Blueberry cheese matcha whole wheat buns

Overview

By the way, the National Day holiday is coming soon, and we have to prepare to go out for fun, so prepare some dry food to eat on the road!

Make old noodles: 125g flour, 95g water, 1g dry yeast, mix well and form into a ball, place in refrigerator to ferment for more than 16 hours
Make the dough: Put all the dough ingredients except butter into the bread bucket
Then tear the old noodles into small pieces and add them together
Start kneading the dough, add small pieces of butter after forming a dough, and continue kneading until the dough forms
The mixed dough continues to be placed in the bread barrel for basic fermentation until it doubles in size
Take out the fermented dough, flatten it to deflate, divide it into 10 equal parts and let it rest for 30 minutes
Prepare the filling: After softening the cream cheese, add dried cranberries and honey beans. It is best to soak the dried cranberries in rum in advance
Stir evenly into the cheese filling
Take a piece of loose dough and flatten it, add cheese filling and a few fresh blueberries
Seal and place on baking sheet
Put it into the oven for secondary fermentation at low temperature for about 50 minutes, and sprinkle with a little dry powder
Then use a knife to cut a cross
Place in the preheated oven and bake at 220 degrees Celsius and 180 degrees Celsius for 20 minutes
Finished product pictures