[Watermelon toast]-COUSS CO-6001

Published Feb 3, 2024 at 15:57pm ET


[Watermelon toast]-COUSS CO-6001

This is not the season to eat watermelon to a watermelon toast, is also quite good, oh, beautiful color will let everyone see it! ~~ By@Elaine Helene

Food Material List

  • 1 Strong flour 280g
  • 2 Dry yeast 5g
  • 3 water + 180g
  • 4 sugar 20g
  • 5 Powdered Milk 12g
  • 6 butter 25g
  • 7 Monascus powder 2~3g
  • 8 Tea powder 2~3g
  • 9 Black raisin About 48g

Operational steps

  • 1 According to the general operation process of toast, the dough is kneaded until the transparent film can be pulled out. The dough is divided into three parts according to the ratio of 50%:25%:25%. Red koji powder and 1 teaspoon of water were added to 50% dough and kneaded until the dough was evenly red to make red melon meat. Red dough was added to black raisins soaked in rum, which was dried with kitchen paper, and then gently kneaded. Mix the tea powder with 1 teaspoon of water and add 25% of the dough evenly. Knead the dough into a uniform green dough to make green melon peel. The dough was put into CO-6001 oven for basic fermentation.
    [Watermelon toast]-COUSS CO-6001
  • 2 The area from basal fermentation to flour is twice as large as the original one. The fermentation is completed without rebounding by pressing the dough under the finger.
    [Watermelon toast]-COUSS CO-6001
  • 3 After exhausting separately, the circles are loosened one by one for about 15 minutes.
    [Watermelon toast]-COUSS CO-6001
  • 4 The relaxed red dough is exhausted and rolled into a rectangle with a width slightly shorter than the length of the toast mould. After turning, the dough is rolled up and down to form a roll.
    [Watermelon toast]-COUSS CO-6001
  • 5 Then the relaxed white dough is exhausted and rolled into a rectangle with a width slightly shorter than the length of the mould (the length should be able to wrap the red dough). After turning the dough, the bottom edge is pressed thin and the red dough is wrapped with the white dough.
    [Watermelon toast]-COUSS CO-6001
  • 6 Finally, the relaxed green dough is exhausted and rolled into a rectangle slightly shorter than the length of the mould (whiteness + Red dough should be the length). After turning the dough, the bottom edge is pressed and the green dough is wrapped around the outermost white dough.
    [Watermelon toast]-COUSS CO-6001
  • 7 Put the reshaped dough into the toast mould, cover it with a fresh-keeping film and put it in the CO-6001 oven for final fermentation. Cover the toast mould when it is 8 or 9 minutes full.
    [Watermelon toast]-COUSS CO-6001
  • 8 COUSS CO-6001 oven, preheated 190 degrees above and below the fire, then placed in the middle and lower layer of the grill, roasting for about 35 minutes. After that, take out the mould immediately and cut it into the shape of watermelon with a knife.
    [Watermelon toast]-COUSS CO-6001

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Healthcare food category

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