Tomato toast
By VicentaLakin
Tomato beauty protection, skin treatment with carrots and vitamin A, C, freckles, face, anti-age, skin protection, etc., fungi, infectious skin disease. Nickic acid sustains the normal genre of stomach fluids, promotes the formation of red blood cells, helps to preserve the elasticity of the vascular wall and protects the skin. Another study shows that tomatoes contain a rich vitamin C, which inhibits the activity of the cheesy carbine enzymes in the skin and effectively reduces the formation of melanone. This toast is liquid with ketchup juice, and it's fresh with a light red taste, a nutritious toast. This time I used the Poolish species, and I wrote that Poolish species may be strange, remember the “liquid species” that had been on the Internet for some time? It's actually Poolish. The Poolish species are also called fast-forming flour, Pollux plants, made up of a mixture of flour of the same weight and water, with a small number of yeasts, which are stored in containers for long periods of fermentation, with a maximum fermentation of 24 small quantities in refrigerators. If the fermentation is excessive, the whole of the sugar is consumed, resulting in a loss of fermentation capacity. The key to producing the Poolish species is to ensure that there are no flour particles after mixing and that salt is not added, as it reduces fermentation capacity. Poolish breeds the scent of bread, which gives it a long shelf life, making bread white, and which is more fermented and coarse than generally。
Recipe Recommendations
- high-gluten flour 240 grams
- liquid species 110 grams
- tomato juice
- yeast 3 grams
- butter 25 grams
- sugar 40 grams
- salt 3 grams
- Broken saint fruit 70 grams
- Liquid type: High-gluten flour 105 grams
- warm water 150 grams
- low powder 45 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Tomato toast

1
The liquid raw materials were evenly mixed with water and fermented at 5° cooling in the refrigerator for 24 hours。
2
Tomatoes go to the skin and make juice with a cuisine。
3
It's 110 grams of yeast, high powder, tomato juice, yeast, sugar in a bakery。
4
Smash and even first, with 20 minutes in class 10。
5
Softened butter continued to be rubbing on the back of the post-oil system, which was fed into the noodles, which were smooth and soft. (can pull out a transparent film)
6
The tomato fruit is torn into the dough by folding。
7
The first fermentation took place twice as large, with light pressure of the noodles to remove the bubble。
8
It is divided into three circles with 15 minutes of fermentation。
9
Turn the whole dough open, roll from top to bottom and tighten the tail。
10
Toast boxes were covered with butter, and the mouths were fermented last at the temperature of the room in the toast module。
11
The fermentation to the noodles rises to the full eight points of the toast。
12
The oven is preheated at 190 degrees, in the lower middle and 40 minutes up and down. (Booked with lids in 30 minutes)