Blueberry Soft European Buns
1.
2.
Drain the soaked blueberries and set aside
3.
Put frozen blueberries and milk into the food processor
4.
Beat into even blueberry juice
5.
Pour the blueberry juice into the bucket of the chef's machine
6.
Then put in the bread ingredients except butter one by one
7.
Start the cook machine and knead until the dough becomes gluten
8.
Add the softened butter
9.
Continue to knead until the dough is in a filmy state
10.
Pour in dried blueberries that have been drained
11.
After kneading at low speed, shape the dough into a smooth circle and put it in a basin
12.
Ferment for 1 hour in an environment with a humidity of 80% at 30°C
13.
Fermented to 2 times larger
14.
Divide into three parts after exhausting, and leave for 15 minutes
15.
Flatten the proofed dough and roll it into an oval shape
16.
Fold both ends in half from 1/3 to the center
17.
Fold it in half and squeeze it tightly
18.
Turn it over and close the mouth down to form a uniform olive shape
19.
Shape all 3 doughs and place them on a non-stick baking pan
20.
Put it in an environment with a temperature of 30°C and a humidity of 80%, and ferment for 30 minutes
21.
Sift a layer of flour on the surface of the fermented dough, and cut out the cuts evenly with a cutting knife
22.
Put it in the middle and lower layer of the preheated oven, and bake for 25 minutes at 200°C and 170°C
Tips:
1. The soft Ou bag does not need a particularly exaggerated glove film, just knead it to the state of the film.
2. You can also use fresh blueberries to squeeze the juice.
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