Blueberry Bread

Overview

Change Teacher Meng's red bean bread to blueberry, because there is no red bean paste, but there is a lot of blueberry sauce. The homemade blueberry jam is very dry for fear of spoiling, so it would be good to scoop out lumps and use it as a substitute for red bean paste. This should be regarded as the most common and basic type of sweet bread, with different flavors depending on the fillings. I cut a slit in the bread filled with jam. I was a little afraid that the juice would flow out from the cut when the jam was heated, so I didn't dare to cut it deeply. Fortunately, there is only a little leakage. It's not bad, looking at the shiny golden surface. . . .

Tags

• baking
• children
• bread
• breakfast
• afternoon tea
• blueberry jam
• butter
• egg liquid
• high gluten flour
• milk powder
• white sesame
• whole eggs
• dry yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Pour the dough ingredients except butter 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 bowl for basic fermentation

   

6. 6 Fillings and decorations

   

7. 7 The dough has grown

   

8. 8 Exhaust, divide into 4 equal parts, round,

   

9. 9 Press flat and wrap in fillings

   

10. 10 Close the mouth downward and relax for 15 minutes

    

11. 11 Gently press into a round cake shape

    

12. 12 Cut 8 openings on the edge and continue fermenting for about 10 minutes

    

13. 13 Brush the surface with egg wash

    

14. 14 Dip the rolling pin in water, coat it with white sesame seeds, and press it on the surface of the dough

    

15. 15 Put in the oven, middle layer, heat up to 190 degrees, heat down to 160 degrees, bake for about 15 minutes

    

16. 16 Golden on the surface, out of the oven