Watermelon Veggies Toast

Ingredient

Method

Ing A: 100ml beetroot juice 15ml water 15ml veg oil 15g milk powder 200g high protein flour 40g sugar 3/4 tsp salt 1.5 tsp instant yeast 2 tsp red yeast powder pinch of bread improver 1/2 cup chocolate chips Ing B: 45ml spinach juice 18ml water 10ml veg oil 10g milk powder 80g high protein flour 15g sugar 1/2 tsp salt 3/4 tsp instant yeast Ing C: 43ml water 10ml veg oil 10g custard powder 50g high protein flour 10g sugar 1/2 tsp salt 3/4 tsp instant yeast

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Repeat for the ing B and C. 3. Once dough has risen, place it on a floured surface, put the chocolate chip (except for ing B and C) and knead lightly. Rest for 15 minutes. Repeat for ing B and C. 4. Roll out the custard dough to a piece big enough to wrap up the beetroot dough. Brush the dough with some water. Place the custard dough on top and roll up. Pinch the seams alongside the log and also the seams at the 2 ends.  5. For the spinach dough, roll out to a much bigger piece than the custard dough, brush with water. Wrap up the custard dough with spinach dough.  Pinch the seams and tuck in the ends. Arrange in a greased rectangle 9"x4"  toast tray and let dough prove for second time (about 1.5 hrs). 6. Bake at 180 degree Celsius for 35 minutes till golden brown. Remove from oven and cool on wire rack.