I still like making bread rather than cake and biscuits, although it takes three to four hours to wait, but the sense of achievement is more enjoyable than cake and biscuits. Moreover, I made cakes and biscuits by myself, so I was very aware of the high oil and sugar in them, and I always felt guilty when eating them. However, bread is relatively healthier. When I made breakfast, I felt quite at ease, so My passion for bread was still unabated recently.
How to make the tomato bun
Put all dough ingredients except butter into the toaster and knead until smooth.
Knead until smooth, add 20g of butter, continue kneading until the film is released, close the circle, put it in the toaster for fermentation, fermentation to twice the size (about an hour).
Exhaust the dough, divide into 11 equal parts and round. Cover with plastic wrap and let stand for 10-15 minutes.
Roll out one portion to make an oval shape.
Roll again into long strips.
Roll them all up and place them in a baking pan with a bowl of hot water in the oven.
Secondary fermentation to double size.
Brush egg mixture, squeeze tomato sauce, preheat oven to 175 degrees, 15-20 minutes until golden brown.
When adding water, it is recommended to add two thirds of the dough first, and then decide whether to increase or decrease according to the water absorption of the dough.