Watermelon toast

Watermelon toast

Introduction:

"Recently, this watermelon bread is very popular ~ ~ I also bought Monascus powder online to join in the fun! The first time I used Monascus powder, I was really worried. I was afraid that if I put too much color, it would become a ripe watermelon. I was also afraid that the color would be too light, and I would make an immature watermelon! Ha ha ~ ~ ~ I thought it over and over again, and decided to knead and observe. At last, I put 1 / 2 small spoon, which is the measuring spoon of the bread machine. One spoon is about 3 grams. Matcha powder put a small spoon, afraid to put more will affect the fermentation. From the finished product, it seems that the amount of the two kinds of powder is OK, and the color is very good. The "watermelon skin" is a little thick. Watermelon should be sandy. Ha ha ha ~ ~ ~ the seeds are still few ~ ~ ~ this time, the bread is growing very well. I opened my mouth and laughed, and the flesh inside is exposed! I have some cracks on the top of this watermelon bread, so I have to take the bottom of the bread as the outer skin of the watermelon. Compared with the top skin, it's really much thicker! After thinking about it, I didn't think of any creative cutting method, just like the shape I usually cut when I eat watermelon. It's gloomy all morning, the picture effect is not ideal

Production steps:

Step 1: put refrigerated milk and eggs in the bread barrel.

Step 2: add flour, sugar in one corner, salt in the other corner and yeast in the middle.

Step 3: start the iMix kneading process and add softened butter at the end.

Step 4: choose another iMix program and stop kneading after 15 minutes.

Step 5: take out the dough, divide 100 grams of dough, add Matcha powder, knead well.

Step 6: separate out 88 grams of white dough, add the remaining red koji powder, knead well.

Step 7: three kinds of dough were rounded, put into the container, covered with plastic film fermentation.

Step 8: ferment to twice the size.

Step 9: exhaust the air separately and roll the Matcha dough into a rectangle.

Step 10: roll the white dough into a rectangle of the same size.

Step 11: roll the Monascus dough to the same size.

Step 12: turn over and press the chopped cranberries on the dough.

Step 13: thin the bottom edge, roll up, that is "watermelon pulp".

Step 14: put the Matcha noodles at the bottom, spread the white noodles, and then put the rolled "watermelon pulp" part.

Step 15: roll up tightly and pinch tightly at the interface.

Step 16: put into the bread barrel, cover and ferment.

Step 17: finish the second serve.

Step 18: select the "baking" program, the time is 40 minutes, medium burn color, bread out of the oven.

Step 19: take out the baked bread, put it on the baking net to cool to a low temperature, and then put it into the fresh-keeping bag to seal.

Step 20: cool and slice.

Materials required:

Bread flour: 230g

Monascus powder: 1.5g

Salt: 2G

Butter: 23g

Milk: 115g

Matcha powder: 3 G

White granulated sugar: 30g

Yeast powder: 3 G

Whole egg liquid: 49G

Dried Cranberry: moderate

Note: do not put too much Monascus powder, otherwise the color will be very dark. The amount of liquid depends on the water absorption of flour.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet