Exclusive Dragon Fruit Red Bean Paste Toast

Put dragon fruit juice, eggs, and olive oil into the bread machine inner pot, and place salt and sugar diagonally.

Add high-gluten flour and milk powder, bury the yeast in the flour, start two kneading programs, and when the programs are finished, you should be able to stretch out a thin and elastic 'glove membrane'.

Take out the kneaded dough, roll it into a ball, and place it in a clean container to ferment.

Let the osmanthus red bean paste that you made yourself cool.

The well-fermented dough.

Take out the vented dough and knead evenly, then divide into 3 portions.

Roll it into a shape like a cow's tongue, then roll it up and let it rest for 10 minutes.

Roll it long again.

Place the red bean paste filling on top.

Roll up.

Finish everything, put it into the toast mold, cover with a damp cloth to ferment (if the weather is hot, just ferment at room temperature).

Brush a layer of egg yolk wash on the toast dough that has fermented to 80-90% full.

Place in the preheated oven, middle-lower rack, bake with top and bottom heat at 175°C for 35 minutes.

Remove the baked toast from the mold, let it cool on its side, then slice and seal.