Watermelon toast
2024-06-08 03:00:01 291
![Watermelon toast](https://i3.meishichina.com/attachment/recipe/2015/10/24/c640_201510241445683899541.jpg?x-oss-process=style/c640ms)
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
Technique
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