Dragon Fruit Petal Toast
1.
Prepare all the ingredients: the main ingredient is dough 1, and the auxiliary material is dough 2.
2.
Filter the red pitaya after squeezing the juice
3.
Put the dough 2 into the Panasonic 105 bread machine, first knead the dough in program 12 and then start the bread dough in program 10
4.
Dough 1 I knead by hand. The hand mask appears in about 20 minutes, and it is in a complete state. In fact, it should be placed in the refrigerator for a while after kneading.
5.
Cover the dough with plastic wrap and let it stand for ten minutes. The dough of the bread machine is just right. Dip your fingers into the dry powder and do not shrink back.
6.
Take 10 grams of red dough and knead it into thin strips of the same length as the mold, and 35 grams of white dough into thin strips of the same length as the mold. Roll 90 grams of white dough into the same length as the mold, and the width should be just enough to cover the two thin strips.
7.
The white dough wraps the red dough, and the edge of the dough is compressed into a long strip
8.
Take 32 grams of red dough, divide into small doughs of 1 gram each, and round
9.
Put 15 small doughs in sequence on 90 grams of dough
10.
Put the long strip in the middle
11.
The edge of the dough is pinched and formed into a long strip
12.
Roll out the remaining white dough to the same length as the mold, and the width should be just enough to cover the front strip, and also put 18 small doughs in sequence
13.
Put the front strip in the middle and wrap it tightly.
14.
Roll out the remaining red dough to the same length as the mold, the width is just enough to wrap the long strip in front, and roll it up
15.
Put the mold into the mold for the second shot. Because the second shot has requirements for temperature and humidity, the fermentation temperature in the oven is about 40 degrees, and a pot of hot water is added to increase the humidity
16.
150 degrees, 30 minutes for baking
17.
It's out, although the color is a bit oxidized, it's still beautiful
Tips:
The white dough is best kept under ice in the refrigerator, and its temperature is controlled to ferment with the red dough. The texture of the two kinds of dough will be more delicate together.
