1. Mix the ingredients of the starter and place it in a bowl, wrap it in plastic wrap, and let it stand for 30 minutes to ferment. (Yeast: 175 grams of high-gluten flour, 105 grams of water, 3 grams of yeast)
2. Send to 4-5 times the size.
3. Put the fermented starter on the main dough and stir together. (Main dough: 50 grams of high-gluten flour, 50 grams of whole wheat flour, 55 grams of sugar, 2 grams of salt, 10 grams of milk powder, 1 egg, 25 grams of water, and 25 grams of butter.)
4. Check the filming of the mixed dough.
5. Knead and put in a bowl for 20-30 minutes.
6. Take out the dough and round it out
7. Divide equally into 30-35 grams.
8. Roll the dough into an oval shape
9. Roll up
10. Roll forming
11. Knead the dough finely and place it in a baking tray. Put it in the oven to ferment for 20-30 minutes.
12. Take out the fermented dough
13. Then mix 40 grams of blueberry sauce and salad dressing
14. Stir it into purple
15. Brush the surface of the dough with whole egg mixture, squeeze the blueberry sauce and put on the dried onion.
16. Bake in the oven, the upper tube is 175 degrees, and the lower tube is 160 degrees, for 20 minutes.
17. Finished product
Tips:It is recommended to use an oven that can independently control the temperature up and down and has a fermentation function. A bread machine with ideal kneading effect is also essential. I use Dongling’s DL-K33E oven and BM1352AE-3C bread machine. The second time is the middle seed method, it will be better and faster to ferment
