1. Prepare the bread ingredients.
2. Put all the materials into the bucket and knead to the complete stage.
3. The kneaded dough is fermented at room temperature, about 60 minutes.
4. Poke holes in the fermented dough with your fingers, without collapsing or shrinking, and fermentation is complete.
5. Sprinkle flour on the kneading board, divide the dough into 12 portions, knead round, cover with plastic wrap, and let it rest for 15 minutes.
6. Take a piece of dough and roll it out, add an appropriate amount of blueberries, and then add a spoonful of blueberry jam.
7. Pinch the mouth tightly, with the mouth facing down, put it into the mold, and after the dough is finished in turn, put it in the oven for secondary fermentation.
8. Brush the second-baked bread dough with egg wash once.
9. Put it in the middle of the preheated oven and bake at 180 degrees for about 20 minutes.
Tips:1. This amount can make 12 continuous molds per plate.
2. Fresh blueberries with blueberry jam, close the mouth must be pinched, or the baking process will burst.
