This shaped item finally grew grass.It's where the edges have some areas.WatermelonThe skin is relatively thin.Because of this spherical mold I placedin the ovenwithout padding something to keep it steady, so as it baked and the dough expanded, it somehow tipped over.Thankfully, I discovered this in time; otherwise, the watermelon might not have grown into any recognizable shape.

　　IngredientsMain ingredients

　　High-glutenflour260g,egg1 piece, 40g of sugar,milk powder30g, yeast 6g, salt 2g, 130g of water,butter25g, sufficient red koji powder,matchapowder in appropriate amount,black currantsin suitable quantity

Steps

1. Mix 260g high-gluten flour, 6g yeast, 1 egg, 130g water, 30g milk powder, 40g sugar, and 2g salt.Add butter and mix again.Divide the mixed dough into large, medium, and small portions.

2. The largest portion adds red koji powder,

3. Mix well then add black currants and mix thoroughly.The medium-sized portion adds matcha powder and mixes until smooth.The smallest portion is kneaded to a smooth dough.

4. Cover the three portions of dough with cling film and place in a warm, humid environment.

5. Let them rise until doubled in size.

6. After deflating, round the red dough,

7. place it on top of the uncolored dough that has been flattened into a circle, seal at the edges tightly.

8. Then wrap around the flattened matcha dough circle,bunand seal tightly.

9. Seal side down, put them in molds.

10. Place them in a warm, humid environment to rise again until doubled in size.

11. Preheat the oven to 160 degrees and bake for about 50 minutes.

Adjust baking time and temperature based on your own oven characteristics and mold size.Hint: Adjust baking time according to your own oven's characteristics and the selected mold size.

Tip: Adjust the baking time according to your oven and the size of the mold used.