The raw material of the shellfish itself is very simple, flour, water and yeast are all right, but this time I added a healthy wheat germ, which is not only healthy, but also has a natural wheat flavor. The blueberry dried fruit adds a sweet and sour taste. awesome.
Mix high powder, germ, yeast, 10g sugar, etc., add 158g water and noodles into a smooth dough
Add the butter to the film, then add the salt and continue to knead until the transparent film can be pulled out.
The blueberry is folded into the dough using a folding method. (If the blueberry is too large, cut it into small pieces and add it to the dough.)
Cover with plastic wrap for 15 minutes
Weigh the dough, divide it equally, divide it into five equal sizes, and cover with plastic wrap for 15 minutes.
Pry the relaxed dough into an oval shape, fold it 1/3 from the long side, press it tightly, then turn the lower 1/3 up, continue to compress, then fold the dough up and down, tighten the cuff, and put Place the mouth down
Slightly placed for 5 minutes of relaxation, the facet is long, one is flattened, the other is surrounded by a circle, and it is placed in a flattened one, and the mouth is wrapped and pinched.
Put the processed dough into the baking tray, cover the surface with plastic wrap and put it in a warm place to ferment until the dough is twice as large.
When the fermentation is about to be completed, take a pot, boil the sugar water (1000g water + 50g sugar), put the fermented noodle into the sugar water, boil it on each side for 30 seconds, then immediately remove it into the baking tray.
Preheat the oven to 200 degrees and place the middle layer for 20 minutes.