I make very simple breads, which are not very difficult, both in terms of texture and in terms of filling, which is suitable for me, a newcomer to bread.I like blueberry jam the most, so I used it on this bread, the purple jam looks tempting, it tastes very good, it's soft and sweet after it cools, it's one of my favorite breads I've made so far, my daughter can eat a whole one.The original recipe was about 110 grams of water, and based on the water absorption of my flour, I used 100 grams of water, and it felt just right.Because I like the proportions of this bread, I've made three loaves of bread in the last few days, and the next time I'll come up with one.

WHAT YOU NEED

Ingredients

250 grams of flour
Blueberry juice in moderation
20 grams of butter
5 grams of dry yeast
25 grams of eggs
110 grams of water
45 grams of white sugar
3 grams of salt

How TO MADE Blueberry sauce is packaged

Steps 1 to 4

1. All dough materials except butter are placed in the wrapping machine, kneaded until the dough reaches the expansion stage, supported by a thin film that is not easy to break.

2. Ferment for 40 minutes to 2-2.5 times the size, dip the flour in the hole without immediately bouncing back.

3. The dough is aerated, divided into eight equal parts and rolled round, covering the preservative film for about 10 to 15 minutes.

4. Take one and make an oval.

Steps 5 to 8

5. It grows back in stripes.

6. Roll it all up and put it in the oven.

7. Put a bowl of hot water in the oven and ferment for 40 minutes to double the size.

8. Scrambled eggs, squeezed with blueberry jam.

Steps 9 to 12

9. Preheat in the oven at 175°C for 15 to 20 minutes until the surface is golden yellow.

10.

Handy cooking tips

　　When adding water, it is recommended to leave a little, depending on the water absorption of the dough, then decide to increase or decrease.I'm using gold-like B-high flour, and I feel like this flour doesn't absorb water very well, so the 110 grams of flour in the original recipe, I actually used 100 grams of flour.