3. Other Ingredients 40g Sweetened Red Bean 3g Matcha Powder 2g Black Cocoa Powder
Step 1 Dough A: Place all Dough A ingredients in a mixing bowl, use paddle blend or kneading it to become a dough. The dough will be kneaded to produce a thin layer of dough.
Dough B: Place all Dough B ingredients in a mixing bowl, use paddle blend or kneading it to become a dough. The dough will be kneaded to produce a thin layer of dough.
Step 2 Add in 3g of Matcha Powder to 150g of Dough B as Green Dough Add in 2g of Black Cocoa Powder to 30g of Dough B as Black Dough Tips: Spraying some water for kneading easily
Step 3 Wrap the bowls with plastic wrap to perform the proofing and fermentation for about 60 minutes at 28°C room temperature. Tips: Keep the skin of dough moisturized by spraying some water.
Step 4 Roll out the Red Dough A & White Dough B into a rectangular shape as pic above, put 40g sweetened red bean in the middle of the Red Dough A and roll up, then put the Red Dough A in the middle of White Dough B and wrap.
Step 5 Flatten the Green Dough B into a rectangular shape as pic above, then roll up and wrap the White Dough B. Flatten the Black Dough B and cut it into 10 equal pieces, rub it longer and stick it out of Green Dough B to form a watermelon texture, and put it into 450g (19.5cm x 10.3cm x 11.3cm) baking tins/bread loaf pan.
Step 6 Perform the final proofing and fermentation for about 60 minutes at a warm temperature.
Step 7 Put the dough into a deck oven with upper heat at 200°C or lower heat at 220°C, bake for 25-30 minutes.
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