Sunshine tomato bread

sunshine tomato bread, original formulation from " the making of bread from the yeast " . unlike the general bread book, this book is classified according to yeast type. for example, bread fermented for long periods of time with trace yeast, bread fermented with yeast, high-component bread made with yeast, bread made with old noodles, bread made with natural yeast, etc. it's an interesting classification. it's a detailed presentation. i like it. this solar tomato bread belongs to the second half of the fermented bread. as can be seen from the name, large amounts of tomatoes are needed to make the ingredients. there are two kinds of tomato ingredients here, one oil-drinked tomato dry, and the other fresh tomato mashed. because the dried tomato oil is immersed in vanilla oil, the finished product smells of rich vanilla, mixed with tomato acid, and is considered to be a very fine bread. the original formula is 2kg flour, and i made a quarter. i didn't just ignore it. i replaced it with onions。

Recipe Recommendations

high-gluten flour 400g
whole wheat flour 100g
butter 35g
salt 10g
water 120g
scallion crisp 10g
greasy dried tomatoes 100g
yeast 2.5G
milk 100g
Fresh tomato puree 120g
maltose 4g

other
roast
several hours
senior

Steps for Sunshine tomato bread

oil-dryed tomatoes drain the oil from the kitchen paper and cut it to about 1 cm。

onions cut to about 1 cm. what's onions? see here http://home.meishichina.com/recide-160385.html)

Tomatoes use a blender as a spare

Dried with ketchup, onions and butter, all materials are mixed, and the cook's machine stirs up to the extension stage, adding butter to the full phase. A mixture of tomato drying and onion soaks, and then a full-blown, lumbered and long。

Twenty-six degrees, one shot. About 1.5 hours。

plastic. the book forms in two shapes, the olive type and the so-called cucumber shape. well, i'm in a little tummy, this sea cucumber, which is ugly whether it's plastic or finished. not recommended. the noodles are divided into 150 g large and 60 g small, rolling round and covering the film for half an hour。

It's made of olives. It is the face of the face, the face, the flat, the top to bottom, and then the olive。

Small noodles form the "sea cucumber" type. The noodles are flattened, flattened, rolled from top to bottom, squeezed into a barrel, flattened and shaped with the palms of the hand in the third quarter of the noodles. (In practice, roll the noodles, that is, press every side. Actually, I think it makes a lot more sense to call it Zoo. And this middle-pressure is all deformed. It's better to ferment the product with three little noodles

Two. 27 degrees Celsius, an hour. This is the temperature of the book, and I think the temperature of the two rounds was too low and then it went up to 35 degrees. I've been reformed since Bread Two or else, huh。

Olive noodles, powdered, circumcised

Fire 240°C, fire 200°C, oven lower middle, 30 minutes. In the light of the colour, particular attention is paid to the fact that the bread is pre-cooked for about 20 minutes and removed first. When bread enters the oven, steam is sprayed in the oven。