1. Pour all the bread ingredients except butter into the bread machine, and knead the dough for 20 minutes in the "kneading" program.
2. After stopping the program, add softened butter, restart the "kneading" program and knead the dough for another 20 minutes; repeat this procedure again, and knead the dough for a total of 40 minutes after adding the butter.
3. After stopping the program, add softened butter, restart the "kneading" program and knead the dough for another 20 minutes; repeat this procedure again, and knead the dough for a total of 40 minutes after adding the butter.
4. Spread oil around the container and put in the kneaded dough. Coat the surface of the dough with a little cooking oil, cover it with plastic wrap, and ferment at room temperature to double its size.
5. The fermented dough is pressed by hand to exhaust the air, divided into small doughs of 50 g/piece, rounded, and covered with plastic wrap to relax for 15 minutes.
6. Take a portion of the dough and roll it into an oval shape, then roll it into a long strip.
7. After all the rolls are finished, they are placed on a baking pan covered with tin foil, covered with plastic wrap and fermented to double the size.
8. Brush the surface of the fermented dough with milk (or whole egg liquid) and squeeze blueberry sauce.
9. Preheat the oven at 180℃, the middle layer, 15-20 minutes, the surface can be baked into golden yellow.
10. Fluffy blueberry yogurt chopsticks.
