Dried blueberry cinnamon rolls by: Staff writer of Pulan Hi-Tech Blueberry Food

Overview

I was busy during the Mid-Autumn Festival mooncake season, and I went abroad for more than half a month before returning to my motherland. I finally had time to write down the recipes I had saved for a long time. ——The original recipe comes from "The Apprentice Baker". The recipe can make 8-10 large or 12-16 small rolls

Tags

• baking
• clear water
• dried blueberries
• egg
• gold medal high powder
• jinyan yeast
• lemon zest
• milk powder
• room temperature butter
• sugar
• cinnamon powder
• sea salt

Ingredients

Steps

1. 1 raw materials.

   

2. 2 Mix dry ingredients (except dried blueberries and butter), add slightly beaten eggs and water, mix the dough at low speed until it forms a ball, change to medium speed, add butter when beating until expanded, use low speed to avoid destroying the gluten, after mixing, return to medium speed and mix until the dough is smooth and soft, sticky but not sticky

   

3. 3 The core temperature of the dough after kneading should be 25-27°C

   

4. 4 Finished dough.

   

5. 5 When the volume of the dough has doubled, use a scraper to take out the dough. Sprinkle a little flour on the work surface. Use a rolling pin to roll the dough into a rectangular shape. Roll out the bottom to make it thinner for closing. Sprinkle with mixed cinnamon sugar and dried blueberries. Roll up and pinch to close.

   

6. 6 Use dental floss to divide the dough. It is simpler and easier to use than a knife. Place the dough on the baking sheet so that they are not connected together, but the distance is relatively close

   

7. 7 During the second fermentation, the volume of the dough doubles and expands to connect with each other

   

8. 8 Preheat the oven to 177°c, set the middle rack for 20-30 minutes, take out and let cool after coloring

   

9. 9 enjoy~