#aca烤明星大赛#watermelon Toast
1.
Microwave the milk for 40 seconds, add the yeast and stir until it dissolves.
2.
Put all the ingredients except the chocolate beans and coloring into the bread machine and turn on the kneading mode.
3.
After the dough is kneaded, take it out and divide into four portions.
4.
One part is used as the original color dough, one part is kneaded with green pigment to form a green dough, and two parts are kneaded with red pigment to form a red dough.
5.
The wrap is fermented with plastic wrap to double the size.
6.
Take out the red dough, roll it into a dough sheet, spread the chocolate beans and gently press it into the dough sheet to fix it.
7.
Roll up the dough.
8.
Roll the original color dough into thin slices.
9.
Roll up the red dough with the original color dough sheet, and fix the closing part slightly. Because it is fan-shaped, the closing part does not need to be perfect, and it does not disperse when it is fixed, fermented and baked.
10.
Roll the green dough into a uniform thickness.
11.
Roll the green dough into a uniform thickness.
12.
Then wrap it on the raw dough.
13.
Then wrap it on the raw dough.
14.
Put it in a toast box for the second fermentation and ferment to double the size. Preheat the oven to 170 degrees and bake for 30 to 35 minutes.
15.
Put it in a toast box for the second fermentation and ferment to double the size. Preheat the oven to 170 degrees and bake for 30 to 35 minutes.