#柏翠大赛#watermelon Toast in The Hot Summer

Name: #柏翠大赛#watermelon Toast in The Hot Summer
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75G Flour; 3G salt; 30G White sugar; 30G condensed milk; 50G water; 25G egg; 20G butter; 175G High-gluten flour; 3G Instant dry yeast; 5G Matcha powder; 30G Dried cranberries; 4G Red yeast powder

by Liu Su

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I am very fortunate to be able to qualify for the “Top 16” in the country this time. The first time I participated in the food event, I was recognized by so many friends and judges and teachers. Thank you very much! The semi-final works are required by the organizer to produce food for the theme, and the oven and bread machine provided by the organizer are required to complete the same food. The Hangzhou Division I am in is "Passionate and Wild Summer". Since it is related to summer, the first reaction at that time was that I wanted to use the oven to make "watermelon toast" and the bread machine to make "ice cream", haha, because watermelon, Ice cream and summer are a perfect match!
This time the toast uses the medium method, because the matcha is added, the taste is soft and has a little elegance, it is especially suitable for spreading jam in summer, let’s cool off! "

#柏翠大赛#watermelon Toast in The Hot Summer

1. Put the yeast in the medium seed material into the prepared water to fully dissolve it, add high-gluten flour, mix into the medium seed dough without dry powder, cover with plastic wrap, leave it in a warm place to ferment for about half an hour and then send it to the refrigerator for refrigeration. hour.

#柏翠大赛#watermelon Toast in The Hot Summer recipe

2. Mix the fermented middle seed material with all the ingredients in the main dough except butter, and knead until it expands.

3. Divide the dough into three parts at the ratio of three-fifths, one-fifths, and one-fifths. Three-fifths of the dough is added with red yeast rice powder and dried cranberry, and one-fifth of the dough is added with matcha powder.

4. Round and relax for fifteen minutes

5. Roll the loose dough into an oval shape, turn it over and roll it inward from top to bottom.

6. Roll the white dough into the size of the red dough, and roll the red dough from top to bottom; the same goes for the green dough. Gently knead the wrapped dough to the length of the mold and put it into the mold.

7. Second fermentation in a warm place (humidity and temperature refer to the second round of normal bread) until the mold is 80% full.

8. Bake the lower layer at 180 degrees for 35 minutes. During the baking process, if the skin is already colored, please cover it with tin foil to avoid over-coloring. After being out of the oven, it will be demoulded immediately, and sliced into a fresh-keeping bag after cooling. .