Tang Zhong Blueberry Toast

Overview

Misfortunes never come alone, and blessings never come alone. Don't do the same thing in the same situation. Otherwise, it can only be copied as it is. I have already planned the destination of the blueberry toast for the other half of the fragrant toast. It’s actually just replacing the cinnamon walnut filling with blueberry jam. Do it again as it is. Place the baking pan on the baking sheet, set the temperature to 150 degrees or a little lower, wait for about 20 minutes, and then remove the lid. . . I can't bear to see it, I can't bear to see it. Why is the color so deep? In fact, the temperature during baking has never been seriously tested. After the baking pan is closed, there may be more heat, so the temperature of the knob should be adjusted lower than usual. Can the leaf shape avoid this risk? Even though it’s ugly, I still took it out for a walk. . .

Tags

• baking
• blueberry jam
• butter
• fresh milk
• high gluten flour
• milk powder
• tang zhong dough
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour all ingredients except butter and blueberry sauce into a large bowl

   

3. 3 Knead into a uniform dough and add butter

   

4. 4 Continue kneading until the film is stretched

   

5. 5 Put it into a large bowl and let it rise until doubled in size

   

6. 6 Divide into 2 equal parts, roll into balls, and rest for 15 minutes

   

7. 7 Roll out into an oval shape of 22X10 cm

   

8. 8 Spread half of the blueberry jam

   

9. 9 Fold both sides in half and pinch tightly

   

10. 10 Tie the edge downward and braid it into a twist shape

    

11. 11 Place into an oiled mold for final fermentation

    

12. 12 The dough is about 9 minutes full

    

13. 13 Place in the oven, cover with oilcloth, close the baking pan, heat up and down to 180 degrees, and bake for about 20 minutes

    

14. 14 Out of the oven

    

15. 15 Immediate demoulding