Blueberry Jam Pork

What I make are very simple breads. Whether in terms of shaping or filling, the difficulty is not high. It is suitable for a novice baker like me. Jam I like blueberry jam best, so I just use it on this bread. The purple jam looks very tempting and tastes very good. It is soft and sweet when it cools. It is my favorite among the several breads I make so far. My daughter can even eat an entire loaf. The original formula was about 110 grams of water. Based on the water absorption of my flour, I used 100 grams of water, and it felt just right. Because I like the ratio formula of this bread, I have made 3 breads with this ratio in the past few days. I will send them one by one next time.

Recipe Recommendations

high powder 250 grams
butter 20 grams
dry yeast 5 grams
egg liquid 25 grams
water 110 grams
sugar 45 grams
salt 3 grams

sweetening
baking
several hours
senior

Steps for Blueberry Jam Pork

Put all dough ingredients except butter into the bread machine and knead until the dough reaches the expansion stage, spreading out a non-breakable film.

Fermentation for 40 minutes to 2-2.5 times the size, dip it in flour and poke the hole, and then it will be good if it does not rebound immediately or retract.

Drain the dough, divide it into 8 equal parts and round it, cover it with plastic wrap and wake for about 10-15 minutes.

Take a portion and roll it into an oval shape.

Roll it into a long strip.

Roll all up and place into a baking sheet.

Put a basin of hot water in the oven and ferment twice for 40 minutes to twice the size.

Brush the egg liquid and squeeze with blueberry jam.

Preheat the oven to 175 degrees for 15-20 minutes until the surface is golden brown.