A glass of warm milk with a spicy sauce is one of the most classic forms of French breakfast.Today's recipe, I've added some of my own ideas: add freshly squeezed tomato juice to the dough, and the tomatoes are rich in vitamins, and the cooked tomatoes are also rich in tomato protein, which is very nutritious.

WHAT YOU NEED

Ingredients

French bread flour 500 grams
80 grams of fine sugar
10 grams of salt
8 grams of instant yeast
Freshly squeezed tomato juice 250 ml
150 ml of purified water
35 grams of unsalted butter
250 grams of butter for use

How TO MADE The juice is delicious.

Steps 1 to 4

1. Fresh tomatoes are peeled into small pieces;

2. Tomato juice is cooked in a cooking machine;

3. Put the flour, sugar, salt and yeast in the stirring bowl of the household mixer and mix evenly;

4. Add the tomato juice;

Steps 5 to 8

5. Stir with a scraper and add a moderate amount of clear water to adjust the softness and hardness.

6. Start stirring the dough and add 35 g of butter until it is cooked;

7. Continue stirring until the dough surface is smooth and slightly elastic.

8. Immediately spread the dough flat on a plate and refrigerate for 30 minutes in the refrigerator.

Steps 9 to 12

9. The butter is heated in advance so that it can be cut and first cut into thick slices;

10. Wrapped in a preservative film, beaten soft with a doughnut stick, and joined into a large slice;

11. Take out the frozen slices, grind them into slices twice the size of the butter, and put the butter on top of the slices;

12. Wrap it up and close it.

Steps 13 to 16

13. It grows in large squares;

14. One end is folded 1/4, the other end is folded, the two ends are connected, squeezing the connection;

15. Pair it again, and it's a quadruple.

16. It's a big square again.

Steps 17 to 20

17. Repeat step 14;

18. Repeat step 15, that is, fold into four folds again;

19. Put in a tray, cover with a preservative film and freeze for 30 minutes;

20. Finally, it is cooked again into large slices about 0.5 cm thick, and the dough is finished.

Steps 21 to 24

21. Cut the sides of the plate with a blade and a scale to form a regular rectangle;

22. Using a scale and a blade, cut the panel into an equilateral triangle with a base of 9 cm and a height of 18 cm;

23. From the bottom to the top

24. The bread is baked in a pan and fermented at twice the room temperature.

Steps 25 to 28

25. Fermented bread germ, brush over a layer of egg juice, brush only the surface, do not brush over the rising layer.

26. Put in a preheated oven at 210 degrees and bake for 15 to 18 minutes;

27. Another map.

28.

Handy cooking tips

　　The steps are too detailed, there's nothing to say.Adjust the oven temperature and baking time according to the temperament of your oven.3 I used two four-fold risotto method, you can also use three three-fold risotto, according to your habits, the taste is not much different.Control the amount of water in the dough, and control the softness of the dough and the softness of the butter.5 You can make your own food, you can use good butter, you can use artificial butter.The higher the fat content of butter, the better its quality, the stronger its elasticity, and the easier it is to cook.I chose fermented butter rolls imported from France with 82% fat content, and I had bought the same butter slices before, and I hadn't seen them for over a year.I didn't expect the butter roll to be as good, just a little more trouble.