1. In addition to the butter, all the ingredients are put into the chef's machine to neutralize the noodles. After the expansion phase, add melted butter and continue to beat for ten minutes.
2. Fermented to 2.5 times the original size.
3. Prepare the filling during the fermentation process: melt the butter, brown sugar powder, chopped walnuts, and mix together with low powder.
4. Stir evenly to become walnut filling.
5. Take out the fermented dough, ventilate, and divide into 260g small doughs. After waking up for ten minutes, roll out rectangular dough pieces.
6. Spread a layer of filling on the surface and place blueberry particles on it.
7. Roll up by the long side.
8. The first place is connected in a ring shape and placed in a 6-inch cake mold. The mold is brushed with a layer of melted butter in advance for secondary fermentation.
9. After the fermentation is complete, brush a layer of egg liquid on the surface and sprinkle a layer of chopped walnuts.
10. Heat the second-to-last hot air in the oven at 185 degrees for about 15 minutes.
11. The blueberries burst into pulp and are very delicious.
