Milk and blueberry rolls
By VicentaLakin
The blueberry sauce that's been working for a long time is finally coming in handy today, and the heat is never making bread, and people are not interested in these dry pastries! Today we're cooler, cooler, we're in the kitchen making bread, we're out of milk powder, so we've added a lot of light cream, making the bread very soft
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- condensed milk 10g
- egg liquid 25g
- milk 110g
- light cream 70g
- blueberry jam appropriate amount
- sugar 30g
- salt 4g
- yeast 4g
- milk crispy appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Milk and blueberry rolls
1
We'll mix the material into the basin
2
If you get to the extension of the noodle, you'll see a lot of film
3
It's about three to four times the size of the fermentation
4
Then take it out, rub it out, get out the air
5
It's split evenly into two noodles, and then loose for 15 minutes
6
Take a noodle, make a rectangular skin
7
Put a blueberry sauce on it
8
Roll it up from the bottom and tighten the interface
9
evenly cut equations. Then we'll do the same thing with another dome
10
When you're done, put it in a paper bin and ferment it again
11
it's time to make soufflé. take 20g low-banded flour, 10g butter, two spoonfuls of sugar in a tub
12
It's made of powder with your hands
13
Put an egg fluid on the bakery
14
Then we'll make a soufflé and put it in the preheated oven, 180 degrees, mid-level, top-fire, about 20 minutes