Vegan Soy Milk Tomato Sesame Bread
by Pretty girl kitchen
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Wash fresh tomatoes, peel off the skin, and cut into large pieces.
2. Put it in a juicer and beat into tomato juice.
3. Pour all the ingredients into the pot, pour 150g of tomato juice first, and add the remaining 20g while stirring.
4. Knead all the materials into a block first.
5. Add your favorite dried spice slices, you can add dried green onion slices or perilla leaves, or any spice from the vanilla series, and knead it into a dough.
6. Throw the dough out of the film and wrap it into a dough (grab a corner of the dough, shake it towards the table, fold it in half and then turn it 90° and then shake it again, repeat 300 times)
7. Knead it into a smooth dough, then tighten the opening to the bottom, brush the oil in the basin, and put it in the basin to ferment.
8. Fermented to 2 times the size.
9. Gently press the air in the dough to squeeze out, divide the dough into six equal parts, each about 85g.
10. Roll the dough into a circle, cover with plastic wrap and let it stand for 15 minutes.
11. Sprinkle the surface of the resting dough with flour, and then roll it out into a long piece of dough.
12. Roll up the dough sheet and press while rolling up.
13. Squeeze it into a long strip with the mouth facing down.
14. Dip high powder or oil with chopsticks to make a deep dent in the middle.
15. Brush the surface with soy milk.
16. Dip with fried white sesame seeds.
17. Put it in a baking tray and let it rise in the oven for 60 minutes.
18. Fermented to 1.5-2 times larger.
19. Take the dough out of the oven and preheat the oven to 180°C.
20. Put the dough in the oven at 180°C and bake for 20 minutes.
21. After 20 minutes, take it out and let cool. (Be sure to take it out in time).
Tips:1 If the noodles are not fermented in place, it will appear. Take out the shrinkage. Of course, the dough will shrink when the fermentation is over. So be sure to observe the degree of fermentation of the dough at all times.
2 Some people say that the smell of alcohol is over-fermentation, but it is not. The smell of alcohol is due to the lack of oxygen in the yeast. The yeast no longer produces carbon dioxide when the air is thin, but converts sugar into alcohol. This is why the wine must be sealed In the fermentation process, people who do not like the smell of alcohol can cover the dough with wet gauze, while those who like the smell of alcohol can seal the yeast 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 be controlled by yourself according to the fermentation situation, not completely copied.
4 High-gluten flour is a must for making bread, the same principle as rice, local rice + local water = delicious rice, the same principle applies to flour.
