I'm ashamed to say that my baking utensils are relatively complete, but I've done very little in the last two years, when I didn't do much baking because of my young children and all sorts of reasons.Now that the kids are older, they can help with the little things, and I can take some time off to learn how to bake.The first toast I made didn't ferment well, the second toast collapsed, the third was over-fermented... this one was supposed to be the sixth, relatively good, but the organization wasn't good.I'm going to keep fueling it to beat it.Anyway, I don't think it tastes any worse than the one I bought, I went to the bakery.There are more than 200 people at work, and even though it's sold now, if you see one or two people who don't have hygiene, you think you can't eat all the bread.You can also enjoy the process of making bread by yourself.

WHAT YOU NEED

Ingredients

500 grams of flour
200 grams of water
One egg.
30 grams of butter
5 grams of dry yeast
90 grams of white sugar
Blueberry juice in moderation
3 grams of salt

How TO MADE Blueberry sauce

Steps 1 to 4

1. 500 grams of high-fiber sugar 90 grams of high-fiber salt 3 grams of high-fiber water 200 grams of high-fiber eggs 1 piece of high-fiber butter 30 grams of high-fiber dry yeast 3-5 grams of high-fiber blueberry jam with moderate removal of butter and blueberry jam put all the dough materials in the packing machine, mix until the dough is expanded

2. Pour in the butter and keep stirring.

3. Supported by a thin film that does not break easily

4. Fermentation twice to 2.5 times, a small hole in the hand will not shrink.

Steps 5 to 8

5. 15 minutes of relaxation

6. Open the dough.

7. Unrolled in the oven

8. I'm going to do it again with blueberry jam.

Steps 9 to 12

9. Slowly rolling up

10. Put the fermentation lid on the preservative film in the mold

11. I made two.

12. Eight points to go.

Steps 13 to 16

13. Preheat in the oven, top 180 and bottom 190 for 40 minutes.

Handy cooking tips

　　If it is not a non-sticky mold, it should be covered with grease-absorbing paper, otherwise it will not be possible to remove the bread, bake it to the color you want, then cover it with tin paper, be careful not to be blown by the fan.