Creamy Blueberry Roll
1.
Mix all the ingredients into the big pot
2.
Knead to the expansion stage of the dough, a large amount of film will appear!
3.
Cover with plastic wrap and ferment to about 3~4 times the size
4.
Then take it out, knead it well, and expel the air!
5.
Divide evenly into 2 doughs and let them rest for 15 minutes
6.
Take a dough and roll it into a rectangular dough
7.
Spread a layer of blueberry sauce on top
8.
Then roll it up from bottom to top, and take care to tighten the interface a bit!
9.
Cut evenly into equal portions. Then do the same with another round dough!
10.
After everything is done, put it in the paper tray and ferment again!
11.
At this time, let's make milk puff pastry. Take 20g of low-gluten flour, 10g of butter, and 2 teaspoons of powdered sugar in a basin! (You don't need to wait for the butter to melt, just cut it into small pieces)
12.
Knead it with your hands to form a powdery granule, and this will make the milk crumbs!
13.
Brush the bread dough with a layer of egg liquid
14.
Then sprinkle the milk crumbs and put them in the preheated oven, 180 degrees, middle layer, upper and lower fire, about 20 minutes!
Tips:
1. Due to the hot weather, the liquid materials used, such as eggs, whipped cream, and milk, are all refrigerated!
2. When it is slack, it is best to put it in the refrigerator compartment to prevent it from starting to ferment!
