Cooking Steps

1. 

   Step1:Pour 290g high gluten flour, 4G yeast, 2G salt, 125g milk and 65g egg white into the mixing cup. Today, the toast is made by the Chinese method, that is, the second fermentation method. The dough is fermented in two stages. The dough stirred in the first stage is medium type dough, and the dough stirred in the second stage is main dough. The Chinese method is more delicious than the direct fermentation. The tissue is flexible and delicate. The taste is soft. And aging is slow. It's delicious after a period of time. The egg white can promote the extensibility and elasticity of the dough. Pay attention to separate it from the yolk. Don't mix any yolk.

2. 

   Step2:Use the chef's medium speed. Start mixing. You can also use the bread machine and flour program. About 15 minutes.

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   Step3:Make a smooth dough. Do not need to knead to the film state. Knead together. Reunion.

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   Step4:Put it in a large bowl. Cover with plastic wrap. Refrigerate for fermentation for 17-24 hours. Low temperature fermentation can make yeast wake up slowly in low temperature environment, stimulate all their vitality and bring wonderful taste to dough. So if you want to make watermelon toast, you should prepare the Chinese dough one day in advance and refrigerate it. The next day you can use it directly.

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   Step5:Next we make the main dough. Put 125g high gluten flour and 50g fine sugar into the mixing cup.

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   Step6:Add 35g butter and 90g light cream. Cream can be changed into milk.

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   Step7:Take out the fermented dough. Tear it into small pieces and pour into the mixing cup.

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   Step8:Continue to knead in the medium speed range of the chef's machine.

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   Step9:Knead to the expansion stage. It's the so-called glove film. When you open the dough with both hands, you can see that it's as thin as a cicada's wing.

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    Step10:Divide the dough into three parts. The size increases in multiple times, i.e. 1-2-4. It is used to make the mesocarp (white part), exocarp (green part) and endocarp (red part) of watermelon respectively. Here we use Matcha powder and Monascus powder. If you have enough time, you can try to use spinach juice and dragon juice instead.

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    Step11:Mix 4G red koji powder with the largest dough. Knead repeatedly to make red dough. Similarly, mix 3G Matcha powder and the next largest dough to make green dough.

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    Step12:Cover with plastic wrap. Ferment to twice the size at room temperature.

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    Step13:The cranberries are chopped. They serve as watermelon seeds. You can also use Portugues

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