Cooking Steps

1. 

   Step1:The main ingredients of the dough - 70g whole wheat bread powder, 5g fruit and vegetable powder, 53g milk, 1.5g dry yeast, 3G sugar and 1g salt. Stuffing ingredients - 32 fresh blueberries, 1 teaspoon strawberry jam. Mold preparation - raise a 4-inch movable bottom Qifeng mold. In order to facilitate demoulding, I laid oil paper inside the mold to prevent sticking. This bread is a very small one. If you want to make a 6-inch one, please double the amount of ingredients.

2. 

   Step2:Mix the ingredients of the main dough. Knead until the expansion stage. The dough is smooth and elastic. When kneading, pay attention to the reserved part of milk and decide whether to add it according to the water absorption of flour.

3. 

   Step3:Because it's a one-time fermentation method, it avoids basic fermentation and directly rubs the dough into long strips.

4. 

   Step4:It is divided into 8 roughly equal small doses.

5. 

   Step5:Take a small dosage and press it flat. Use a rolling pin to roll it into a round piece like the dumpling skin.

6. 

   Step6:Put a little strawberry jam in the middle of the round dough. Put four blueberries on it.

7. 

   Step7:Wrap it up with the method of wrapping the bun. Pinch the tightening part. Pay attention not to wrap too much air.

8. 

   Step8:The closing point is facing down. Put it into the mould with oil paper. Complete 8 blanks in turn and arrange them in the mould. The blueberry I bought this time is a little bigger. I packed one more greedily. I was afraid that it would burst before baking.

9. 

   Step9:Use the oven fermentation function to directly carry out the last fermentation. The temperature is 36 degrees for about 40 minutes. Ferment to 1.5 times the size and take out.

10. 

    Step10:Brush a little milk on the surface. Place blueberries and almond slices. The purpose of brushing milk is to make the surface color softer. It is not recommended to brush the egg liquid. What's more, you can see that there is no egg in this recipe when only milk is used. So it's more economical to use milk.

11. 

    Step11:The oven is preheated to 180 degrees in advance. The middle layer is heated up and down for 20 minutes. If you are satisfied with the color, you need to put tin paper on it in time. In the last 2 minutes, in order to speed up the explosion of blueberry pulp on the surface, I baked it on the fire for another 2 minutes. Please note - baking temperature and time are for reference only. Please adjust according to the spleen of your oven.

12. 

    Step12:After the bread is baked, you must treat her gently. When demoulding, you should not be too anxious and forceful. Because this bread has a thin crust and a large filling. The inside is full of a large number of blueberries that burst. So the whole is very soft. Don't squeeze hard to avoid i