Watermelon toast

Overview

Watermelon bread is very popular recently~~ I also quickly bought red yeast rice powder online to join in the fun! The first time I used red yeast rice powder, I was really nervous. I was afraid that if I added too much red yeast rice powder, the color would be too strong, and it would become an overripe watermelon. I was also afraid that if I added too little red yeast rice powder, the color would be too light, and it would turn into an underripe watermelon! Haha~~~ I thought about it again and again, and decided to knead and observe. Finally, I put in a total of 1/2 a small spoon, which is the measuring spoon that comes with the bread machine. One spoon is about 3 grams. I added a small spoonful of matcha powder, fearing that adding too much would affect the fermentation. Judging from the finished product, it seems that the amount of the two powders is acceptable and the color is quite good. The skin of the watermelon is just a little thick, so the watermelon should be considered to be thick in texture. Hahaha~~~There are still few seeds~~~ This time the bread rose very well, I started to smile, and the flesh inside was exposed! The top of my watermelon bread was a little cracked, so I had to use the bottom of the bread as the outer skin of the watermelon. Compared to the top skin, it was indeed much thicker! After much thought, I couldn't think of any creative ways to cut it, just like the shape I usually cut into when eating watermelon. It has been gloomy all morning, and the picture effect is not ideal!

Tags

• baking
• breakfast
• children's day
• bread flour
• butter
• dried cranberries
• matcha powder
• red yeast rice powder
• white sugar
• whole egg liquid
• yeast powder
• milk
• salt

Ingredients

Steps

1. 1 First put the refrigerated milk and eggs in the bread bucket.

   

2. 2 Then add flour, sugar in one corner, salt in the opposite corner, and yeast in the middle.

   

3. 3 Start the imix kneading program and add softened butter after it is finished.

   

4. 4 Select another imix program and stop kneading the dough after 15 minutes.

   

5. 5 Take out the dough, divide out 100 grams of dough, add matcha powder, and knead evenly.

   

6. 6 Divide out 88 grams of white dough, add red yeast rice powder to the rest, and knead evenly.

   

7. 7 Roll the three kinds of dough into balls, put them in a container, and cover them with plastic wrap to ferment.

   

8. 8 Ferment until doubled in size.

   

9. 9 Deflate the air separately and roll the matcha dough into a rectangular shape.

   

10. 10 Also roll the white dough into a rectangle of the same size.

    

11. 11 Roll out the red yeast rice dough to the same size as well.

    

12. 12 Flip over and place chopped cranberries on top of the dough.

    

13. 13 Thin the bottom edge and roll it up, and you'll have "watermelon pulp".

    

14. 14 Place the matcha dough sheet at the bottom, put the white dough sheet on top, and then put the rolled "watermelon pulp" part on top.

    

15. 15 Roll up tightly and pinch the joints tightly.

    

16. 16 Place into a bread barrel and cover to ferment.

    

17. 17 Second serve completed.

    

18. 18 Select the "Bake" program, the time is 40 minutes, medium-burning, and the bread is out of the oven.

    

19. 19 Take out the baked bread, place it on the grill to dry until lukewarm, then seal it in a plastic bag and store it.

    

20. 20 Let cool and then slice.