Tomato bagels

Overview

Boiled tomatoes (diced). Suddenly I realized that these words are worth studying. You can understand it as dicing tomatoes in water, or you can understand dicing tomatoes and boiling them in water. What is the difference between dicing and boiling, boiling and dicing, and the order before and after? In fact, I didn’t think too much about it at first. I just cut the tomatoes into large pieces, boiled them, and diced them. When I saw the picture in the book, the color was deep and the juice was thick, like tomato sauce with a few tiny particles. Suddenly I had doubts about my operation, so I started over, diced and boiled. But this tomato didn't seem to be as easy to mash like summer tomatoes. I rolled my eyes and finally decided to beat it in a food processor and then heat it to dry out most of the water. In the end, the color was still not as bright as the Japanese master's, and the consistency was just about right. The baked color seems pretty good, too? !

Tags

• baking
• bread
• boiled tomatoes
• butter
• high gluten flour
• rye flour
• white sugar
• dry yeast
• salt

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Pour the puree and all the dough ingredients into the bread pan

   

3. 3 Mix the dough for 30 minutes

   

4. 4 into a dough that can pull out a thin film

   

5. 5 into a dough that can pull out a thin film

   

6. 6 Place in a bowl, 28-30 degrees, ferment for about 30 minutes

   

7. 7 Place in a bowl, 28-30 degrees, ferment for about 30 minutes

   

8. 8 The dough has grown

   

9. 9 The dough has grown

   

10. 10 Divide into 4 equal parts

    

11. 11 Divide into 4 equal parts

    

12. 12 Press flat

    

13. 13 Press flat

    

14. 14 Use a rolling pin to roll into a rectangular shape

    

15. 15 Use a rolling pin to roll into a rectangular shape

    

16. 16 Fold it in three and press the joint firmly

    

17. 17 Fold it in three and press the joint firmly

    

18. 18 Fold in half and press the joint tightly

    

19. 19 Fold in half and press the joint tightly

    

20. 20 Shape into long strips

    

21. 21 Shape into long strips

    

22. 22 Flatten one end

    

23. 23 Flatten one end

    

24. 24 Fold the other end on top

    

25. 25 Fold the other end on top

    

26. 26 Wrap it well and pinch the interface tightly

    

27. 27 Wrap it well and pinch the interface tightly

    

28. 28 Turn over, place at 35 degrees, and ferment for 30 minutes

    

29. 29 Turn over, place at 35 degrees, and ferment for 30 minutes

    

30. 30 Put it into slightly boiling water, blanch both sides for 15-30 seconds, remove and control the water

    

31. 31 Put it into slightly boiling water, blanch both sides for 15-30 seconds, remove and control the water

    

32. 32 Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 15 minutes

    

33. 33 Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 15 minutes

    

34. 34 Golden on the surface, out of the oven

    

35. 35 Golden on the surface, out of the oven