1. Take out the flesh of the red dragon fruit and use a food processor to puree it for later use.
2. Put the first eight items of the ingredients according to the first liquid, salt and sugar diagonally, then the powder, and finally put the yeast in the middle, and mix the dough to the fully expanded stage.
3. The rest of the dragon fruit dough is also kneaded to the fully expanded stage. The two doughs are fermented together, and the middle is separated by oil paper to prevent adhesion.
4. One shot can be twice as large as the original one,
5. Take out the dough, ventilate, divide the original color dough into three, round and let stand for 10 minutes,
6. After the pitaya dough is vented, divide it into three, round and let stand for 10 minutes,
7. Take one dough each and roll them into a beef tongue shape.
8. Stack the two kinds of dough together,
9. Roll it up, pinch the bottom tightly, and put it in a toast box,
10. Second serve, until eighth is full,
11. Cover the toast cover, preheat the oven, lower layer, upper and lower fire, 180 degrees, bake for about 45 minutes
12. Take it out, open the lid, pour out the toast, and dry it on the grill,
13. It can be sliced or sealed when it is cooled to warm.
Tips:Due to the different consistency of dragon fruit paste, the amount of flour will be different.
Please adjust the temperature and time of the oven according to your actual situation.
