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1. Prepare materials.
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2. Except for the red yeast rice powder, matcha powder, and butter, mix all the other ingredients and knead into a dough. The kneading time is about 15 minutes, until the expansion stage. Open the dough with both hands to see the film.
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3. Divide the dough into three parts and increase the size in multiples, namely 1:2:4, which are used to make mesocarp (white), exocarp (green) and endocarp (red) of watermelon. If you mind to use matcha powder and red yeast rice powder, you can also use spinach juice and fire dragon juice instead.
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4. Knead 4g of red yeast rice powder and the largest dough repeatedly to make a red dough. Use 3g matcha powder and the next-largest dough to make a green dough.
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5. Cover with plastic wrap, preheat the oven to 50 degrees and turn off the heat, and put the dough to ferment to 2 times the size. About 30-40 minutes.
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6. Chop the black currant and use it as watermelon seeds. You can also use other dried fruits instead.
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7. After fermentation is complete, take out the dough. Knead the red dough out of bubbles, then roll it into a rectangle with a width slightly shorter than the length of the toast box, sprinkle with black currant, roll it up like a roll, and pinch it tightly.
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8. The white dough is also rolled into a rectangle with a width slightly shorter than the length of the mold in the same way, and wrapped around the red dough.
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9. The green dough is also made in the same way and wrapped in the outermost layer.
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10. Put it into a toast mold with a capacity of 450g. Put it in the oven for the second fermentation, which takes about 30-40 minutes.
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11. After the fermentation is complete, cover the toast cover, put it in the lower layer of the oven preheated to 170 degrees, and bake at 170 degrees for 50 minutes.
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