Blueberry Roll
1.
Weigh the required materials
2.
Put the water in the main ingredients and auxiliary ingredients into the bread bucket together
3.
Start the bread machine, and the dough mixing program will count for 36 minutes twice.
4.
Then turn on the kneading and fermentation program, timing 1:30. The dough is fermented to 2.5 times the size, press the dough with your fingers, and the fermentation can be completed without shrinking or rebounding. (The yeast dough in the picture is two servings)
5.
Remove the fermented dough, put it on the panel and vent, and divide it into 6 equal parts.
6.
Round the divided dough and let it stand for more than 10 minutes.
7.
Roll the rested dough into a tongue shape and pour into the blueberry puree
8.
Slowly roll down from the top, press the bottom slightly, and flatten the roll to prevent unfolding.
9.
The rolled bread rolls are placed in a bread mold.
10.
Make all the bread in the same way.
11.
The oven is set to the fermentation state, and a bowl of boiling water is placed at the bottom to increase the humidity in the oven for secondary fermentation.
12.
After the second fermentation is completed, while preheating the oven, spread the egg liquid on the surface of the rolls and sprinkle with black sesame seeds for decoration.
13.
Preheat the oven to 180 degrees, put it in a baking tray, and bake for 17 minutes.
14.
After baking, take out the baking pan and place it on the countertop to shake it. One is to facilitate demoulding, and the other is to shake out the internal heat to prevent the bread from collapsing.
15.
It can be eaten when it is allowed to cool. When it is stored, it can be sealed and frozen when it is cold.
16.
A few woody fruits and blueberry sauce, the child's eye guard.
17.
The buns with blueberry mashed bread are also very delicious.
Tips:
1. In order to save trouble, I will double the amount of production each time, saving time and resources, and also convenient for preparing dry food for the next week.
2. I like bread with a crispy crust, so there will be more time, and each company can adjust it according to its own oven and maturity.
3. Each oven has different temperaments. The listed temperatures are for reference only. The actual operation should be set according to their own ovens.
4. The bread that is made more than once can be sealed and frozen to prevent starch aging. When you eat it, you can take it out and re-bake it and it will taste as good as freshly baked.
