1.
1. Put it into the bread machine in the order of liquid first, sugar then flour and yeast, a 15-minute kneading program.
2. After the first program is over, add butter to continue a kneading program, and knead it to the stage where the film can be pulled apart.
2.
3. Divide the dough into 50%, 25%, and 25% three pieces.
4. Add coloring and raisins to 50% of the dough, and knead the dough with coloring and raisins until evenly.
5. Add matcha powder to water and mix well, add 25% of the dough and knead it evenly.
6. Put three pieces of dough of different colors into a warm place for basic fermentation.
3.
7. The dough can be fermented to twice its size.
8. The dough was vented and rounded to relax for 10 minutes, and the loose dough was rolled into an oval shape and continued to relax for 10 minutes.
9. First roll the red dough into a rectangle the size of the mold, and then roll it up from top to bottom.
4. 10. Roll the white dough into a mold-sized length to wrap the red dough.
5. 11. Finally, roll the green dough into a mold-sized length, and wrap the white and red dough.
6. 12. Put the shaped dough into the mold and cover the lid for secondary fermentation.
7.
13. After the second fermentation is over, put it in a preheated 160 degree oven and fire up and down for about 30 minutes (the temperature and time can be adjusted according to your own oven).
14. Cut into the shape of a watermelon after being released from the oven to cool.
Tips:It's a bit troublesome, but I still feel a sense of accomplishment looking at the finished product!
