Let's make bread dough first! Mix the measured ingredients for bread dough except butter, and when they form a lump, add the butter and knead for about 5-7 minutes.

When the dough is complete, shape the dough into a circle, cover it with plastic in a warm place, and ferment it for about 30 minutes. The picture shows the dough and gluten that comes out when it's fermented well

Then, while the bread is first fermented, let's make melon biscuits that will go up as toppings! Put butter, salt, and sugar in a bowl and whisk well. Add eggs two or three times and whip!

After mixing the melon with the juice. Lastly, add the sifted flour and mix well with a spatula!

When the dough is complete, divide it by 50g, roll it, and use a rolling pin to push it into a round shape about the size of a palm.

Divide 90g of bread dough after the first fermentation. Do a circle The remaining dough was divided and rounded into eye measurements to make turtle faces, hand tails, and melon taps. Then it's the recovery period of gluten that was injured during the division! Medium fermentation.. Do it for about 10 minutes at room temperature, covering the surface with plastic so that it does not dry out.

After the medium fermentation, round the dough again to shape it nicely, and cover the top with cold water and remove it to cover the top with the pushed biscuit dough. Then, apply a small amount of flour on a knife or scraper to form a grid on the covered biscuit dough.

Sprinkle two or three skewers of sugar on top of each bread! The remaining dough became turtle face, hand, tail, and melon tip

Do the second fermentation in a warm place or in a fermentation room for 20 to 30 minutes.

Finally, bake it for 20-25 minutes in an oven preheated to 180 degrees!