Blueberry toast in soup(tang zhong lan mei xiao tu si )

Blueberry toast in soup

Introduction:

"Misfortunes never come singly, but blessings never come together. Don't do the same thing in the same situation. Otherwise, it can only be copied as it is. I've already figured out where to go for the other half of Xiangnong toast. It's just a change of cinnamon and walnut stuffing into blueberry sauce. Operate it as it is. Button the baking tray, set the temperature down 150 degrees, then slightly lower, last for nearly 20 minutes, remove the cover... I can't bear to see it. Why is the color so deep? In fact, the baking temperature has never been carefully tested. And when you put on the baking tray, it may get hotter, so you should adjust the temperature of the knob a little lower than usual, so the shape of the leaf can avoid this danger? Even though it's ugly, I still pull it out for a walk

Production steps:

Step 1: Materials

Step 2: pour ingredients other than butter and blueberry sauce into a large bowl

Step 3: knead well and add butter

Step 4: continue kneading until the film is pulled

Step 5: put into a large bowl and ferment to twice the size

Step 6: divide into 2 equal parts, round and relax for 15 minutes

Step 7: roll it into a 22x10cm oval

Step 8: spread half the blueberry sauce

Step 9: fold both sides tightly

Step 10: close the mouth down and weave it into a twist

Step 11: put it into the mould smeared with oil for final fermentation

Step 12: face up to 9

Step 13: put it in the oven, cover it with oilcloth, put on the baking plate, heat up and down 180 degrees, bake for about 20 minutes

Step 14: release

Step 15: demould immediately

Materials required:

Soup dough: 35g

GAOJIN powder: 100g

Sugar: 15g

Salt: 1 / 8 teaspoon

Milk powder: 5g

Fresh milk: 50g

Dry yeast: 1 / 2 teaspoon

Butter: 10g

Blueberry sauce: 45g

Note: the fermentation time should be determined according to the actual temperature. Baking time and power should be adjusted according to the actual situation of the oven. Fillings can be changed as you like

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Lan Mei Xiao Tu Si