1. Put blueberries and water in a blender and stir.
2. Put high-gluten flour, salt, maple syrup, milk powder, yeast, and water in the container. Mix well and form a dough. Add butter and continue kneading until the film can be pulled out.
3. Yeast dough.
4. The dough rises to twice its size. Dip some flour with your finger and poke into a finger. The cavity will not collapse or shrink, and it will keep the size of the finger.
5. Let the dough relax for 15 minutes after venting.
6. Spread the cheese cubes with flour.
7. Flatten the dough.
8. Add cheese cubes.
9. Roll up to one side.
10. Wind up the rolled noodles.
11. Put it in a toast mold for secondary fermentation.
12. Ferment to double the size, bake in a 180-degree oven for 30 minutes.
13. Finished picture ٩(˃̶͈̀௰˂̶͈́)و
