Recipe: Watermelon toast

Home Cooking Recipe: Watermelon toast


White toast can be made into a cute watermelon toast with a little modification. The idea of ​​watermelon toast is from youtube yoyomax12 channel: The toast's recipe is based on the soup of Hokkaido toast: Https:// The dough made according to the recipe is about 600g, and my toast box is 23cmX10cm. If you are a three-450g toast mold, 500g of dough should be enough. See the tips for specific dosages.



  1. The raisins are soaked in water in advance. First make soup, mix with extra 20g high powder + 100g water, heat to a paste on low heat, and cool to room temperature.

  2. Take 90g of soup and mix it with materials other than butter, raisins, and pigments until the expansion stage. (The amount of milk is adjusted according to the humidity of the dough) and then add the softened butter to the full stage.

  3. The dough is divided into three portions at 2:1:1. Add the right amount of red yeast powder or red pigment to the large dough, and then put the dried raisins in the water and mix well. Add a small amount of matcha powder or green pigment to a small dough. Another small dough is not colored, it is still white.

  4. The dough of the three colors was fermented to twice the room temperature at room temperature. After the fermented dough is vented, it is rounded and awake for 10 minutes.

  5. First, the red dough is oval, and the oval is shorter than the toast. Roll the white dough into thin slices, brush a little milk on the surface, and completely wrap the red dough. Be sure to pinch the seams. Finally, slice the green dough into thin slices, brush a little milk, wrap it in the outermost part, and pinch the seam. (milk is for the dough to bond better together)

  6. Put the shaped dough down, put it in the toast box, and ferment it in a warm and humid place until it is eight or nine minutes.

  7. Preheat the oven to 170 degrees and bake for 35-40 minutes. Bake for about 10 minutes and cover the tin foil to prevent the color from being too dark. Slice thoroughly after cooling thoroughly.


500g dough (for three-energy toast mold): High-gluten flour 216g Soup 72g Light cream 24g Milk powder 12g White Sugar 32g Salt 3g Dry yeast 4g Milk 32g-40g Whole egg liquid 36g Butter 20g Raisins 60g-80g Matcha powder or green pigment Red yeast powder or red pigment

Look around:

bread soup cake durian tofu ming taizi jujube sponge cake lotus pizza fish pumpkin pork margaret moon cake mushroom pandan enzyme noodles taro baby black sesame peach tremella lamb beef braised pork watermelon huanren cookies