1. Dough ingredients: 200 grams of high-gluten flour, 50 grams of low-gluten flour, 3 grams of yeast powder, 30 grams of caster sugar, 3 grams of salt, 140 grams of milk, 5 grams of milk powder, 20 grams of butter. Accessories: 150 grams of blueberries, 50 grams of butter , 50 grams of caster sugar, 20 grams of chopped almonds, knead the dough to the extended stage, add butter, and knead to the complete stage
2. Cover with plastic wrap and ferment to 2 times the size
3. Melt 50 grams of butter with 50 grams of caster sugar, mix well, and put to warm for later use
4. Divide the fermented dough into 12g/pieces (it's better to cover the divided ingredients with plastic wrap to prevent the surface from drying out and affecting the taste)
5. Take a potion and knead it round, pack in the washed and drained blueberries, seal, dip with dipping sauce, and roll with chopped almonds.
6. In the same way, put all the ingredients in the mold one by one (hollow chiffon cake mold is recommended), and apply the remaining dip on the surface
7. No need for secondary fermentation, put directly into the preheated oven, 175° middle and lower layer, 40 minutes
8. When it’s hot, you can pull it upside down and unmold. It feels like the dipping sauce is slowly flowing down. It tastes the best when you eat it while it’s hot. Just peel it off and eat it one by one.
Tips:1. The so-called bursting blueberries are fresh blueberries bursting after being heated;
2. There is absolutely no blueberry sauce added in it. The faint taste of blueberries is just the sweetness of the dipping sauce;
3. This recipe is Yinzi's own improvement. The traditional recipe contains cinnamon powder.
