Watermelon toast in the summer
By VicentaLakin
Thank you so much for having been recognized by so many friends and judges for the first time at the food fair. The re-matched works, at the request of the organizers, were to produce the same food for the joint theme and to use the ovens and toasters offered by the organizers. I'm in the Hangzhou Zone, "The Hot Wild Summer," and since it's about summer, the first reaction was that I had to make watermelon toast with ovens and ice cream with a baker. This time, the Chinese way of toast is because the tea is added, and the taste is soft, and it's particularly good for the summer
Recipe Recommendations
- bread flour 75g
- salt 3g
- white granulated sugar 30g
- condensed milk 30g
- water 50g
- eggs 25g
- butter 20g
- high-gluten flour 175g
- instant dry yeast 3g
- matcha powder 5g
- dried cranberries 30g
- red rice flour 4g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Watermelon toast in the summer
1
The yeast of the Chinese material is fully dissolved in prepared water, added to the condensed flour, mixed into dry flour-free membrane, and fermented in the warm for about half an hour before being sent to the refrigerator for 12 hours。
2
The fermented Chinese materials are mixed with all the materials in the main coating except butter to an extended state。
3
Three fifths of the noodles are divided into three fifths and three fifths are added to red curry and cranberry and one fifth is added to tea powder。
4
15 minutes to roll
5
The loosely turpentine is an elliptical form, and the face is turned from top to bottom。
6
Resize the white pasta into the size of the red noodle, and roll the red noodle from the top down; the green noodle is the same. Scratch the already wrapped face to the same length as the mould and put it in。
7
Secondary fermentation in warmth (wetting and temperature reference to normal bread) to eight full parts of mold。
8
One hundred and eighty degrees, thirty-five minutes on the lower floor, and if the skin is already coloured during the course of the roast, please apply tin paper to avoid over-coloring. Off the stove immediately and then the sliced slices are put in the bag。