[blueberry jam paibao] purple temptation meets your vision and taste(lan mei guo jiang pai bao zi se you huo man zu ni de shi jiao he wei jiao )

[blueberry jam paibao] purple temptation meets your vision and taste

Introduction:

"What I make are all very simple bread, no matter from shaping or filling, the difficulty is not high, which is suitable for novices like me. Jam I like blueberry jam best, so it's just used on this bread. Purple jam looks very tempting and tastes very good. It's very soft and sweet when it's cold. It's my favorite of several breads I've made at present. My daughter can finish a whole one. The original formula is about 110 grams of water. According to the water absorption of my flour, I used 100 grams of water, which feels just right. Because I like the proportion and formula of this bread, I have even made three kinds of bread these days. They are all the same proportion and will be sent out one by one next time. "

Production steps:

Step 1: put all the dough materials except butter into the bread maker, knead the dough to the expansion stage, and spread the film which is not easy to break.

Step 2: ferment for 40 minutes to 2-2.5 times the size, dip in the flour to poke the hole, and do not immediately rebound and retract.

Step 3: exhaust the dough, divide it into 8 equal parts and roll it round, cover it with plastic wrap and wake up for about 10-15 minutes.

Step 4: take one and roll it into an oval shape.

Step 5: rewind the long strip.

Step 6: roll it all up and put it in the baking tray.

Step 7: put a basin of hot water in the oven and ferment for 40 minutes to twice the size.

Step 8: brush the egg and squeeze the blueberry jam.

Step 9: preheat the oven at 175 ℃ for 15-20 minutes until the surface is golden.

Materials required:

High flour: 250g

Blueberry Jam: right amount

Butter: 20g

Dry yeast: 5g

Egg liquid: 25g

Water: 110g

Sugar: 45g

Salt: 3 G

Note: when adding water, it is suggested to leave a little, and increase or decrease according to the water absorption of dough. I use Jinxiang B high flour. I feel that this flour is not strong in water absorption, so I actually use 100g of 110g flour in the original formula.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lan Mei Guo Jiang Pai Bao Zi Se You Huo Man Zu Ni De Shi Jiao He Wei Jiao