#aca烤明星大赛#milk-flavored Blueberry Soft Row Buns
1.
Put all the main ingredients into the kneading bucket and stir evenly, refrigerate and let stand for 20 minutes, then start the kneading machine.
2.
Pinch a small piece of dough and slowly pull out a large piece that is not easy to break the film
3.
Knead the dough surface until it is smooth and cover with plastic wrap.
4.
After 40 minutes at room temperature, dip your fingers in the flour and poke the hole. The hole does not shrink. If it does not collapse, it means that the dough is just right. Then start to exhaust, you can use a rolling pin to exhaust
5.
After venting, divide the dough into 10 equal parts, cover with plastic wrap to relax, and it will be ready for 10 minutes
6.
Take a small dough and roll it flat, turn it over, spread the homemade blueberry sauce, and roll it up from top to bottom.
7.
The seam of the dough is facing down
8.
Roll each dough in sequence according to steps 6 and 7, put it neatly on a baking tray, cover with plastic wrap, and bake it at room temperature.
9.
After the second ferment is reached, dip your fingers in water, gently press the dough, and it will rebound slightly. Brush the egg liquid on the surface, preheat the oven at 180 degrees, and turn the heating tube from red to black. Put the baking tray into the middle layer and bake for 15 minutes. Golden, it's out.
10.
Move the greased paper to the drying net, and seal it in a fresh-keeping bag when the bread is warm by hand. It’s summer, and the bread that can’t be eaten can be frozen and preserved. Just warm it up before eating.
11.
Meimeida has wood, haha, simple and easy to make
Tips:
The amount of liquid must be increased or decreased according to your own flour
