Tomato egg toast
By VicentaLakin
I'd love to bake myself with the square, make a bowl of tomato juice with a cracker, make bread with it and face, make bread with two toasts at a time, have a little more tomato juice, have a little sticky hands, but with a lot of liquid tissue, it's a stick, baked toast in the color of carrots, and looks like an appetite。
Recipe Recommendations
- bread flour 280 grams
- tomato juice 130 grams
- white sugar 20 grams
- yeast 3 grams
- salt 2.5 grams
- butter 20 grams
- eggs 50 grams
- sweetening
- roast
- several hours
- senior
Steps for Tomato egg toast
1
The raw material is prepared, the tomatoes go to the skin cutter to juice with a wall breaker, without water, or with an original juicer or a squeezer。
2
all raw materials except butter and yeast are then placed in the okoeo 801 cook mixer, and salt and sugar are placed to the angles (the dry humidity of the flour is added to the liquid)。
3
The mixer is installed, the second floor is opened and the flour is splattered。
4
After the liquid and flour are mixed, the trimesters are replaced with the flour, the mixer is removed, and the sheet is kept on for about an hour (in order to improve the membrane)。
5
The stilled noodles are put in soft butter and yeast。
6
The chefs started the second stage, rubbing butter and yeast into the noodles。
7
The transfer of the fourth stage to the full phase of the lasagna would remove a more evenly thin film。
8
And rubbing it out in three。
9
15 minutes of membrane dysentery
10
Take a nice, loose pasta and grow a square, and crush it。
11
Squeeze and squeeze。
12
And then we'll roll the three noodles, and we'll stretch them, and we'll meet each other。
13
Make up the shape of a braid and hold on tight。
14
Put it in a toast box, where a bowl of hot water increases humidity and temperature for fermentation。
15
About 40 minutes, from fermentation to nine points, preheat in ovens of 190 degrees and 5 minutes, drop in preheated ovens of 190 degrees and 40 minutes in the first layer, and remember to put tin paper in the middle colour. (Both toast, one with a cap, one without a cap, so the temperature is relatively high)
16
The baked toast is taken out immediately, laid on the grilled web until it's warm enough to be stored in a fresh bag。
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Completed ChartTomato egg toast Make Tips
1. Reserve about 10-20g of liquid and add it based on the dryness or wetness of the flour.
2. Adjust the baking temperature and time according to your own oven, as temperatures vary between ovens.
3. The resting method makes it easier for the dough to develop a gluten film, and adding yeast later prevents the dough from fermenting prematurely while mixing. As long as the method is mastered, single-proof toast can still be soft and stringy.
4. If baking with a lid, it is best to keep the dough for one toast loaf at 450g. Any excess can be shaped into small buns. Too much dough can easily cause issues such as dough sagging or under-proofing. I baked one 450g loaf with a lid, and the other was 520g, which resulted in a huge "mushroom top."