Tomato juice bread

WHAT YOU NEED

Ingredients

200 grams of starch
3 grams of yeast
White sugar 12 grams
1.6 grams of salt
Tomato juice 90 grams of tomatoes cut into cubes of juice
Depending on the moisture absorption of the flour
add as much zinc as possible.
12 grams of butter
50 grams of onions
Moderate amount of flour
Masurilla cheese in moderation

How TO MADE Tomato juice bread

Steps 1 to 4

1. The material other than butter and onion paste is stirred into a clump, added butter and continued stirring to the expansion stage, added sliced onion paste and mixed evenly.

2. Fermentation to twice the size in a container covered with a preservative film.

3. Divide into five, roll separately, cover the preservative loose for 15 minutes; roll: gently hold the divided dough in the palm of your hand and gently rotate it around the table for several circles.

4. The loose dough is pressed flat, rolled again, placed in the oven for final fermentation to twice the size. I put the fermentation in the oven, room temperature 30 degrees, no preheating in the oven, no need to heat the water.

5. A few knives in the sieve

6. Put it in a preheated oven at 200 degrees for 18 minutes.

7.