Watermelon small meal bag
By VicentaLakin
Recipe Recommendations
- high-gluten flour 400 grams
- Watermelon pulp 280 grams
- milk powder 10 grams
- eggs 60 grams
- salt 3 grams
- dry yeast 5 grams
- olive oil 10 grams
- Watermelon meat 270 grams
- fine sugar 25 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Watermelon small meal bag
1
Put 270 grams of seedless diced watermelon meat into a container.2
Use a cooking machine to break the watermelon meat.
3
Add 25 grams of fine granulated sugar.
4
Use a cooking machine to stir the fine sugar well to make watermelon pulp.
5
Weigh the high-gluten flour, milk powder, eggs, salt, and dry yeast separately, place them in the mixing basin of the mixer, mix well, add the watermelon pulp and stir slowly for 2 minutes, and stir quickly until gluten is produced. (Note that the yeast is not put together with sugar and salt to prevent the yeast from being dehydrated and ineffective)
6
Add 10 grams of olive oil, stir slowly for a while, then stir quickly until the dough is smooth and clear.
7
Put the beaten dough into a container, cover with plastic wrap, and place in a warm place to wake up.
8
Wake up to twice as large.
9
Sprinkle high-gluten flour on the chopping board, take out the awakened dough, and divide it into 16 portions, each of which is about 48 grams, round, cover with plastic wrap, and relax for 15 minutes.
10
After exhausting and rounding again, evenly place the watermelon small meal dough into the mold, cover it with plastic wrap and continue fermentation.
11
After fermentation is complete, brush a thin layer of whole egg liquid on the watermelon snack dough.
12
Put it in an oven preheated at 190 degrees, heat low and heat high, bake for 25-30 minutes, and release immediately after baking.