Vegan soy milk tomato bread

1

Wash the fresh tomatoes, peel off the skins, and cut them into large pieces.

2

Put in a juice beater and beat until tomato juice.

3

Pour all the ingredients into a basin, pour 150g of tomato juice first, and add the remaining 20g while stirring.

4

Knead all the materials into blocks first.

5

Add your favorite dried spice slices, you can add dried green onion slices or basil leaves, or any of the spices in the vanilla series, and knead them into dough.

6

Beat the dough to form a film and wrap it into a ball (grab a corner of the dough, throw it towards the table, fold it in half, turn it 90°, and then throw it again, repeat 300 times to produce the film).

7

Knead into a smooth dough, then tighten the dough to the bottom, brush with oil in a basin, and place it in a basin to ferment.

8

Fermentation to twice the size.

9

Gently press the air in the dough with your hands and squeeze it out, and divide the dough into six equal parts, each about 85g.

10

Roll the dough into a round shape, cover with plastic wrap and let sit for 15 minutes.

11

Sprinkle powder on the surface of the resting dough, and roll out a long dough sheet.

12

Roll up the dough sheet and press it while rolling up.

13

Tighten the neck and tighten it into a long strip.

14

Use chopsticks to dip them in high powder or oil to make a deep dent in the middle.

15

Brush soy milk on the surface.

16

Dip with fried white sesame seeds.

17

Place in a baking sheet and place in the oven to ferment for 60 minutes.

18

Fermentation to 1.5-2 times the size.

19

Remove dough from oven and preheat oven to 180 ° C.

20

Place the dough in the oven and bake at 180 ° C for 20 minutes.

21

Remove after 20 minutes and let cool. (Be sure to take it out in time).

1 If the dough is not fermented properly, it will occur, and it will retract. Of course, excessive fermentation will also retract, so you must always observe the degree of fermentation of the dough. 2 Some people say that the smell of alcohol is excessive fermentation. In fact, it is not. The smell of alcohol is because the yeast lacks oxygen. The yeast no longer produces carbon dioxide when the air is thin, but converts sugar into alcohol. This is why it is necessary to seal the wine. The reason, so during fermentation, people who don't like the smell of alcohol can cover the dough with wet gauze, and people who like the smell of alcohol can use a sealing method to isolate the yeast from the outside world. 3 The temperature and humidity of dough fermentation have a lot to do with the environment. The length of time must also be controlled by yourself according to the fermentation situation and cannot be completely copied. 4 High-gluten flour is a must-have for making bread. The same reason as rice, local rice + local water = delicious rice, the same reason applies to flour.