Blueberry snail bread
I had blueberry powder, so I was thinking about what to make, and I wanted to make a fine colored bread. I thought it would be a little weird if it was all purple, so I mixed it with white dough and made a rolled snail bread.
2 serving
Within 999 minutes
서현마미
Ingredients
  • Strong flour
    280g
  • Instant Dryist
    6g
  • Salt
    5g
  • Sugar
    15g
  • Water
    100g
  • Milk
    90g
  • olive oil
    15g
  • Blueberry powder
    1ts
  • Jam
    suitably
Cooking Steps
STEP 1/12
Put ingredients other than blueberry powder and jam in a kneader and turn it into a kneading function. When the elastic dough is complete, take it out and divide it into two equal parts.
STEP 2/12
Add blueberry powder to one batter and knead until the color is evenly mixed. Or you can put it back in the kneader and knead it for another 2-3 minutes.
STEP 3/12
Round each dough, put it in a different bowl, cover the top with a wrap, make three to four holes for breathing, and then perform the first fermentation at room temperature.
STEP 4/12
If the volume of the dough more than doubles, stop fermentation, place it on a work surface sprinkled with powder, and press it by hand to drain the air. Round again and cover the top with plastic and let it rest in the middle.
STEP 5/12
It's a rectangular shape and pushes it to be about the same size. Roll the white dough a little bigger than the blueberry dough.
STEP 6/12
Place blueberry dough on top of white dough.
STEP 7/12
Spread the jam thinly, leaving a few edges.
STEP 8/12
Then roll it tightly from the bottom.
STEP 9/12
Apply it on the tip like a pinch.
STEP 10/12
Carefully put it in a mold and cover it with plastic to start the second fermentation.
STEP 11/12
When the dough is a little higher than the mold height, stop the secondary fermentation. Spread egg water on the top and bake in an oven preheated to 180 for about 30 minutes.
STEP 12/12
It's done with a golden brown blueberry bread.
Put our wheat on a sieve twice and prepare it. Leave water and milk at room temperature in advance to cool down.
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