Watermelon toast -- toast for summer(xi gua tu si tu si mian bao ye yao guo xia tian )

Watermelon toast -- toast for summer

Introduction:

"On the way home last night, I told the little guy that I would make a watermelon like bread after home. The little guy was very surprised. Repeatedly confirm whether there are red flesh and green skin, and then I told him that there are watermelon seeds, the result was that he positioned them as chocolate beans... How much do kids love chocolate? They want chocolate for everything... He even remembered the English words of chocolate... In the middle of the night, although the skin is a little too thin due to lack of experience, if it is a real watermelon, the thinner the skin is, the better ~ ~ in the morning, the little guy went straight to the kitchen, and then I heard his exclamation: Mom, it's really like a watermelon ~ ~ good satisfaction ~ ~ materials: A. high gluten flour 300g, namely hair yeast 4G, fine granulated sugar 36g, salt 5g, milk powder 12g, water 204G, Butter 24GB, chocolate bean 10g, Monascus powder 3G, Matcha powder 3G, cocoa powder moderate amount

Production steps:

Step 1: put all the ingredients except yeast and butter into the bread barrel, fix the barrel in the bread maker, start the "flour mixing" program and set the time for 25 minutes; after the program runs for 5 minutes, all the ingredients have been mixed into a ball, press the "pause" button and let it stand for 15 minutes;

Step 2: add yeast to the bread barrel, and then press the "pause" button again to continue the dough mixing process until the end of the process

Step 3: add butter, start the "he mian" program, set time 25 minutes

Step 4: when the remaining time is 3 minutes, press the "pause" button to take out the dough, divide 312g dough into bread maker, add Monascus powder, and press the "pause" button again to continue the program until the end

Step 5: divide other dough into 90g, add Matcha powder and knead well

Step 6: knead out a small part of dough, add appropriate amount of cocoa powder, and knead well

Step 7: put all kinds of dough into the basin for basic fermentation

Step 8: fermentation complete

Step 9: exhaust and spheronize respectively, and let it stand for 15 minutes

Step 10: roll the red yeast dough into a rectangle, turn it over, press the short bottom edge thin, and sprinkle chocolate beans evenly

Step 11: roll up

Step 12: Rolling

Step 13: roll up again

Step 14: roll the white dough into a rectangle, turn it over and press the short bottom edge, then place the shaped red dough on the other side

Step 15: after rolling, pinch tightly and place it with the necking down;

Step 16: roll out the Matcha dough, twist the cocoa dough into several thin strips, cross them on the Matcha dough, and reserve a small section of cocoa dough for standby

Step 17: cut a few small holes in each piece of cocoa dough

Step 18: then flatten it with a rolling pin

Step 19: after turning over, put in the dough that has been shaped before. After wrapping, pinch the dough with the mouth down. Roll up the cocoa dough that has been reserved before and place it at the intersection as a melon pedicle

Step 20: put the dough into the barrel

Step 21: start the fermentation and baking process, take out the bread after the end of the process, cool it and seal it for storage;

Materials required:

High gluten flour: 300g

Instant yeast: 4G

Fine granulated sugar: 36g

Salt: 5g

Milk powder: 12g

Water: 204G

Butter: 24g

Chocolate beans: 10g

Monascus powder: 3G

Matcha powder: 3G

Cocoa powder: moderate

Precautions: 1. In the actual operation, the Matcha dough is not enough; I think that the amount of white dough divided into red koji dough can be reduced by 30g and transferred to Matcha dough; 2. In the final fermentation and baking process, the whole process takes 1 hour to ferment and 40 minutes to bake. If it is found that the fermentation is not complete at the end of fermentation, you can press the pause key, and this action can be used Stop the program for 45 minutes, and continue the previous program when the time is up; during this period, you can press the pause key again at any time to end the stop action to continue the program; 3. If possible, don't use chocolate beans in the melon seeds, it will make people crash when cutting...

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xi Gua Tu Si Tu Si Mian Bao Ye Yao Guo Xia Tian