Beautiful watermelon toast in handcuffs!
The raw material A is mixed with butter to form a dough. It can pick up the fascia but it is easy to break.
Add the softened butter and knead well until the dough is ready. It can pick out a uniform film and the edges of the holes are smooth and round. Divide the dough into 3 points. 1/2 (made of red dough), 1/4 (made of green dough), 1/4 (white dough).
In the raw material B, the matcha powder is added with water and paste, and the matcha paste is mixed with 1/4 of the dough into a green dough.
In the raw material B, the red yeast powder is added with water and paste, and the red yeast rice paste and the 1/2 dough are kneaded into a red dough.
Place the three doughs in three clean pots and place them in a warm place, twice as big! The fermented dough is vented, rounded and ready for use.
Knead the red dough into a rectangle. Sprinkle with dried cranberries.
Roll up the red noodles and knead the white dough into pieces, wrapped in red dough!
Knead the green dough into pieces and wrap it in white dough!
Put it in the toast box and put it in a warm place for secondary fermentation.
When the fermentation is completed to 8 minutes, the oven is preheated. 170 degrees, fire up and down for forty minutes.
Immediately after baking, take out the oven, remove the film, and let the grill cool. slice.
1. Baked bread, some people can't get fascia, it's not the wrong way, it's not enough water. According to the dough, you can add water by hand, don't add too much at once. 2, the red dough should be as long as possible, multi-volume base layer, so that the watermelon seeds will be even. My volume is missing and it becomes a seedless watermelon. 3, I use the post-oil method, you can also add butter directly in the first step. Because butter can organize the appearance of fascia, adding butter first increases the time of kneading, but it allows the butter to mix more evenly in the dough.