1. raw material.
2. Put milk, egg yolk, caster sugar in the bread flour and make a dough. Refrigerate for 17 hours.
3. Melt the yeast with a little bit of water, add it to the dough and mix well.
4. Add salt and butter and stir until the dough expands.
5. Dried blueberries are soaked in advance to soften and blend into the dough by folding. The dough is placed at about 27 degrees and fermented. Press the dough with your hand, it will shrink slightly, and it will be ready without collapsing.
6. The fermented dough is slightly vented and divided into eight parts, proofed for about 20 minutes, rounded, and kept proofing for 20 minutes.
7. Roll out the dough smooth side up. Turn over
8. Turn it over and roll it up.
9. Put it into the mold and wait for the second fermentation,
10. The oven is preheated to 170 degrees, and the bread dough is doubled in size. Use a razor blade to make five rounds.
11. Preheat the oven to 170 degrees, and roast the middle layer up and down for about 20 minutes, and then take it out. After the bread is dried to warm, it is stored in a sealed bag at room temperature.
12. Return to one organic pure milk, and spend a good pastry time together.
Tips:Please set the baking time and temperature flexibly according to the actual situation of your own oven. A lot of milk is used in the recipe to strengthen the gluten structure and prevent the bread dough from collapsing easily in the oven. The addition of a large amount of milk makes the buns exude a strong milky aroma and adds flavor.
