Creamy blueberry roll

Overview

The blueberry jam I've been making for a long time finally came into use today. The weather is hot and I haven't started making bread, and everyone is no longer interested in these dry pastries! Today the temperature here has cooled down a bit, so we immediately went to the kitchen to make bread. We ran out of milk powder, so we added a lot of light cream, which made the bread very fragrant and soft!

Tags

• baking
• children
• cake
• afternoon tea
• cupcakes
• blueberry jam
• condensed milk
• egg liquid
• high gluten flour
• low gluten flour
• soufflé cubes
• sugar
• whipping cream
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Mix all the ingredients into a large bowl

   

2. 2 Knead until the dough expands and a large amount of thin film appears!

   

3. 3 Cover with plastic wrap and ferment until about 3~4 times in size

   

4. 4 Then take it out, knead it well and release the air!

   

5. 5 Divide the dough evenly into 2 pieces and let rest for 15 minutes

   

6. 6 Take a piece of dough and roll it into a rectangular shape

   

7. 7 Spread a layer of blueberry jam on top

   

8. 8 Then roll it up from bottom to top, making sure to tighten the interface a little!

   

9. 9 Cut evenly into equal portions. Then do the same with the other round dough!

   

10. 10 After everything is done, put it in the paper tray and ferment again!

    

11. 11 At this time, make the soufflé cubes. Take 20g of low-gluten flour, 10g of butter, and 2 teaspoons of powdered sugar in a basin! (You don’t need to wait for the butter to melt, just cut it into small pieces)

    

12. 12 Knead it into powder with your hands, and now you have soufflé granules!

    

13. 13 Brush the risen bread dough with a layer of egg wash

    

14. 14 Then sprinkle with the prepared soufflé particles and put it in the preheated oven, 180 degrees, middle layer, heat up and down, about 20 minutes!