[blueberry Cheese Whole Wheat Bread]

[blueberry Cheese Whole Wheat Bread]

1. Mix 100g of flour, 100g of water and 1g of yeast evenly, and ferment to a fallen state, that is, old noodles;

2. Mix old noodles, other ingredients except butter and fillings. Yeast can be mixed with the remaining water in advance and then added to the powder mixture;

3. Use a spatula to mix the material in 2 until it is basically a dough;

4. Transfer to a silicone pad or chopping board, knead it until it is smooth, add butter, and continue to knead until it expands, that is, a thicker film can be pulled out;

5. Put the dough in a container, cover it with plastic wrap, and place it in a warm place for basic fermentation;

6. After about 1 hour, the dough was fermented to twice its original volume. Dip dry powder with your fingers, poke the hole without shrinking, and the basic fermentation is over;

7. While waiting for the fermentation process, beat the cream cheese until smooth, add the jam and stir evenly, cover with plastic wrap and set aside;

8. After the basic fermentation is completed, the dough is taken out and exhausted;

9. According to your preference, divide into small balls of even size, roll round, cover with plastic wrap, and relax for 20 minutes;

10. Take a small loose dough, roll it out into a rectangle, put the filling in the middle, and then put blueberries on it. Be careful not to roll the dough too thin;

11. Roll up the dough, pinch it tightly;

12. Close the mouth downwards, put it in a baking pan that has been lined with greased paper, and place it in a warm and humid place for secondary fermentation;

13. After the second fermentation, brush a layer of honey water (or clear water) on the surface of the dough, and then sprinkle some oatmeal, sesame, etc. as decoration (or not sprinkle);

14. The oven is preheated by 180 degrees in advance. After the preheating is over, put the baking pan into the oven, and the middle layer will be heated at 175 degrees, and bake for about 20 minutes (adjust according to the size of the dough). After the baking is over, immediately take it out of the oven, transfer it to the drying net, cool to room temperature without burning your hands, and store in a sealed container.

Tips:

1. If you find it troublesome, you can skip making old noodles and mix the ingredients directly with the oil method and knead until it expands. In addition, do not add up the liquid at one time, set aside 10~15g for adjustment, the dough is still quite soft;

2. The specific fermentation time can be adjusted according to the actual situation. Be careful not to overshoot the second serve;

3. The bottom interface must be squeezed tightly to prevent the bread from showing its fillings after fermentation and baking;

4. The baking time and temperature are adjusted according to the actual situation. When the bread is slapped, it will make a "popping" sound, which is basically cooked;

4. After baking, it should be out of the oven immediately, and it can be sealed and stored when it is cooled to room temperature without being hot to ensure that the bread is as soft as possible.