Hokkaido blueberry toast
Ingredients: salt,light cream,milk,milk powder,egg liquid,sugar,yeast,high powder,low powder
Recipe Recommendations
- high powder 270 grams
- low powder 30 grams
- milk powder 15 grams
- milk 100 grams
- light cream 80 grams
- sugar 40 grams
- salt 4.5 grams
- yeast 5 grams
- egg liquid 35 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Hokkaido blueberry toast
1
Put all ingredients into the bread maker.
2
Knead the dough to completion and start fermenting to twice the size in one go.
3
After exhausting, divide into 6 portions, round, and soak for 15 minutes.
4
Remove a dough and roll it into an oval shape.
5
Turn over and roll the dough.
6
Do everything and wake up for 10 minutes.
7
Roll out a piece of dough and spread with blueberry sauce.
8
Glue both ends tightly.
9
Roll up and turn into the toast mold.
10
Put it into the oven, put a bowl of hot water in the oven, and ferment until twice as large.
11
Remove the egg brushing liquid.
12
Preheat the oven and bake at 170 degrees for about 40 minutes. Cover with tinfoil in time after coloring.