Blueberry Sauce Flower Bread

Name: Blueberry Sauce Flower Bread
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 160g milk; 1 piece egg; 3g yeast; 30g Sugar; 2g salt; 20g butter; Some Blueberry jam; Some almond slices

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Since I learned how to make this breakfast with flour, milk and eggs, my children especially like it. It is fragrant and soft, very delicious, the old pancake fritters just stepped aside. This small flower-like bread is easy to make. As long as you can make steamed buns, it is not difficult to make this bread. The surface is crispy toasted almond slices, and after biting down, the bread is soft and fragrant with the aroma of blueberry sauce. It is soft and silky, and it is much better than pancake fritters.

Ingredients

Blueberry Sauce Flower Bread

1. Prepare the ingredients you need, take out the mixing bucket of the chef machine (you can use the bread machine if you don’t have a chef machine, take a pot if you don’t have a bread machine, and knead it by hand), add eggs, milk, salt, sugar, high-gluten flour, Put the yeast back into the cook machine, start the cook machine 4 to knead the dough for 10 minutes, add butter and start again to 4 gears.

2. Until the dough is taken out, the flexible film can be easily pulled out. Round the dough and put it back into the mixing tank, cover with plastic wrap and ferment. This season, room temperature fermentation is sufficient. In winter, the temperature is low. It can be fermented in an oven or fermentation tank, or placed in a closed environment with a pot of hot water for fermentation.

3. The dough has been fermented to twice its size. Dip your fingers with dry flour and poke a hole. The hole does not collapse or shrink, and the fermentation is complete.

4. Take out the dough, drain the air, divide it into 9 small doughs, round them separately, cover with plastic wrap, and let stand for 15 minutes.

5. Take out a small dough that has been set aside, roll it out with a rolling pin, take out the Arctic Blue Wild Blueberry Sauce, and spread it evenly on the rolled dough.

6. Use a spatula to cut a few cuts diagonally to the depth. Do not apply too much blueberry sauce. Too much blueberry sauce is not easy to operate.

7. Roll it up slowly along the side, making it a little tighter.

8. Fold the two ends together, pinch them together, and roll them into a flower-shaped bread. It should be noted that the cut in the middle of the noodles should not be too thin and the blueberry sauce should not be too much, otherwise, it will not be easy to roll up. Line the baking tray with parchment paper and place the rolled bread on the baking tray.

9. Fermented at room temperature to twice its size, the bread becomes white and fat, obviously fattening a large circle, and then brushed with egg wash, sprinkled with crispy almond slices.

10. Everything is done, it looks a lot bigger than before.

11. Preheat the oven in advance, preheat at 180 degrees up and down for at least 10 minutes, put the bread dough in the preheated oven, and bake up and down at 180 degrees for 20 minutes.