When our friends came to our house for New Year's Eve, they gave us a huge watermelon, super sweet and delicious! But my mother's stomach was cold, the poor thing couldn't eat it, so she made a watermelon bread, let my mother pretend to eat watermelon, haha ⁇ It's not the first time I've tried it, it's a creative idea.

WHAT YOU NEED

Ingredients

High starch flour 300 grams
130 ml of milk
One egg.
3 grams of salt
20 g of white sugar
20 grams of butter
3 grams of red beans
3 grams of tea powder
3 grams of cocoa powder
3 grams of yeast powder
40 grams of dried blueberries
10 milliliters of rum

How TO MADE Watermelon bread

Steps 1 to 4

1. Put milk, eggs, salt and sugar in the bread maker's barrel.

2. Add flour and yeast flour.

3. Select the dough procedure, rub the dough once and then add the butter cut into small pieces, select the dough again.

4. Good dough.

Steps 5 to 8

5. Red cabbage flour with a little water in it.

6. Take half of the good dough and put it in the wrapping machine with the finished red dough, select the dough again, and knead it into a uniform red dough.

7. (My picture is brown, it's actually a beautiful dark red)

8. Take another 20% of the dough and mix it in the same way to make a green dough.

Steps 9 to 12

9. (Water must be low! I've had too much water, I've added a little more in the middle.)

10. Take another 10% of the dough and add cocoa powder to the brown dough.

11. It's a small amount, so I'll rub it with my hands.

12. The remaining 20% of the white dough is mixed with a little water and smoothed.

Steps 13 to 16

13. The four-color dough is covered separately for basic fermentation.

14. Take two large bowls of tin foil.

15. The dough is fermented to 1.5 to 2 times the size, the red dough is flattened, wrapped in rum-soaked blueberry puree.

16. White dough, round, wrapped in red dough.

Steps 17 to 20

17. Brown dough is rubbed into strips, such as graphic printing on green dough.

18. The green dough is turned over, wrapped in white dough.

19. Packed as pictured.

20. Put the dough in a large bowl with the mouth facing down.

21. Put in the oven for a second fermentation, as shown in the picture, turn the oven to 170 °C and bake for about 20 minutes.

22. Take it out, put it in another large bowl, and bake it in the oven for about 25 minutes.

23. (Tinned paper prevents the surface from being too dark)

24. Because it's a bit big and the porcelain bowl I used is thick, it's a bit opaque, I cut it open and found that it was still a little wet, so I cut it open and baked it for a while.

25. Finished product.