Studies show that in hot summers, tomatoes are a better sunscreen than sunscreen.Because tomatoes are rich in the antioxidant tomato resin, a daily intake of 15 milligrams of tomato resin can reduce the risk factor of sunburn by 40%.In addition to tomatoes, there are other benefits that I've collected below, but I don't like tomatoes, I don't like the taste.This time, with a lot of tomato juice and in the dough, the resulting bread is not only beautiful in color, but also without the strange taste of tomatoes, because with the addition of white sugar, there is a faint taste of summer sugar mixed tomatoes.Hey, that's how I ate two loaves of bread. Oh, that's how I ate two loaves of bread. That's how I ate two loaves of bread.

WHAT YOU NEED

Ingredients

Tomatoes three.
400 grams of high-quality flour
60 grams of white sugar
4 grams of flour
40 grams of butter
2 grams of salt
White sesame in moderation
Almonds in moderation
A moderate amount of egg juice

How TO MADE Tomato bread after the summer

Steps 1 to 4

1. Tomatoes 3 washed, go to Ti, weight preferably around 240 grams, can be more or less

2. Cut the tomatoes into small pieces and put them in the cooker to make a mixture of juice and jam.

3. 240 grams of tomato paste poured into a mixing bowl

4. Add the yeast powder

Steps 5 to 8

5. Add flour, salt, and fine sugar to the bowl.

6. Cooking machine one, two and face

7. The dough is slightly stretchy and then placed in a softened butter slice.

8. Continue until the dough is smooth, and the dough will go through several processes, sometimes thin, sometimes smooth, and if it reaches the full expansion stage, the dough will become very smooth again, not sticky at all.

Steps 9 to 12

9. Even though there's tomato fiber in it, it's still very elastic.

10. Organize the dough, cover it, and make it twice as big.

11. Wake up and let the dough out.

12. Divide into nine equal pieces, cover and loosen for a few minutes.

Steps 13 to 16

13. All the loose dough is rolled into a loaf of bread and placed in a pan for secondary fermentation.

14. The bread is doubled in size, brushed with egg yolk, and sprinkled with white sesame or almond slices.

15. Preheat the oven to 170 degrees, put the middle layer in the oven, heat up and down for about 20 minutes, the bread surface is golden yellow, the pressed side is elastic, which indicates that it is baked

16. Eat it with jam or an omelet with lace, sweet or salty, whatever you like.

17.