Blueberry Toast

2024-12-10 14:59:38 803

As the weather cools down and appetite increases significantly, having breakfast every day becomes particularly important. I made a blueberry toast today, which was very popular among my family. The anthocyanins in blueberries have good health benefits for the eyes, promoting the regeneration of rhodopsin in retinal cells, protecting the crystalline lens, and preventing severe myopia and retinal detachment. It is helpful for night drivers, people who stare at screens for long periods of time, and those who overuse their eyes.

Details of ingredients

High powder300g
Fine sugar40g
Eggs40g
milk100ml
water40ml
salt2g
Yeast powder4g
butter30g

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Blueberry Toast

1. Weigh all ingredients well.
2. The accessories are also prepared. Soak the dried blueberries in rum until soft. Egg liquid is made from the same egg as the main ingredient, which is 40 grams of egg. The remaining egg liquid is kept for the final brushing of the bread surface. Prepare a small amount of butter and coconut powder.
3. Use a slightly larger container to place liquid ingredients on the bottom layer, with sugar, salt, and flour in the middle, and yeast powder on the top.
4. Stir with chopsticks until there is no dry powder.
5. Put it into the bread machine to customize and noodle for 20 minutes.
6. Then add softened butter and continue kneading for 40 minutes.
7. Divide the well made dough into 5 equal parts and let it relax for 15 minutes.
8. Butter melts into a liquid.
9. Roll a piece of dough into a sheet, brush it with a layer of butter, sprinkle it with a layer of coconut powder, and add a few blueberries.
Prepare 10.5 pieces in sequence, stack them together.
11. Cut into four parts and place them vertically in the toast mold.
12. Put it into the oven for fermentation.
13. Brush the surface of the fermented bread with egg mixture, sprinkle a layer of coconut powder, and sprinkle more blueberries.
Preheat the oven at 14.175 degrees Celsius, middle and lower layers, and bake over high and low heat for about 30 minutes.
15. Cover with aluminum foil when baking for about 15 minutes, and then continue baking for another 15 minutes until cooked.
The characteristic of this bread is that it only ferments once and the production process is relatively short.
17. It is very soft and the organizational structure is also robust.