Watermelon Toast

Taste: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Easy.

Detailed Steps for Making Watermelon Toast

Soak the dried cranberries in rum. I initially used raisins, but later changed to dried cranberries because of the color.

Add yeast to milk and shake to dissolve the yeast in the milk.

Then add the other ingredients except for butter.

I used a dough mixer to start working on the dough.

After mixing for a while, when the dough is not easily stretched thin and will tear if stretched too thin, it is in the expansion stage.

Add butter and continue mixing.

Mix until a very tough film can be stretched.

Divide into three pieces in proportions of 50%, 25%, and 25%.

Take a small piece and add matcha powder.

Knead the large piece with red yeast rice powder and dried cranberries until well mixed.

Place in a bowl, cover with plastic wrap, and let it rise for the first time.

Let the dough rise to twice its original size.

Deflate the risen dough, shape into a round, and let it rest for ten minutes.

Roll into an oval shape and continue resting for ten minutes.

After deflating the red dough, roll it into a rectangle slightly shorter than the length of the mold, then roll it from the bottom up.

After deflating the white dough, roll it into a rectangle with a length that can wrap around the red dough, then wrap around the red dough.

Do the same for the green dough.

Wrap around the white dough.

Place the shaped dough in the mold, cover with the lid, and let it rise for the second time in a warm, humid place.

Let the dough rise to nine-tenths full in the mold, with the risen dough one centimeter below the top of the mold.

Bake in the oven at 150 degrees Celsius for 35 minutes.

Remove and let cool.

Slice.

Enjoy!

Finished Product