Blueberry Orange Ball - A Pocket Country Bread by: Invited Writer for Blueberry Cuisine at Blue High Tech
2024-07-08 03:00:22 441
Since becoming a special contributor to blueberry cuisine at Pulan High Tech, I have always had the plateau blueberries from Lijiang in my life. Blueberry fruits with the taste of plateau sunshine are delicious no matter how you eat them; Fresh fruits, frozen fruits, and dried fruits are all my favorites. Continuing my journey of blueberry jerky European packaging, I created my own recipe, homemade blueberry jerky, homemade sugar coated orange peel, authentic farmhouse ground whole wheat flour, and started making healthy staple foods~~~
Details of ingredients
Technique
Steps to make Blueberry Orange Ball - A Pocket Country Bread by: Invited Writer for Blueberry Cuisine at Blue High Tech
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1. Raw materials![]()
2. Mix the whole wheat flour and yeast powder of the sponge yeast evenly, and add honey to the formula![]()
3. Add milk to the formula after slight stirring![]()
4. Stir to form a uniform and smooth batter![]()
5. Mix the high flour and yeast powder in the flour mixture evenly, sprinkle them on the sponge dough, cover with cling film, and ferment in a warm place![]()
6. After a small amount of small bubbles emerge from the flour blanket, put it in the refrigerator and refrigerate overnight![]()
7. Take out the basin from the refrigeration room one hour in advance and reheat it, and add the salt in the formula in front of it![]()
8. After manually kneading the dough into a smooth dough, let it sit for 20 minutes and continue kneading until it becomes a smooth dough![]()
9. Gently press the dough with the palm of your hand or use a rolling pin to roll it out into thick pieces![]()
10. Sprinkle evenly with dried blueberries and crushed sugar coated orange peels![]()
11. Fold the dried fruit three times using the letter folding method to evenly mix it with the dough. Apply oil to the dough in the basin, flatten the dough in the basin, cover it with cling film for moisture retention, and ferment in a warm place to twice the volume![]()
After about 50-60 minutes (in an environment of 24-26 ° C), gently tap the dough with your palm to ensure it does not retract and can rebound, indicating the completion of the first fermentation. Take out the dough and divide it into 16 equal parts.![]()
13. Roll it round and place it on a baking tray lined with baking paper. Cover it with cling film for secondary use, which needs to be coated with oil to prevent sticking![]()
14. The second firing time is approximately 45-55 minutes (24-26 ° C). When the volume of the bread preform increases by about 1.5 times, remove the cling film and let it dry, then sieve the powder![]()
15. Steamed sandwich![]()
16. Cut it like this.![]()
17. Immediately send the middle and lower layers of the oven preheated to 210 ° C in advance, heat up and down for 10 minutes, cool down to 190 ° C, and continue baking for 20-25 minutes. During this period, depending on the color condition of the bread surface, cover it with tin foil in a timely manner; After baking, take out the bread balls and place them on the drying rack to cool. During the entire baking process, pay attention to adding a box of water to generate steam!![]()
18. The small balls that cannot be eaten can be completely cooled and sealed in a food bag, and directly stored in the refrigerator for freezing; Take the food out of the freezer in advance and let it warm up at room temperature, or place it in the microwave for 20 seconds without thawing
