High gluten flour 450g salt 4g fine sugar 40g eggs 50g water 220g fresh yeast 13g salt-free cream 35g mixed nuts 70g blueberry jam with a little whole egg liquid (coated on the surface).

working methods

1

Chop the mixed nuts and put them in a bowl for later use.

2

Knead dough with water, sugar, eggs, fresh yeast, salt, flour and cream by universal hand or bread machine or blender (I use a multifunctional cooking machine made of Meishan products), and then add chopped comprehensive nuts to knead into elastic dough.

three

Knead the dough into a circle and let it stand and ferment for about 1 hour until the dough is about twice as big. Divide the fermented dough into 16 portions, and let it stand for about 10 minutes to wake up. Let the dough relax and knead into a ball.

four

Roll the drop-shaped dough into strips, drop a spoonful of blueberry jam on the wide end, then slowly roll it into a shell-shaped joint, pinch it, and put it evenly on the baking tray 1 hour for later use.

five

A layer of egg liquid on the surface of fermented bread can increase the color of bread. Preheat the bread surface to170 c in the oven, spray some water, and then bake it in the oven for about 15~ 18 minutes until the surface presents a uniform color. After baking, the bread is cooled on the rack and can be enjoyed. The situation of each oven is different, please adjust the settings according to your own oven. ※.