2. Peel the pitaya, juice it, or crush it with a spoon to keep your hands clean. Add self-raising flour, stir with chopsticks into cotton wadding, knead with hands into smooth dough, cover with plastic wrap or wet cloth, and ferment to twice the size, about 1 hour.

3. Sprinkle some dry powder, pour out the fermented dough, knead the dough, and then roll it into a big round piece.

4. Make two flavors, salad stuffing and peanut butter stuffing, and squeeze half of the dough to make a roll.

5. Take a bread mold, put it into the rolled pitaya bread embryo, and ferment again to double the size, about 40 minutes.

6. Bake the fermented bread embryo in the oven. The oven needs to be preheated in advance, and the fire 180 degrees. Bake the middle and lower layers for 25 minutes. The surface can be properly covered with tin foil to reduce fading.

7. Bake and cool the slices.

8. cut bread. If you can't finish eating, you can put it in a fresh-keeping bag and freeze it. When taking food, take it out in advance, thaw it and heat it until it tastes like new.