How to make watermelon bread

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  1.Prepare all materials

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  2.Put all the ingredients except butter into the bread machine to start a dough mixing program

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  3.At the end of one dough kneading process, add softened butter and continue with two dough kneading processes

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  4.Knead this bread until it reaches the expansion stage

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  5.Put it into a bread machine to ferment naturally until it doubles in size (I fermented it the night before and put it in the refrigerator to ferment)

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  6.Take out the air and divide the dough into 2:1:1

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  7. Mix red yeast rice powder with a small spoonful of water to make juice and knead it into a large dough and set aside

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  8.Add a small spoonful of water to the matcha powder to make a juice, knead it into one of the small doughs and set aside

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  9.Knead the relaxed dough

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  10.Put three pieces of dough into each Then divide into two equal parts

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  11.Take a piece of white dough and roll it out, wrap it around the red dough and pinch it tightly

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  12.Take another piece of green dough and roll it out flat.Wrap the white dough with the seam facing up and pinch it tightly p>

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  13.The two loaves are ready and placed in the oven to ferment (you don’t like to use the fermentation function of the oven at the bottom) Put a bowl of hot water that has both humidity and temperature, change it to another bowl when it cools down) Ferment until it is 8 minutes old and put it in a preheated oven at 180 degrees for 15~18 minutes

• 14.After the bread is baked, let it cool before cutting
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  15.Place the prepared chocolate beans in a circle around the watermelon flesh and garnish with some white sesame seeds as immature watermelon seeds

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  16.Can also be used as hamburger embryos (please ignore my burger content?)