[Blueberry Cheese whole wheat bun]-You Are Foodie

By Nelly
8

[Blueberry Cheese whole wheat bun]

With blueberry and cream cheese as the filling, it matches with the simple and rich whole wheat bread body, which is a combination of delicious and healthy! Highly recommended!

Main Ingredients

Blueberries (filling) appropriate amount
Homemade jam (filling) 30g
Cream cheese (filling) 100g
Whole egg liquid 30g
Whole wheat flour 100g
strong flour 150g

Auxiliary Ingredients

1. if it's too troublesome, you can directly mix the materials with the back oil method and knead them to the expanded state without making the old noodles. In addition, do not add the liquid all at once. Reserve 10~15g for adjustment. The dough is still very soft;2. the specific fermentation time shall be adjusted according to the actual situation. Be careful not to overdo the second engine;3. the bottom interface must be pinched tightly to prevent the bread from revealing its filling after fermentation and baking;4. the baking time and temperature shall be adjusted according to the actual situation. When the bread is patted, it will make a "bang bang" sound, which is basically cooked;4. after baking, the bread should be immediately out of the oven. It can be sealed and stored when it is cooled to room temperature without being hot, so as to ensure the softness of the bread as much as possible.

Step 1 . Mix 100g flour, 100g water and 1g yeast evenly, and ferment until it falls back, that is, the old flour;

Step 2 . Mix the old noodles and other materials except butter and stuffing. Yeast can be mixed with the remaining water in advance and then added to the powder mixture;

Step 3 . Mix the materials in 2 with a scraper until they are basically agglomerated;

Step 4 . Transfer it to the silicone pad or cutting board, knead it until smooth, add butter, and continue kneading it to the extended state, that is, a thicker film can be pulled out;

Step 5 . Put the dough into a container, cover it with fresh-keeping film, and put it in a warm place for basic fermentation;

Step 6 . After about 1 hour, the dough is fermented to twice the original volume. Dip your fingers with dry powder, poke holes without retraction or collapse, and the basic fermentation ends;

Step 7 . While waiting for fermentation, whisk the cream cheese until smooth, add jam, stir well, and cover with plastic wrap for standby;

Step 8 . After the basic fermentation, take out the dough and exhaust;

Step 9 . According to your preference, divide into small groups of uniform size, round, cover with fresh-keeping film, and relax for 20 minutes;

Step 10 . Take a loose dough, roll it into a rectangle, put stuffing in the middle, and then put blueberries on it. Be careful not to roll the dough too thin;

Step 11 . Roll up the dough and pinch it tightly;

Step 12 . Close the mouth down, put it in the baking pan with oil paper, and put it in a warm and humid place for secondary fermentation;

Step 13 . After the second fermentation, brush a layer of honey water (or water) on the surface of the dough, and then sprinkle some cereals, sesame seeds, etc. as decorations (or not);

Step 14 . Preheat the oven 180 degrees in advance. After preheating, put the baking pan into the oven, heat the middle layer up and down 175 degrees, and bake for about 20 minutes (adjust it according to the size of the dough). After baking, come out of the oven immediately, transfer it to the drying net, cool it to room temperature and keep it sealed.

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