Blueberry Orange Balls—Pocket Country Bread by: Blueberry Food Staff Writer of Pulan Hi-tech

Overview

Since I became a special writer for Blueberry Food at Pulan Hi-tech, Lijiang’s plateau blueberries are indispensable in my life. Blueberries 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 making dried blueberry puddings, homemade recipes, homemade dried blueberries, homemade candied orange peels, authentic farm-ground whole wheat flour, making healthy staple food~~~

Tags

• baking
• bread
• candied orange peel
• dried blueberries
• flour mixture
• honey
• pasteurized milk
• whole wheat flour
• yeast powder

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Mix the whole wheat flour and yeast powder of the sponge starter evenly, and add the honey in the recipe

   

3. 3 Stir briefly and add the milk in the recipe

   

4. 4 Stir into a smooth batter

   

5. 5 Mix the high flour + yeast powder in the flour mixture evenly, sprinkle it on the sponge starter batter, cover it with plastic wrap and ferment in a warm place

   

6. 6 After a few small bubbles emerge from the flour blanket, place it in the refrigerator overnight

   

7. 7 Take the basin out of the refrigerator one hour in advance to rewarm it, and add the salt in the recipe

   

8. 8 After the dough is basically formed into a ball by hand, let it sit for 20 minutes and continue to knead it into a smooth dough

   

9. 9 Gently press the dough with your palms or use a rolling pin to roll it into a thick sheet

   

10. 10 Sprinkle evenly with dried blueberries and candied orange zest

    

11. 11 Fold the dough three times using the letter folding method to evenly mix the dried fruits into the dough. Apply grease to the basin, flatten the dough in the basin, cover with plastic wrap to keep it moist, and ferment in a warm place until it doubles in volume

    

12. 12 After about 50 to 60 minutes (in an environment of 24 to 26°C), if the dough does not shrink and can rebound when patting it lightly with the palm of your hand, the first fermentation is completed. Take out the dough and divide it into 16 equal parts.

    

13. 13 Roll it into a round shape, place it on a baking tray lined with baking paper, cover it with plastic wrap for the second time, and apply grease on the plastic wrap to prevent sticking

    

14. 14 The second rising time is about 45~55 minutes (24~26°C). When the volume of the bread dough increases by about 1.5 times, remove the plastic wrap to dry and sift the flour

    

15. 15 Cut package

    

16. 16 Cut like this.

    

17. 17 Immediately put it into the middle and lower layers of the oven preheated to 210°C, bake for 10 minutes with upper and lower heat, then lower the temperature to 190°C and continue baking for 20 to 25 minutes. During this period, depending on the coloring of the bread surface, cover it with tin foil; after baking is completed, take out the bread balls and place them on the rack to cool. During the entire baking process, be sure to put a box of water in the oven to generate steam!

    

18. 18 Small balls that cannot be eaten can be completely cooled, sealed in a food bag, and placed directly in the refrigerator for storage; take them out of the freezer in advance and allow them to warm to room temperature, or place them in the microwave for 20 seconds without thawing