Watermelon toast on a hot summer day

Overview

I am very lucky to advance to the top 16 in the country this time. It is my first time to participate in a food event and I have been recognized by so many friends, judges and teachers. I am really grateful! According to the requirements of the organizer, the semi-final works are required to make delicious food according to the theme, and secondly, they are required to use the oven and bread machine provided by the organizer to complete the same delicious food. The Hangzhou competition area where I am located has a passionate and wild summer. Since it is related to summer, my first reaction at that time was that I would use the oven to make watermelon toast and the bread machine to make ice cream, haha, because watermelon, ice cream and summer are a perfect match! The toast this time uses the Chinese method. Because matcha is added, the texture is soft and a little elegant. It is especially suitable for eating with jam in summer. Come and cool down with it!

Tags

• baking
• bread flour
• butter
• condensed milk
• dried cranberries
• egg
• high gluten flour
• instant dry yeast
• matcha powder
• red yeast rice powder
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Fully dissolve the yeast in the medium-sized ingredients in the prepared water, add high-gluten flour, and mix to form a medium-sized dough without dry flour. Cover with plastic wrap and leave to ferment in a warm place for about half an hour, then refrigerate for twelve hours.

   

2. 2 Mix the fermented medium seed ingredients with all the ingredients in the main dough except butter, and knead until expanded.

   

3. 3 Divide the dough into three parts in proportions of three-fifths, one-fifth, and one-fifth. Add red yeast powder and dried cranberries to three-fifths of the dough, and add matcha powder to one-fifth of the dough.

   

4. 4 Round and relax for fifteen minutes

   

5. 5 Roll the relaxed dough into an oval shape, turn it over and roll it inward from top to bottom.

   

6. 6 Roll out the white dough to the same size as the red dough, and roll the red dough inwards from top to bottom; do the same with the green dough. Gently roll the wrapped dough until it is similar to the length of the mold and place it into the mold.

   

7. 7 Ferment for the second time in a warm place (humidity and temperature refer to the second rise of normal bread) until the mold is eighty full.

   

8. 8 Bake the lower layer at 180 degrees for 35 minutes. During the baking process, if the skin has colored, please cover it with tin foil to avoid excessive coloring. Immediately after taking out of the oven, remove from the mold, let cool, slice into slices and store in a plastic bag. .