1. Pour the ice watermelon juice, sugar, and salt into the bread bucket one by one.
2. Then weigh in the flour, dry yeast and old noodles.
3. Start the kneading function of the bread machine to start kneading.
4. After a kneading program is over, put in the refrigerated butter block directly, and then start a kneading program.
5. The second kneading program ends and the dough reaches the expansion stage.
6. Put it in a fresh-keeping bowl, cover it and put it in the refrigerator to ferment.
7. When fermented to double the size, dip your fingers in dry flour and poke a small hole in the dough. The hole is slightly retracted into the belly button, and the fermentation is complete.
8. Take out and gently press to exhaust the gas.
9. Divide into two, round and relax for a while.
10. Take a portion and roll it into a beef tongue shape, and use a spatula to spread a layer of cranberry mung bean paste.
11. Roll it up, squeeze it tightly.
12. Plastic surgery.
13. Put it into the baking tray with the mouth down for secondary fermentation.
14. After fermentation, sift into a thin layer of flour and cut the bag.
15. Put it in the oven at 150°C and bake for 25 minutes.
