2. Cut the tomatoes into small pieces and put them into a cooking machine to make a mixture of juice and puree.
3. Weigh 240 grams of tomato pulp, pour it into a mixing basin and add yeast powder.
4. Add high-gluten flour, salt and fine sugar to the pot.
5. Stir the dough slowly with the chef's machine.
6. After the dough is slightly malleable, add the softened butter slices.
7. Continue to stir until the dough is smooth. There will be several processes, sometimes soft and sometimes slippery. If it reaches the stage of complete expansion, the dough will become smooth again and will not stick to hands at all.
8. Although there is tomato fiber in it, its ductility is still very good.
9. Put the dough in order, cover it and wake it to twice its original size.
10. Take out the proofed dough and gently exhaust it.
1 1. Divide the dough into 9 equal parts, cover with plastic wrap and relax for a few minutes.
12. Knead all loose dough, knead it into bread embryos, and then put it in a baking pan for secondary fermentation.
13. Bread embryos are twice as big as before. Brush the surface with egg liquid and sprinkle with white sesame or almond slices.
14. preheat the oven to 170 degrees, put it in the middle layer of the oven, and fire for about 20 minutes. The surface of the bread is golden yellow, and the pressed side is elastic, indicating that it is baked.