I don't know if it's from overusing my eyes lately, but they're always feeling sore and tired. I've been eating a lot of blueberries to soothe them. I even made some blueberry bubble bread, and I wanted to share it with my colleagues in the office too. Each little bread is so small you can eat several in one bite, and each one is filled with a blueberry. It bursts with flavor when you bite into it, and the sweet and sour taste is simply irresistible. Making these small breads doesn't require high gluten development; just hand-kneading is fine. The gluten that develops during hydration is enough to support the bread's rise, resulting in a very soft texture. However, since you'll be making a large batch, try to be quick when shaping and adding the blueberries to prevent over-proofing and ensure consistent size and texture after baking. After baking, the blueberry juice seeps out of the bread, making it look incredibly tempting, and the subtle berry aroma is irresistible. Only a truly strong person could resist eating it.
Materials
High-gluten flour
200g
yeast
2g
Fine sugar
20g
sea salt
4g
milk
160g
corn oil
10g
blueberry
150g
Egg liquid
Appropriate amount
How to make soft and fluffy blueberry bubble bread
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Step 4
