Blueberry Toast Bread (No-Knead Version) Recipe

165g milk + 1 egg + 25g sugar + 3g yeast (use ice-cold milk in summer)

Mix well

Add 280g of high-gluten flour and 10g of milk powder (I didn't add milk powder the first time I made it, and it didn't affect the taste much).

When there is no dry powder left, add 25g of butter and 3g of salt (wear PVC gloves, otherwise it will be too sticky; you can first use your hands to squeeze the butter into the dough).

Divide the dough into two portions. After kneading the white dough into a ball, cover it with plastic wrap and refrigerate.

Add the other ingredient to the purple sweet potato dough (mix 3g of purple sweet potato powder with a little water to form a dough).

Whisk until the color is even, then cover with plastic wrap and refrigerate (30 minutes).

When the time is up, take them out and check if they have formed a thin film. Then, let both doughs rise at room temperature (in summer) until they double in size.

After fermentation, sprinkle a small amount of high-gluten flour on the dough, then use your palms to deflate both doughs.

Then roll the two dough balls into roughly one large rectangle (I did this step a little rough, hehe).

White dough with blueberry jam (I made the blueberry jam myself).

Then cover it with the purple dough.

Cut into 6 strips, leaving some space at the top.

Then twist it all up like a pretzel.

Let's fix it again.

Volume from top to bottom

Roll them all up

Place in a toast pan

Let it rise again until it reaches 70% full, then bake in the oven at 180 degrees Celsius for 25 minutes (cover it with aluminum foil if it browns too much during baking).

It's out of the oven!

slice

Packaging complete