Name: Blueberry Popsicle Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 150g milk; 1 piece egg; 40g Low-gluten flour; 20g White sugar; 10g milk powder; 3g yeast; 2g salt; 20g butter; 36 pcs blueberry

Blueberry Popsicle Bread

by Rare

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

We ourselves are clear about the source of the ingredients, at least clean and transparent. Some store breads, expired flour, and additives are all available. This one teaches you to make delicious and healthy bread, and it is super soft. The legendary "the world's most soft "Every bite tastes good, put in the current season fruit, blueberries. The child likes to eat it even more, and it will burst after a bite, so that the bread and fruit are perfectly matched, which is the perfect breakfast! This bread should be made more, because it is soft, it will not be hard after 2 days. Don't think making bread is troublesome. Prepare the ingredients when you eat dinner. Time will come to you, and it will be done in minutes. Bread can also be used as a snack for children, so mothers can come and learn.

Blueberry Popsicle Bread

1. First put the milk and egg liquid into the bread bucket, then pour the flour, milk powder, white sugar, and yeast to start mixing.

2. After kneading until it can expand, add butter and salt to continue kneading, just take out the glove film, and ferment in the bread bucket to double the size.

3. Take out the fermented bread and knead, ventilate, divide into 9 minutes, set aside and let stand for 15 minutes.

4. Knead each dough into small balls and put it on the baking pan of the kitchen, poke a hole with a rolling pin, and fill it with blueberries (as shown in the picture).

5. Put it in the oven for secondary fermentation. After the fermentation is complete, the blueberries will be pushed out and pressed back.

6. When fermenting, make crumbs, pour the required ingredients into a bowl and mix them evenly. The coarse grains of different sizes appear and put them in the refrigerator to freeze, and then sprinkle them on the fermented bread.