Blueberry Orange Ball-pocket Country Bread By: Special Writer of Blueberry Food
1.
raw material
2.
Mix the whole wheat flour and yeast powder of the sponge starter and add the honey in the recipe
3.
Add the milk in the formula after a little stirring
4.
Stir it into a smooth and even batter
5.
Mix the high powder + yeast powder in the flour mixture evenly, sprinkle on the sponge starter batter, cover with plastic wrap and ferment in a warm place
6.
After a few small bubbles emerge from the flour blanket, put it in the refrigerator overnight
7.
Take out the basin from the refrigerator one hour in advance to reheat, and add the salt in the recipe beforehand
8.
After kneading the dough by hand to form a dough, 饧 for 20 minutes, continue to knead into a smooth dough
9.
Press the dough gently with the palm of your hand or roll it into thick pieces with a rolling pin
10.
Sprinkle evenly with blueberry dried fruit and candied orange zest
11.
Fold it three times with letter paper folding method, mix the dried fruit evenly in the dough, spread the oil in the basin, squash the dough in the basin, cover with plastic wrap to keep it moisturized, and ferment in a warm place until the volume is twice as large
12.
After about 50~60 minutes (in an environment of 24~26°C), pat the dough lightly with the palm of the hand without shrinking and rebounding, which is the completion of the first fermentation. Take out the dough and divide it into 16 equal parts.
13.
Round, place it in a baking tray lined with baking paper, cover with plastic wrap for two times, apply grease on the plastic wrap to prevent sticking
14.
The second serving time is about 45~55 minutes (24~26°C). When the volume of the bread dough increases by about 1.5 times, remove the plastic wrap and dry the skin, and sift the flour.
15.
Cut package
16.
Cut into this.
17.
Immediately enter the middle and lower layer of the oven preheated to 210°C in advance, and bake up and down for 10 minutes, then cool to 190°C and continue to bake for 20-25 minutes. During this time, depending on the color of the bread surface, cover with tin foil at the right time; complete baking After that, take out the bread balls and place them on the drying rack to cool down. During the whole baking process, put a box of water in the oven to generate steam!
18.
The pellets that cannot be eaten can be completely cooled and sealed in a food bag, directly put in the refrigerator for storage; before eating, take it out of the freezer to warm up at room temperature, or put it in the microwave for 20 seconds without thawing
