Blueberry Toast
Overview
My children like to eat toast for breakfast, so they often make it. I didn’t have special requirements for the gluten properties of the flour for the toast I baked this time, so I used the ordinary flour at home, plus ready-made blueberry jam, whole milk and dough. The same smooth texture and soft texture, it is the first choice for delicious breakfast.
Tags
Ingredients
Steps
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Leave about 10g of egg liquid, put the whole egg liquid, milk, salt, corn oil, sugar in sequence in the bread barrel, sift in the flour, add yeast, start the bread machine kneading program, knead the dough for 40 minutes and ferment until it is 2.5 times in size.
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Take it out, knead it evenly and let it rest for 10 minutes.
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Divide into three dough pieces and let rest for 10 minutes.
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For each dough ball, roll the filling into an oval shape.
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Roll up.
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Roll it out into a rectangle, about the same width as a toast box.
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Spread a layer of blueberry sauce.
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Roll up again. Place in a toast box and ferment until doubled in size, coat with remaining egg wash and cover.
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Put it in the oven at 190 degrees for 30 minutes and take it out when done.
