Watermelon toast

Overview

The shape of the watermelon toast can be freely used. I think the round cut surface of the cylindrical mold is more in line with the cut surface of the watermelon, so I will make a cage version of watermelon toast!

Tags

• baking
• children
• afternoon tea
• toast
• baking powder
• butter
• dried cranberries
• egg liquid
• high gluten flour
• matcha powder
• milk powder
• red yeast rice powder
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Dried cranberries were soaked in rum. I first wanted to use raisins, so I took pictures of raisins, but then I thought the color was wrong, so I replaced them with dried cranberries

   

2. 2 Pour the yeast powder into the milk and shake it a few times to dissolve the yeast in the milk.

   

3. 3 Then add other ingredients except butter

   

4. 4 I used a dough mixer and started working

   

5. 5 After stirring for a while, you can see that the dough is not very thin. If you spread it thinner, holes will appear, which is the expansion stage

   

6. 6 Add butter and continue stirring

   

7. 7 Until the very tough film can be stretched

   

8. 8 Divide into three pieces according to the ratio of 50% and 25% and 25%

   

9. 9 Take a small piece and add matcha powder

   

10. 10 Add red yeast powder and cranberry prunes into large pieces and knead well

    

11. 11 Place in a bowl and cover with plastic wrap for the first fermentation

    

12. 12 Let the dough ferment until it doubles in size,

    

13. 13 Squeeze the air out of the fermented dough, roll it into a round ball and let it rest for ten minutes

    

14. 14 Then roll it up into an oval shape and continue to relax for ten minutes

    

15. 15 First deflate the loose red dough and roll it into a rectangle with a width slightly shorter than the length of the mold. Turn it over and thin the bottom edge and roll it into a roll from top to bottom

    

16. 16 Deflate the rested white dough and roll it into a rectangular shape. The length is based on wrapping the red dough. Wrap the red dough

    

17. 17 Do the same with the green dough

    

18. 18 Wrap the white dough

    

19. 19 Put the shaped dough into the mold, close the lid and ferment for the second time in a warm and humid place

    

20. 20 The dough is fermented until the mold is nine-tenths full, and the fermented dough is one centimeter away from the top of the mold

    

21. 21 Place in the oven at 150 degrees for thirty-five minutes

    

22. 22 Take it out after cooling

    

23. 23 Cut

    

24. 24 Pictured above

    

25. 25 The plate is full

    

26. 26 Finished product pictures