Watermelon toast

2024-06-08 03:00:01 291

The shape of watermelon toast can be freely expressed. I think the circular cut surface of the cylindrical mold is more in line with the cut surface of watermelon, so I will have a mesh cage version of watermelon toast!

Details of ingredients

High gluten powder300 grams
Fermented powder5 grams
White sugar33 grams
milk160ml
Egg liquid30ml
milk powder15 grams
salt4 grams
butter35 grams
Red yeast powder5 grams
Matcha powder5 grams
Dried cranberries50 grams

Technique

difficultySimple
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Watermelon toast

1. Soak the dried cranberries in rum. I first wanted to use raisins, so I took a picture of them. Later, I felt that the color was not right, so I switched to dried cranberries
2. Pour yeast powder into milk and shake it a few times to let the yeast melt in the milk.
3. Then add other materials besides butter
4. I am using a dough mixer and starting to work
5. Stir for a while and see if the dough is not easily stretched too thin. If it is stretched a little thinner, it will tear out cracks, which is the expansion stage
6. Add butter and continue stirring
7. Until a very tough film can be stretched open
Divide into three parts according to a ratio of 50%, 25%, and 25%
9. Take a small piece and add matcha powder
10. Add large chunks of red yeast powder and dried plums, knead well
11. Put it into a bowl and cover it with cling film for the first fermentation
12. The dough has fermented to twice its original size,
13. Squeeze the fermented dough out of the air, roll it round, and let it relax for ten minutes
14. Press it again into an oval shape, roll it up, and continue to relax for ten minutes
15. First, exhaust the loose red dough and roll it into a rectangular shape with a width slightly shorter than the length of the mold. Then, roll it into a roll by thinning the bottom edge from top to bottom
16. After exhausting the relaxed white dough, roll it out into a rectangular shape, with the length determined by wrapping the red dough around it
17. The same goes for green dough
18. Wrap the white dough
19. Put the shaped dough into the mold, fasten the lid, and perform secondary fermentation in a warm and moist place
20. Send the dough until the mold is 90% full, and the fermented dough should be one centimeter away from the top of the mold
21. Put it in the oven at 150 degrees Celsius for 35 minutes
22. Remove after cooling down
23. Incision
24. Figure above
25. Come and have a full plate
26. Finished product drawings