【watermelon Toast】——toast Bread is Going to Pass The Summer

【watermelon Toast】——toast Bread is Going to Pass The Summer

1. Put all the ingredients except yeast and butter in material A into the bread bucket, fix the bucket in the bread machine, start the "kneading" program, set the time for 25 minutes; after the program runs for 5 minutes, the various materials have been mixed To form a group, press the "pause" button and let it stand for 15 minutes;

2. Add yeast to the bread bucket, and then press the "Pause" button again to continue the dough mixing procedure until the end of the procedure

3. Add butter, start the "kneading" program, set the time for 25 minutes

4. When the remaining time is 3 minutes, press the "pause" button to take out the dough, divide 312g of dough into the bread machine, add red yeast rice powder, press the "pause" button again to continue the program to the end

5. Divide the remaining dough into 90g, add matcha powder and knead well

6. Knead out a small part of the dough, add an appropriate amount of cocoa powder, and knead evenly

7. Put each color dough into a basin for basic fermentation

8. Fermentation is complete

9. Exhaust, spheronize, and let stand for 15 minutes

10. Roll the red curved surface into a rectangle, turn it over and thin the short bottom edge, and sprinkle the chocolate beans evenly

11. Roll up

12. Roll out

13. Roll up again

14. Roll the white dough into a rectangular shape, turn it over and thin the short bottom edge, and place the shaped red curved dough on the other side

15. After the roll is finished, pinch it tightly and place it with the mouth down;

16. Roll out the matcha dough, roll the cocoa dough into several thin strips, and place them crosswise on the matcha noodles. Reserve a small section of the cocoa dough for use.

17. Cut out several small slits alternately on each stick of cocoa dough

18. Then roll it out with a rolling pin

19. After turning it over, put in the dough that has been shaped before. After wrapping, squeeze it tightly with the mouth facing down, roll up the cocoa dough reserved before and place it at the intersection as a guadi

20. Put the dough into the bucket

21. Start the fermentation and baking program, take out the bread after the program is over, let it cool and store it in a sealed container;

Tips:

1. During the actual operation, the matcha dough was slightly insufficient; I felt that the amount of white dough divided into the red curved dough could be reduced by 30g and transferred to the matcha dough;



2. During the final fermentation and roasting process, the entire procedure takes 1 hour and 40 minutes of fermentation. If you find that the fermentation is not complete when the fermentation is about to end, you can press the pause button. This action can stop the procedure for 45 minutes. When the time is up, continue the previous program; during this period, you can press the pause button again to end this suspend action at any time as appropriate to continue the program;



3. If possible, don't use chocolate beans in the melon seeds, as it will make people crumble when cutting. . .