Ingredients:
High-gluten flour: 600g; Eggs: 2; Dry yeast: 12g; Salt: 8g; Granulated sugar: 90g; Milk powder: 24g; Water: 200g; Red yeast rice powder: 5g; Matcha powder: 5g; Dried cranberries: as needed.
Additional ingredient:
Butter: 75g.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Watermelon Toast
Add water, eggs, salt, granulated sugar, milk powder, high-gluten flour, and dry yeast in a bread machine (or knead by hand) until the dough reaches the expansion stage, then add butter and knead until fully developed.
Divide into three equal parts, add red yeast rice powder and matcha powder to two parts respectively, knead until colors are even (if the dough is difficult to handle, you can add some flour as needed), add dried cranberries to the red dough, and let both rise at room temperature until doubled in size.
Deflate, shape into round balls, and let them rest for ten minutes. Take out the red dough, roll it out into a flat shape.
Roll up and pinch the end tightly.
Roll out the white dough into a flat shape.
Place the red dough on one end of the white dough.
Roll up, pinch the end tightly, and make sure no red dough is exposed.
Finally, roll out the green dough into a flat shape.
Place the rolled white dough on one end of the green dough.
Roll up, pinch all around tightly to ensure no white dough is exposed.
Place in a 450g toast mold, let it rise again.
Let it rise until the mold is seven-eighths full, brush with egg wash, preheat the oven to 175 degrees, bake for 40 minutes. This recipe makes two 450g toast molds.
