Name: Watermelon Toast
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 9g Caster sugar; 21g Egg white; 1.8g yeast; 96g milk; 6g butter; 24g protein; 3.6g salt; 18g milk powder; 1.2g Instant Yeast; 5g Red yeast powder; 3g Japanese Matcha Powder; 50g Sunshine Maiden Raisins; 84g Animal cream

Watermelon Toast

by Tears of enthusiasm and happiness

5.0 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

[Works of Bai Cui's Fifth Food Contest] A colorful toast that is fun, beautiful and edible. I have made this watermelon toast twice. The first time I used ordinary milk toast, the finished product is very beautiful. It's not very sweet, it doesn't taste much just like this. We all know that toast has less sugar, and it is usually eaten with some jam. This kind of patterned toast is more suitable for white mouth, because when you cut it into a watermelon, you don’t want to return it. I’m going for dipping sauce or something, I just thought it would be delicious, so before making this watermelon toast, I must choose a very rich recipe. The second time I learned the experience of the first failure, I used it Very classic Hokkaido toast recipe, the watermelon toast made in this way is very delicious. Not much to say, let’s see how to do it!
material:
Material A: 300 grams of high-gluten flour, 9 grams of fine sugar, 1.8 grams of instant yeast, 96 grams of milk, 84 grams of animal fresh cream, 21 grams of egg white, 6 grams of butter Ingredient B: 24 grams of egg white, 45 grams of fine sugar, salt 3.6g, 1.2g instant yeast, 18g milk powder Material C: 6g butter
Material D: 5 grams of red yeast rice powder, 3 grams of Japanese matcha powder, 50 grams of sunshine girl raisins

Watermelon Toast

1. Put the main ingredient part into the bread machine for 1 kneading program and stir until the dough is slightly smooth.

2. After fermenting to 2-2.5 times the size, tear the dough into small pieces

3. Add 24 grams of protein, 45 grams of fine sugar, 3.6 grams of salt, 1.2 grams of instant yeast, and 18 grams of milk powder

4. Stir in a bread machine until the film can be pulled out slightly

5. Add 6g of butter and continue to knead until the dough is smooth and filmy

6. The kneaded dough is divided into three parts, one part is three-fifths of the total weight, and the other two parts are one-fifths.

7. Red yeast rice powder is mixed with a small amount of water to form a paste

8. Add three-fifths of the weight of the dough and stir evenly into red

9. Add raisins and mix well

10. The stirred red raisin dough is placed aside and covered with plastic wrap to relax

11. Put matcha powder into a small amount of water to form a paste

12. Put it into one fifth of the dough and knead it into a green dough, set aside and relax for 10 minutes

13. Round the remaining white dough and let it rest for 10 minutes

14. While relaxing the other two pieces of dough, the red dough is already relaxed, roll it out with a rolling pin, turn it over, shape it into a rectangle with your hands, and thin the bottom edge.

15. Roll up the dough. Set aside

16. Roll the white dough into a rectangle the same length as the red dough

17. The white dough wraps the red dough inside. Seal the mouth and place the seal face down

18. In the same way, wrap the green dough on the outside. Seal the mouth down

19. Put the dough into the toast mold for secondary fermentation

20. Fermented to the fullness of the mold

21. Close the lid

22. The oven is well preheated, the upper heat is 170 degrees, and the lower heat is 190 degrees. Put the mold in the oven and bake for 40 minutes

23. Remove the toast immediately after baking and place it on the grill to cool. Let cool completely and then slice and seal for storage

Tips:
1. Now the weather is getting colder. When fermenting, use the low-temperature fermentation function of the PE8500W of the Baicui bread machine to ferment for 60-80 minutes.
2. For the second fermentation, you need to prepare a bowl of hot water. Put the hot water and the toast mold in the bread machine to ferment.
3. The specific baking temperature should be adjusted according to your own oven