1. 15g dried butterfly pea flowers are first soaked in 240g boiled water.
2. Pour 180g butterfly pea flower water, salt, powdered sugar, high powder in the bucket of the bread machine, and finally put 3g dry yeast.
3. Knead into a smooth dough, add butter, and knead for another 20 minutes
4. Then put it in a clean container, cover with plastic wrap for the first fermentation, one hour.
5. Ferment to 2 times the size, then take it out and press on the panel to exhaust.
6. Separate 90g dough, add 0.5g bamboo charcoal powder, knead well. The remaining blue dough, according to the ratio of 2/5 and 3/5, is divided into 2 large and small doughs. Then cover all the pieces with plastic wrap and let them rest for 15 minutes.
7. After it is relaxed, take the small blue dough and roll it into a rectangle, slightly wider than the toast box, then sprinkle with pistachios and raisins, and roll it up
8. The same big blue noodles are also covered with cranberries, the raisins are rolled up, and the black dough is also rolled up, but don’t roll up all of this, leave a little bit, be careful not to leave too much, about 1cm
9. After the roll is finished, squeeze the mouth tightly and put it in the toast box. Place the black one next to the blue one in the middle, and place the extra part facing up.
10. Cover with plastic wrap and carry out secondary fermentation, one hour to eight minutes full
11. The oven begins to preheat, 190 degrees. After preheating, adjust to 180 degrees, put in molds, and bake for 45 minutes
Tips:no
