Wheat flour for goldfish bread
How to make blueberry crumble bread
Prepare the ingredients.
Put all ingredients except butter and salt, flour, milk, egg mixture, sugar, and yeast in order in a bowl. You can use a bread machine, a chef’s machine, or you can knead by hand. Each flour has a different water absorption rate, so set aside 10 grams of water, increasing or decreasing according to the actual dough. I use wheat flour for Golden Dragon Fish Bread, which is made from 100% premium quality imported wheat. Delicate, fluffy and elastic, not only for bread machine bread making, but also for all kinds of homemade artisan bread. I use it all the time.
When the dough is smooth, add the butter and salt and continue to knead.
Knead until the dough can pull out a large film.
Let rise in a warm place and ferment until 2-2.5 times its size. Dust your hands with flour and gently press the dough until it doesn’t shrink back or collapse.
Divide the dough into 5 equal portions and roll out.
Flatten the dough with your hands and use the end of a rolling pin to make a deep dimple in the middle of the dough.
Place the blueberries in. I used frozen blueberries, you’d be better off with fresh ones, I usually stock up on frozen blueberries when they are plentiful and in season and take them out whenever I want to eat them! Thaw and use.
When done, place in the oven with a bowl of hot water and use the fermentation function to ferment for about 40 minutes, then brush with the whole egg wash and sprinkle with the soufflé. Place the dough in the middle of the preheated oven at 185 degrees for 18-20 minutes. The soufflés are made with 10g butter, 20g low gluten flour and 5g powdered sugar. Freeze.