![img_8664.png](https://images.ecency.com/DQmcFdPS37GY3EHDnaLcRjfUvyxPX3FT4Vj5dBBNKzDz2s8/img_8664.png)

Since my country  came up with the idea to make bread to "rescue dragon fruit" in Vietnam, I also bought a bunch of dragon fruit to test:)))))) Hahaa ... I find the most difficult thing about dragon fruit bread is baking. How to try to keep the color, not fade, I tested and adjusted the recipe a few times to come up with the recipe and how to bake it to keep the color 😂😂
The recipe has a small amount of butter, so you can stuff it with your hands comfortably, even those who don't have a bread machine can do it all 😝. Fortunately, the cake is soft and moist. You guys feel amazing 

![img_8655.jpg](https://images.ecency.com/DQmb6swz1EJ5q9SmUvAXWoFBD9BVqAdpnd7vaSynJAZxUpN/img_8655.jpg)

<code>Ingredients:</code>
- 500g flour number 13
- 80g sugar
-300gr red dragon fruit meat
- 5g salt
-5g of yeast
-40g unsalted butter



<code>How to bake bread</code>

![img_8656.jpg](https://images.ecency.com/DQmV6NhbBaPnkgxY42UPadt5BEjApS42PWJ939mPTRwzX7q/img_8656.jpg)

|	Step 1. Knead the dough:	|
|	------------
Put the dough in a bowl or large bowl. Put yeast in the middle and sugar and salt in the 2 corners. Mix up. Mix dragon fruit juice and milk together and then turn the kettle in the microwave to about 40 degrees. Put the egg yolk and milk mixture into the flour bowl and mix well, knead by hand for about 8-10 minutes until the dough becomes a uniform round mass that does not stick to your hands. Add the butter and continue to knead for another 10 minutes. Let the dough rest for about 1 hour or until the dough has doubled in size. Remember to cover the dough with cling film or a towel.	|     	|

>If you have a dough machine, you can knead with a machine! Depending on the type of powder will have different water absorption. If you see a doughy dough, you can sprinkle more flour until the desired stickiness is achieved. Or add milk if the dough is dry.

![img_8657.jpg](https://images.ecency.com/DQmSkYS4hDcAm3CXYzoZpwJ2ebqHWhznEPAzk9PhB89vnf8/img_8657.jpg)


|	Step 2. Shaping:	|
|	------------	|
|	   
When the dough has doubled in size. We test the dough by poking our fingers into the dough. It's okay to see a deep concave inelastic. Deflates air bubbles. Divide the dough into small equal balls: Fold the edges of the dough and gather it in the middle and gently roll it into a circle. Turn the edge of the dough down. I split 12 pills. Cover with plastic film and let the dough rest for 15 minutes. Take out each dough ball to deflate the air, then re-shape it into a circle and place it in the mold. Remember to leave space for the dough to rise. Cover the mold with a damp cloth and incubate until the dough has doubled in size.   	|

![img_8658.jpg](https://images.ecency.com/DQmU8bwaURLDwpqpNQSfjJFjBmYngJHK5oBK1bh29nBrVEr/img_8658.jpg)


![img_8654.jpg](https://images.ecency.com/DQmXfipKxaTugKUTXGfsbcJYgpjkm4DunB6up4onSMVVewa/img_8654.jpg)


|	Step 3: Bake the cake	|
|	------------	|
|	     Preheat the oven at 200 degrees for 15 minutes to prepare it for the children. The dough is ready to bake. Sift 1 layer of flour on top for a nicer fluffy feel or optional.
- Lower the temperature to 150 degrees. Place the dough in the oven to bake for 15 minutes. No face-covering is required.  	|

![img_8651.jpg](https://images.ecency.com/DQmTRhfa6uqeAuQUr2wWJkbrxZQY34TcYEZicpsuSKrpdmF/img_8651.jpg)



|	Step 4:	|
|	------------	|
|	    Take the cake out of the oven and enjoy.

![img_8652.jpg](https://images.ecency.com/DQmf5UDHjmunfjss9QzTodz9QDeDTqjj31qojrsqsTbyapZ/img_8652.jpg)

![img_8653.jpg](https://images.ecency.com/DQmWnGi6JVaMj7MmXG54AcYMqGWQVShTutgwmXGQQJXU6Cj/img_8653.jpg)

![img_8650.jpg](https://images.ecency.com/DQmWPVkfM1C9RxRkywaLEALfveXcqZfBEs92KC159HXrxjC/img_8650.jpg)


> Incubate the bread twice and bake it
Bread yeast when not in use, should keep in the refrigerator, do not leave it at room temperature, if the room temperature is too hot, the yeast will be activated, and when you put it in the cake, it will no longer bloom. When brewing according to me, I think the ideal temperature for baking the cake is in the range of 30 degrees - 38 degrees Celsius, if the temperature is too high, the yeast will die, if you live in a cold place you will warm up the oven or Drying oven to let the cake incubate (remember that the heat is not too hot), but in a hot environment like Sai Gon Vietnam, you just need to incubate at room temperature at noon, it is enough to heat for the cake to bloom comfortably. For dough incubation when there is no annealing oven, we should not rush, sometimes we put it in the oven with slightly high heat, so the yeast dies, and when baking is "holding" the cake and unloading it. can't open any more pieces haha😂...


 WISH YOU SUCCESS ❤️❤️


![img_8176.jpeg](https://images.ecency.com/DQmUhXC389a7ragygqhqAFS89SmA7ugQZoS8WMoF2awaci2/img_8176.jpeg)


This post is 100% written by me, and the pictures are taken by me with my iPhone 7. Thank you for taking the time to read my post, I hope it helps you to relieve some stress at work and feel comfortable reading them. Wishing you a lot of health and joy in life. If you like you can reblog to let everyone know about this place. Thanks a lot.😊