Small Watermelon Bread
1.
Weigh out the materials first, and separate dry materials and wet materials. Dry materials refer to powder materials, and wet materials refer to liquid materials. Liquid materials need to be refrigerated before use, and yeast is placed in liquid materials. The butter needs to be softened in advance.
2.
Pour the dry ingredients into the cook machine or bread machine, then pour the liquid ingredients, and mix well at low speed
3.
After mixing into floc at low speed, turn to medium and high speed to beat the dough elasticity. Beat until there is a thicker film, and then add the softened butter. Use low speed to mix the butter and dough evenly, then turn to high speed to beat out the ductility of the dough. Finally, beat until the dough has a thin film.
4.
Take out the dough, shape it slightly into a circle, and put it in a container. The container can be sprinkled with flour to prevent sticking. After the dough is placed, the surface is covered with plastic wrap, and the first fermentation is carried out at a temperature of 27 degrees, and the time is about 45 minutes. Send to twice the original volume
5.
The fermented dough can be dipped in flour and poke into the center of the dough, the dough will not shrink, then it will be ready.
6.
Take the dough out, pat the air out with your hands, and then divide the dough. Divide into three doughs, each weighing 48 grams, 36 grams and 60 grams.
7.
Add 48 grams of dough with red yeast rice powder and black sesame seeds, and knead it into a red dough. This is the flesh and seeds of the small watermelon. Add spinach powder or matcha powder to 60 grams of dough and knead it into a green dough to make the watermelon rind.
8.
Divide a single dough, divide the weight of the single by 12, divide each color into 12 small doughs, and finally get 36 doughs of three colors. The small dough is slightly rounded and tightened.
9.
Roll out the white dough. Put the red dough on and wrap it.
10.
Roll out the green dough again, put the white dough on top, and wrap it up. This completes the internal structure of the small watermelon.
11.
After all is done, put it in the mold. The final fermentation is carried out at 35°C for about 18 minutes.
12.
Prove to twice the original volume of the dough. During this time, we need to preheat the oven 170 degrees in advance.
13.
Cover the fermented dough and put it in the oven to bake 170 degrees, and bake the middle layer for about 13 minutes.
14.
Remove after baking. Handle with care and put it on the drying net. After cooling, we will make some textures on the surface of the watermelon. Use edible bamboo charcoal powder and cold boiled water to make a black liquid, and use a small brush to make the watermelon-like texture.
15.
Finally cut it open and see if it looks like it? The small red watermelon with green skin, one bite is so fun!
Tips:
To make bread in summer, you need to refrigerate the liquid ingredients. In order to prevent part of the watermelon from fermenting first, put the prepared watermelon in the mold, cover it, and refrigerate it first. After everything is done, take it out and ferment. The fermentation time is a reference value, depending on the temperature at the time, and it is determined by the state of the dough. In addition, the fire power of each oven is different, so the baking time is about 13 minutes. You can give it a try!
