Blueberry bread
By VicentaLakin
I haven't made bread for days, and I've watched the poor powder in the closet, and it's already expired, and I've lost it. Think about pizza or bread. Half a day, make bread. It's a small amount of oil, but it's soft, like soup. It's delicious
Recipe Recommendations
- high-gluten flour 250 grams
- qingshui 105 grams
- fine sugar 45 grams
- salt 3 grams
- butter 10 grams
- whole egg liquid 25 grams
- blueberry sauce appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Blueberry bread
1
With the exception of butter, all bread materials are mixed up to a slightly diffusing level until the film can be pulled out. It's not easy to be thin at this point, and a little thinner can be pulled out of the cracks。
2
Add softened butter, rubbing it into expansion
3
At this point, the face can pull out a transparent film。
4
The fermentation becomes 2.5 times larger, the finger is covered in flour, and the hole after the finger has been pulled does not collapse or shrink, so it is fermented. (25-30 degrees) fermenting for about one and a half hours。
5
The fermented pasta is taken out and is divided into eight (approximately 56 grams each) exhausts, rolled round and covered with a 15-minute static film。
6
Operating stations spread a small amount of dry powder, take a piece of pasta and roll it up, grow a strip and shut it down。
7
Keep your mouth down and code into the grill。
8
Put it in the oven, with hot water at the bottom of the oven (7 ~ 80 degrees) (at about 35 degrees, 80 per cent humidity) fermenting again for 40 minutes until it is 1.5 ~2 times larger. The surface is brushed with full egg fluids, squeezed with blueberry sauce, into the pre-heated mid-level of the oven, about 175 degrees and 15 minutes。