Sunshine Tomato Bread(yang guang fan qie mian bao )

Sunshine Tomato Bread

Introduction:

"Sunshine Tomato Bread, the original formula from" thinking about bread making from yeast ". The classification of this book is different from that of ordinary bread books. It is classified according to the type of yeast. For example, bread fermented for a long time with trace amount of yeast, bread fermented by yeast, bread made with high content yeast, bread made with old flour, bread made with natural yeast, etc. The classification is very interesting, and the introduction is also very detailed. I really like it. This sunshine Tomato Bread belongs to the second kind, which is made by half fermentation of yeast. As you can see from the name, a lot of tomatoes are needed as ingredients. There are two kinds of tomato ingredients, one is oil soaked dried tomato, the other is fresh tomato puree. Because the oil soaked dried tomato is soaked in vanilla oil, the finished product has a strong vanilla flavor, mixed with the fruit acid of tomato, so it is a bread with full flavor. I made 1 / 4 of 2kg flour in the original formula. The original formula used high soup powder and black olive, I did not directly ignore. I've replaced the fried onion in the recipe with onion butter

Production steps:

Step 1: soak the tomato in oil, dry it with kitchen paper and cut it into 1cm cubes.

Step 2: cut the scallion pastry into 1cm segments. What is scallion pastry? Look here http://home.meishichina.com/recipe-160385.html ）

Step 3: beat tomato juice with blender

Step 4: mix all the ingredients except the oil soaked dried tomato, onion shortening and butter, stir them to the expansion stage, add the butter and stir them to the complete stage. Mix in the oil soaked dried tomato and onion pastry, and then stir to the complete stage, the dough is very moist, good ductility.

Step 5: 26 degrees Celsius, one shot. About 1.5 hours.

Step 6: plastic surgery. There are two shapes in the book, one is olive shape, the other is the so-called "sea cucumber" shape. Well, I make complaints about the sea cucumber, whether it is plastic or finished, which is difficult to see. I really don't recommend it. The dough is divided into 150g large dough and 60g small dough, which are respectively rounded, covered with plastic film and left for half an hour.

Step 7: shape the dough into olive shape. That is, the dough is folded up, pressed flat, rolled up from top to bottom, and finally twisted into olive shape.

Step 8: small dough to form "sea cucumber" type. The dough is folded up, pressed flat, rolled up from top to bottom, and twisted into a tube shape. Press flat with the palm of the hand at the third part of the dough to form. (in practice, you need to roll the dough, that is, you need to press each side. Actually, I think it's more reasonable to call it gourd. Moreover, this way of pressing in the middle is deformed. It's better to use three small dough pasted together to ferment the finished product.)

Step 9: second serve. 27 degrees Celsius, one hour. (this is the temperature in the book. I think the temperature of the second engine is too low. Later, it was raised to 35 ℃). After the second bun, I had a reshape, otherwise, ha ha.

Step 10: olive shaped dough, powder and cut

Step 11: heat 240 ℃, lower 200 ℃, middle and lower layer of oven, 30 minutes. Look at the coloring, especially pay attention to the bun cooked first, about 20 minutes, take out first. After the bread is put into the oven, steam is sprayed into the oven.

Materials required:

High gluten flour: 400g

Whole wheat flour: 100g

Butter: 35g

Salt: 10g

Water: 120g

Scallion pastry: 10g

Dried tomato in oil: 100g

Yeast: 2.5G

Milk: 100g

Fresh tomato puree: 120g

Maltose: 4G

Note: 1. I made 1 / 4 of 2kg flour in the original formula. The original formula used high soup powder and black olive, I did not directly ignore. The fried onion in the recipe is replaced by onion butter. 2. The shape of "sea cucumber" is not only in the shaping process but also in the finished product. I really don't recommend it.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Yang Guang Fan Qie Mian Bao