Watermelon Small Meal Bun
by Taste 232
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put 270 grams of de-seed watermelon diced meat into the container.
2. Use a food processor to break the watermelon meat.
3. Add 25 grams of caster sugar.
4. Stir the granulated sugar evenly with a food processor to form a watermelon syrup.
5. Weigh the high-gluten flour, milk powder, eggs, salt, and dry yeast, put them in the mixing bowl of the dough mixer, mix well, add the watermelon pulp and stir slowly for 2 minutes, and stir quickly until the gluten is formed. (Note that the yeast is not put together with sugar and salt, so as to prevent the yeast from being dehydrated)
6. Add 10 grams of olive oil and stir slowly for a while, then quickly stir until the dough is smooth and filmy.
7. Put the beaten dough into a container, cover it with plastic wrap, and place it in a warm place for proofing.
8. Proof to double the size.
9. Sprinkle high-gluten flour on the chopping board, take out the proofed dough, divide it into 16 pieces, each about 48 grams of small dough, cover with plastic wrap after rounding, and let it rest for 15 minutes.
10. After venting and rounding again, evenly code the watermelon small meal bun dough in the mold, and cover with plastic wrap to continue fermentation.
11. After the fermentation is complete, brush a thin layer of whole egg liquid on the watermelon small meal bun dough.
12. Put it in a preheated 190°C oven with low heat and high heat. Bake for 25-30 minutes, and demould immediately after it is out of the oven.
