Little watermelon bread
By VicentaLakin
Look what the fish did today. Hey, isn't this a watermelon? But I say they're made of flour, don't you think it's funny? And this watermelon bread is so small, it's as big as our thumbs, but it's a 100% reduction. Teach you all how to make it, and then you'll be able to make a smooth little watermelon
Recipe Recommendations
- high-gluten flour 78 grams
- sugar 10 grams
- protein 21 grams
- milk 33 grams
- butter 9 grams
- salt 0.5 grams
- yeast 1 gram
- sweetening
- baking
- an hour
- ordinary
Steps for Little watermelon bread
1
First, the material is identified and the dry and wet materials are separated. Dry materials refer to powdered materials, wet materials refer to liquid materials, which need to be refrigerated before being used, and yeasts placed in liquid materials. Butter needs to be softened early。
2
Dump dry materials into cookers or bakers, then liquid materials, evenly mixed at low speed
3
When slow speed is mixed in shape, the elasticity of high speed stirs the face. Hit the thicker film and then add softened butter. Low-speed mixing of butter and pasta is used, and then high-speed stir up the rollover. It'll just end up with a film。
4
The face group is removed, slightly intracted into a circle, and placed in a container, which can be initially coated with some flour. The face is covered with a fermentation of about 45 minutes at a temperature of 27 degrees. It's twice the size of the original
5
The fermented pasta can be inserted into the centre of the dough with hand-stained flour, and it won't shrink, so it's ready。
6
It removes the niced noodles, shoots the air with its hands, then divides them. It was divided into three noodles weighing 48, 36 and 60 grams, respectively。
7
48 grams of pasta and black sesame, rubbed in red. That's the fruit and seed part of the watermelon. Sixty grams of pasta are covered with spinach or tea powder, rubbed in green, and made of watermelon skin。
8
Individual noodles are split by 12 weights, 12 small noodles are divided by each colour, and 36 three colours are finally obtained. Little noodle rolls a little bit, tight。
9
Turn the white noodles off. Put the red noodles up and wrap them。
10
Then we'll open the green noodles, put the white ones up and wrap them up. The internal structure of the watermelon was thus completed。
11
All done and put in the mold. The final fermentation at 35 degrees is about fermentation, 18 minutes。
12
The fermentation is twice the size of the pasta. In this time, we need to preheat the oven 170 degrees in advance。
13
The fermented face covers up to 170 degrees in the oven and the mid-level roast for about 13 minutes。
14
Boil it and take it out. Take it easy and put it online. After cooling on the surface of the watermelon, we make some tattoos. (c) To make black liquids with edible charcoal powder, brush with a small brush, and make a pattern of watermelon appearance。
15
Do you think it looks like you cut open? Red, green-skinned little watermelon. It's so funnyLittle watermelon bread Make Tips
Making bread in the summer requires freezing liquid materials. In order to prevent some pre-fermentation in the form of a watermelon, it is possible first to place the finished ones in the mould, with a lid on them, and first to freeze them. We'll ferment it all when it's done. The fermentation time is a reference value, depending on the temperature at that time, determined by the condition of the face group. There is also a difference in the firepower of each oven, so it's written for about 13 minutes. Let's try it