Vegan Soy Milk Tomato Sesame Bread

Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Cooking Vegan Soy Milk Tomato Sesame Bread

Wash fresh tomatoes, peel them, and cut into large pieces.

Put the tomatoes into a juicer and make tomato juice.

Pour all ingredients into a bowl, pour in 150g of tomato juice first, and gradually add the remaining 20g while stirring.

Knead all ingredients into a dough.

Add your favorite dried spices, such as dried scallions or perilla leaves, or any herb from the herb series, and knead into a dough.

After kneading the dough to form a film, shape it into a ball (grab one corner of the dough, swing it towards the table, fold it in half, then rotate 90° and swing again, repeat 300 times to form a film).

Knead the dough into a smooth surface, then tighten the opening to the bottom, brush oil in the bowl, and let it ferment in the bowl.

Ferment until doubled in size.

Gently press out the air in the dough, divide the dough into six equal parts, each about 85g.

Roll each piece of dough into a round shape, cover with plastic wrap, and let it sit for 15 minutes.

Sprinkle flour on the surface of the rested dough, then roll it into a long strip.

Roll up the dough strip, pressing while rolling.

Pinch the seam tightly to form a long rectangular shape.

Use chopsticks dipped in high-gluten flour or oil to press a deep groove in the middle.

Brush soy milk on the surface.

Coat with toasted white sesame seeds.

Place in a baking pan and let it ferment in the oven for 60 minutes.

Ferment until 1.5-2 times larger.

Remove the dough from the oven and preheat the oven to 180°C.

Bake the dough in the oven at 180°C for 20 minutes.

Remove and let cool for 20 minutes. (Be sure to remove promptly).