# 西红柿加鸡蛋这样做太香了，不用炒不用蒸，出锅孩子抢着吃，解馋

Source: https://www.youtube.com/watch?v=I88mi5rlhB0
Recap page: https://rapidrecap.app/video/I88mi5rlhB0
Generated: 2026-01-28T04:33:09.338+00:00

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## Quick Overview

The video demonstrates how to make fragrant, soft, and healthy sesame-crusted flatbreads (likely a type of baked bun or cake) using tomatoes and eggs for flavor and color, requiring no frying or steaming, resulting in a bread that is soft inside and slightly crisp outside when fresh.

**Key Points:**
- The recipe utilizes two tomatoes and two eggs to create a flavorful liquid base for the dough, which is then mixed with 400g of all-purpose flour and 4g of yeast powder.
- After mixing the dough, it is kneaded into a smooth mass, covered, and allowed to cold-ferment overnight in the refrigerator, or can be fermented at room temperature until doubled in size.
- The fermented dough is then divided into 10 to 12 small portions, each kneaded into a round shape, brushed with water, and coated in a mixture of black and white sesame seeds.
- The sesame-coated dough pieces are flattened slightly by hand and then pressed gently with a rolling pin to secure the sesame seeds, before being cooked in an electric cake maker or a flat-bottomed pan over low heat without oil.
- The flatbreads are cooked for 4 minutes, then flipped and cooked for another 4 minutes until both sides are golden brown, indicated by the sesame seeds turning slightly yellow and emitting a strong aroma.
- The finished product has a slightly crisp exterior (which softens upon cooling) and an interior that is very soft, similar to bread.
- The creator notes that the final product is nutritious and healthy, remaining soft even after cooling in a sealed bag without added oil or water.

![Screenshot at 00:44: The key ingredients—sliced tomatoes, two raw eggs, and a pile of sugar—are assembled on a plate before being blended into the liquid base for the dough.](https://ss.rapidrecap.app/screens/I88mi5rlhB0/00-00-44.jpg)

**Context:** This video is a cooking tutorial presented by a creator named "小颗美食" (Xiao Ke Mei Shi), detailing the process of making a type of baked flatbread or bun that incorporates tomato and egg for natural coloring and flavor. The method emphasizes a cold fermentation technique for the dough and finishes by pan-baking the sesame-coated buns in an electric cake maker or skillet.

## Detailed Analysis

The tutorial begins by preparing the tomato and egg component: two tomatoes are scored with a cross-cut, blanched in boiling water for two minutes to easily remove the skin, and then blended with two raw eggs and sugar (added to taste) in a blender using the fruit/vegetable setting to create a smooth tomato-egg juice. Separately, the dry ingredients are prepared: 400g of all-purpose flour is mixed with 4g of yeast powder, and the tomato-egg juice is slowly added while stirring with chopsticks until a shaggy dough forms with no dry flour remaining. This mixture is then kneaded into a smooth, soft, but firm dough ball, covered with plastic wrap, and cold-fermented overnight in the refrigerator (or fermented at room temperature until doubled). After fermentation, the dough is taken out, kneaded again to remove gas, and shaped into a long strip, which is then divided evenly into 10 to 12 small dough portions. Each portion is kneaded into a round shape, brushed with water, and coated with a mixture of black and white sesame seeds on both sides. These prepared buns are then cooked in an electric cake maker or flat pan over low heat without added oil for 4 minutes, flipped, and cooked for another 4 minutes until golden brown on both sides, signaled by the white sesame seeds turning slightly yellow and releasing a strong sesame aroma. The final product is shown to be soft inside like bread, with a slightly crisp crust when fresh, and remains soft even when cooled.

### Ingredient Preparation

- Prepare two tomatoes and two eggs; blanch and peel tomatoes, then blend with eggs and sugar to create a liquid base
- Mix 400g flour with 4g yeast, gradually add the tomato-egg liquid while stirring to form a shaggy dough.

### Dough Fermentation and Shaping

- Knead the dough into a smooth ball, cover, and cold-ferment overnight or proof until doubled
- After fermentation, degas the dough, shape it into a long strip, and divide it into 10-12 small balls.

### Coating and Cooking Setup

- Knead each small dough ball into a round shape, brush with water, and coat thoroughly with black and white sesame seeds on both sides
- Place the coated buns on a preheated electric cake maker or flat pan set to low heat (no oil needed).

### Baking Process

- Cook covered for 4 minutes, then flip and cook for another 4 minutes until both sides are golden brown and fragrant
- The final product has a crust that is slightly crisp when hot but softens upon cooling, with a soft, bread-like interior.

![Screenshot at 00:04: A knife scores the skin of a whole tomato with a cross-cut, a preparation step for blanching.](https://ss.rapidrecap.app/screens/I88mi5rlhB0/00-00-04.jpg)
![Screenshot at 00:17: 400 grams of flour and 4 grams of yeast powder are shown in a bowl before the tomato-egg liquid is added.](https://ss.rapidrecap.app/screens/I88mi5rlhB0/00-00-17.jpg)
![Screenshot at 00:45: Two egg yolks sit atop the sliced tomatoes, ready for sugar to be added before blending.](https://ss.rapidrecap.app/screens/I88mi5rlhB0/00-00-45.jpg)
![Screenshot at 01:26: The fermented dough is tested by poking a finger into it; the indentation remains, confirming proper fermentation.](https://ss.rapidrecap.app/screens/I88mi5rlhB0/00-01-26.jpg)
![Screenshot at 02:15: A flattened, sesame-coated dough round is pressed with a rolling pin to firmly adhere the seeds.](https://ss.rapidrecap.app/screens/I88mi5rlhB0/00-02-15.jpg)