STEP 1/9
Soak raw yeast in lukewarm water and add eggs. Preheat the oven to 210 degrees.
STEP 2/9
Add sugar and salt to the sifted strong flour, mix evenly, pour 1 and knead until smooth. Put butter on the surface of the dough and knead it enough, put it in a bowl, and ferment it at room temperature for about an hour.
STEP 3/9
When the dough swells by two times, it is divided into four-fold, round, put it on a cutting board, and leave it on for about 30 minutes.
STEP 4/9
Dissolve the butter in a double boiler, add sugar and mix evenly.
STEP 5/9
Add eggs and melon juice, mix them evenly, add soft flour, and refrigerate them for about an hour to make melon cookie dough.
STEP 6/9
After lumping the melon cookie dough into a circle, push it with a rolling pin and spread it flat.
STEP 7/9
Place the melon cookie dough on top of the round bread dough.
STEP 8/9
Spray the cookie dough lightly with a sprayer, put the sheath, and dip it in sugar to coat it.
STEP 9/9
The hot oven pan is overlapped under the oven pan of 8 and fermented for about 40 to 50 minutes, and then baked in the oven for about 11 minutes.