1. (The following ingredients are 4) Bread ingredients: Arowana bread wheat flour (high-gluten wheat flour) 120g, Arowana pastry wheat flour (low-gluten flour) 30g, milk 80g, white sugar 10g, butter 15g, egg liquid 10 grams, 2 grams of salt, 3 grams of dry yeast, surface decoration: appropriate amount of egg liquid, filling: 80 grams of blueberry jam.
2. Pour all the ingredients of the bread, except the butter, into the cook machine, and stir until the gluten is formed, then pour in the softened butter, and use the high-speed gear to stir until the expansion stage.
3. The dough is kneaded by the chef's machine, knead it with hands to form a smooth dough, put it back in the bucket, cover with a damp cloth, and let the dough rise to 2.5 times the original. Press out the air from the fermented dough by hand (or knead it vigorously until the air in the dough is discharged).
4. Divide the dough into 4 portions, knead it into a round shape, and leave it at room temperature for 15 minutes of intermediate fermentation. Cover the noodles with plastic wrap once to prevent water loss.
5. The fermented dough in the middle is flattened by hand, and then rolled out slightly with a rolling pin, not too thin.
6. Put blueberry jam on the rolled dough and wrap it so that the filling cannot be exposed. Therefore, the dough should not be too thin when rolling, because too thin will expose the filling of the blueberry jam.
7. The wrapped dough is closed, and placed on the chopping board and rolled into an oval shape with a rolling pin. Use a small knife to make a diagonal knife pattern on the oblong shape, and just cut the blueberry filling, don't need to make a complete cut. It's time to roll the dough. The periphery is easy to break and the filling is exposed. At this time, there is air in the filling. Don't roll too hard to the edge.
8. Turn the dough over with the bottom side up and roll it up along the long side. Then roll the rolled dough into a circle. Pinch the place where the end to end connects tightly.
9. Put silicone oil paper on the baking tray, put the shaped dough on the baking tray, and ferment the dough for the second time.
10. Put it in the oven to rise until the dough becomes twice as large as the original. The surface of the fermented dough is brushed with a layer of whole egg liquid, and placed in a preheated 175℃ oven, heated up and down for 15 minutes in the middle layer, until the surface is golden brown.
11. Let it cool and you can eat it, fluffy and soft, sweet and delicious.
Tips:1. The blueberry jam is boiled by itself. The filling of this kind of bread is easy to roll when it is thickened. 2. Blueberry jam can be replaced with bean paste, jujube puree, purple potato filling, etc. It will also be delicious. 3. When winding the dough into a circle, the place where the end is connected must be pinched tightly, otherwise it will easily fall apart during the final fermentation. 4. Each oven is different, and the baking temperature is slightly different.
