Watermelon Toast

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Watermelon Toast

Put the chilled milk and egg in the bread bucket.

Add flour, sugar in one corner, salt in the opposite corner, and yeast in the middle.

Start the imix kneading program, and add softened butter after it ends.

Select another imix program and stop kneading after 15 minutes.

Take out the dough, divide 100g of dough and add matcha powder, knead well.

Divide 88g of white dough, and add red yeast rice powder to the remaining dough, knead well.

Roll each dough into a ball, put them in a container, cover with plastic wrap and let them ferment.

Ferment until double in size.

Deflate each dough, spread cranberries on the surface of the matcha dough.

Press the bottom edge, roll it up, and it becomes the “watermelon rind”.

Place the matcha dough at the bottom, cover with the white dough, and then place the rolled “watermelon rind” on top.

Roll it tightly and pinch the interface.

Put it in the bread bucket, cover and ferment again.

Second fermentation is completed.

Select the “bake” program, set the time to 40 minutes, and bake until golden brown.

Take out the baked bread, let it cool to room temperature on a wire rack, and then seal it in a plastic bag for storage.

Cut into slices after cooling.