Watermelon Illustration Bread
1.
Put the ingredients in the dough ingredients except butter into the cook machine, and knead the dough at low speed 1st gear until there is no dry powder, and then turn to 3rd gear to knead the dough for 3 minutes.
2.
When the dough is gluten, add softened anhydrous butter.
3.
Knead the dough at low speed and then high speed until the dough can pull out the glove film without flocculation.
4.
Prepare red yeast rice powder (beetroot powder is better), matcha powder (spinach powder is better), and cocoa powder (dark cocoa powder is better).
5.
Add the right amount of hot water separately, add a small amount in a small amount, and mix with a spoon. It does not need to be mixed into a paste, leaving a little powder and particles, and just a little dry.
6.
Weigh 41 grams of dough and add cocoa powder, 110 grams of dough, add matcha powder, 100 grams of original color dough, add red yeast rice powder to the remaining dough, and mix the color powder with the dough separately by kneading.
7.
Put the kneaded dough of various colors into a container, cover with plastic wrap, and leave to ferment in a warm place.
8.
Fermentation is about 1 hour at room temperature in summer. It can be fermented in the oven in winter.
9.
Use your hands to gently press out the air in the dough and round it.
10.
10.
Weigh and cut the dough from each part, among which the cocoa dough is divided into 7 small doughs of 3 grams each, and the remaining cocoa dough is about 20 grams and rounded.
11.
11.
To make watermelon seeds, knead 7 pieces of 3 g cocoa dough into 21 cm sticks (the mold is 25 cm long and slightly shorter).
12.
Roll the red dough into a 21*22 dough sheet, and place the stick-shaped cocoa dough freely.
13.
Roll up the dough in a direction that is balanced with the stick-shaped cocoa dough and pinch it tightly.
14.
Roll the original color dough into a 21*22 dough sheet, and then wrap the red dough.
15.
Roll out the green and the remaining cocoa dough into dough pieces. The green dough piece is 21*22 cm, and the cocoa dough pieces are free.
16.
Cut the cocoa noodles with a wheel knife and cut into strips.
17.
Place the cocoa-colored strips on the green noodles randomly, and then slightly press it with a rolling pin.
18.
Wrap the green noodles of cocoa noodles in the original color dough, and the direction of the wrapping is balanced with the cocoa noodles. My picture shows the wrong vertical direction. Please pay attention. I found out that I could only make a mistake because it was wrapped up.
19.
Put the finished dough into the mold without covering the lid, and directly put it into the oven for secondary fermentation, the temperature is 38 degrees, and the time is about 40 minutes.
20.
This is a good fermentation situation, close the mold lid, lock the buckle, and preheat the oven up and down 180 degrees.
21.
Put it in the lower middle of the oven and heat it up and down at 180 degrees for 30 minutes.
22.
Immediately after being out of the oven, pour it out and let it cool.
23.
Slice and enjoy, a watermelon illustration bread full of surprises!
Tips:
The mold is a 450g round toast mold. If a toast mold of other capacity is used, the formula weight can be adjusted by itself.
