Blueberry Blueberry I Love You~ Blueberry Burst Bread
Fresh blueberries are in season, don't miss out! Hurry and make some bread and cakes! Recipe referenced from the internet~
Ingredients
Steps
Prepare all the ingredients. Dissolve the fresh yeast using the water from the ingredients. If the room temperature exceeds 24°C, freeze the liquid into ice water, and pre-freeze the mixing bowl and paddles. In summer, it’s best to use an ice bucket or turn on the air conditioner! Creating these conditions ensures the dough's temperature won’t get too high while kneading!
Mix all ingredients except butter. I used a Joyal 7600 stand mixer. Use speed 2 for 2 minutes to combine all ingredients until no dry powder remains.
Increase to speed 4 and knead for about 7 minutes until the dough becomes smooth and slightly fine. The dough should form a thick membrane when stretched. Poke a hole with your finger, and the edges should be jagged. Add butter, switch to speed 2, and knead for 2 minutes until the butter is fully incorporated.
Once the butter is fully incorporated, increase to speed 4-5 and continue kneading for about 5 minutes until a strong transparent membrane can be formed. The membrane doesn’t need to be too thin, as this is not a toast dough.
Take out the dough, shape it into a ball, and cover with cling film, or place it in a fermentation box for primary fermentation at 25°C-27°C. Let it rise until 2-2.5 times its original size. Test by poking a hole with flour-dipped fingers; the hole should remain without shrinking or collapsing.
After the dough has fermented, deflate it and divide it into nine portions, approximately 57g each. Shape each portion into a ball and let them rest for 15 minutes. Gently press out the large air bubbles and reshape them into balls.
Coat one end of the rolling pin with dry flour.
Use the rolling pin to press a deep indentation in the center of the dough ball.
Place three fresh blueberries into each indentation and press them down firmly with your fingers! Use high-quality blueberries for the best bursting flavor!
Perform the second fermentation at 32°C-35°C with 75% humidity. Let it rise until the dough slowly springs back after being lightly pressed with a finger.
After the second fermentation, press any rebellious blueberries deeper into the indentations. Preheat the oven to 180°C. Brush the surface of the dough with whole egg liquid and sprinkle it with crispy topping.
Bake in the middle rack of the oven at 180°C for about 18 minutes. Use an oven thermometer! Cover with foil if the top browns too quickly. I used a Westinghouse steam oven with stronger heat. Oven temperatures may vary!