Watermelon toast (bread machine version)

Published Aug 12, 2022 at 15:49pm ET

Summer is hot. Make a cool watermelon toast with healthy ingredients.

Food Material List

1 Bread flour 250g
2 yeast 1 spoon
3 Berry sugar 30g
4 salt 4G
5 Non-fat milk powder 10g
6 ice water 150g
7 butter 20g
8 Raisins 40g

Operational steps

1 The recipe comes from Red Cranberry Bread on page 47 of "Playing with Love and Freedom" with slight changes
1 raisins are rinsed with boiling water, drained of water, soaked in a tablespoon of rum for 30 minutes, and absorbed excess water with kitchen paper towels before use (this treatment can make the moisture of dried fruit close to that of dough and melt better). Combine, reduce voids, do not like or do not have rum wine can be used with water)
2 directly in the bread barrel to weigh bread flour, fine sugar, salt, milk powder, ice water, start program 16 set time 20 minutes knead dough once, after completion, turn off the power supply for 30 minutes
3 sprinkle yeast, start program 3 and wind bread, 500 grams, burn color. At 3:20, add butter for 10 minutes.
2 4.2:35 Feeding prompts the sound to start, choose to pause, take out the dough, with scraper roughly divided into 50%+25%+25%. Three pieces of dough, the largest of which is put into the inner barrel again, roughly 1/2 spoonful of red koji powder is boiled with 1/2 spoonful of water, then according to the pause recovery procedure, beat for 5 minutes, press pause, take out the dough;
5 put in another. Outside 25% dough, roughly open 1/2 spoon tea powder with 1/2 spoon water, press the pause button for the fourth time, restore the procedure, and beat for 5 minutes; while whipping tea dough, hand rub raisins into Monascus flour dough (whipped dough should be treated gently, so as not to tear the formed gluten, as long as the raisins are approximate. Knead well.
62:25. Start the first fermentation, take out the agitator, separate the three-part dough with baking paper, and make the first fermentation in the bread barrel.
3 7.1:40 The stirring shaft rotates 10 times to exhaust. Remove the red dough according to the suspension and roughly arrange it into a cylinder. The white and tea-smearing dough is rolled in turn with the exhaust stick to form a piece with the same width as the red dough, wrapped in the red dough, squeezed the top interface, put the interface down, put it back into the bread barrel, and press the suspension recovery procedure again.
4 8. Remove heat immediately after completion and wait for chilling slices.

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