato juice must not be added in, leave about 30 grams)

2. Then I started the kneading process. After I chose for 25 minutes, I saw that the flour gradually turned into a smooth dough. The remaining tomato juice should be added according to the wet viscosity of the bread. The dough is a little sticky at the beginning. Take a look at the state of the dough and knead it until it can pull out a thicker film without breaking. This bread is not like toast. It does not need to be kneaded to pull out a thin film and then the dough is basically fermented until it is twice the original size. The fermentation environment temperature is 28 and the humidity is about 75%. In summer, the bread will ferment very quickly, so don’t let it out, otherwise the bread will become sour

3. At this time, the dough is basically fermented. Take out the dough first, press to discharge the gas, and after standing for 10 minutes, divide the dough into 8 powders, round them, and let them rest for ten minutes and put them in a baking pan covered with greased paper.

4. Then put it in the oven for the second fermentation, remember to put a bowl of boiling water at the bottom of the oven. It's enough to send for 40 minutes. This is the way it has been sent, because the baking tray is a bit small, so it's crowded. You'd better divide it into two baking trays and cover with cheese slices, then spread the tomato slices and sprinkle some celery on the surface Broken, don’t sprinkle if you don’t have

5. Preheat the oven to 180 degrees, then put the middle layer, and bake up and down for 20 minutes. Take a look at the last few minutes, everyone's oven is different, don't burn the surface. After the bread is out of the oven, wait two hours before the sour gas has evaporated before eating it.

Tips:
Two long words:
1. Because everyone uses different flour and operating environment, the amount of water added is only a reference, and it is self-adjusted according to the dry humidity of the dough.
2. Use the most common type of cheese slices in supermarkets. The square-packed ones have 5 slices and 10 slices. If you can't buy them, just don't add them.