Cheese and blueberry meal pack

Ingredients

Blanching part: 50 grams of high-gluten flour, 5 grams of fine sugar, 55 grams of boiling water

Main dough part: 210g high-gluten flour, 15g milk powder, 25g whole egg liquid, 125g water, 3g high-sugar resistant yeast, 50g blanched dough, 3g salt, 15g butter

Stuffing: blueberry filling

Surface decoration: cheese powder

Steps

1. First make the boiled seeds, pour high-gluten powder and fine sugar into a bowl , add boiling water, mix quickly and evenly, cover and refrigerate for later use (refrigerating overnight is better)

2. Except for butter and salt, add all other ingredients to the main dough part, and put all other ingredients into the cooker. In the bucket, knead on low setting until the dough is smooth and stretched out with a thin film. Add salt and butter and change to medium setting and knead until the dough comes out.

3. Arrange the kneaded dough, cover with plastic wrap and ferment until doubled in size

4. Deflate the dough and divide it into 8 equal parts. Knead each into a round shape, cover with plastic wrap and let it rest for about ten minutes

5. Press the relaxed dough into a flat shape, roll it into a round shape with a rolling pin, and wrap it in Filling

6. With the mouth facing down, spray water on the surface and dip it in cheese powder, put it in a paper tray at room temperature for the second rise

7. Ferment until it is 1.5 times in size, cut the surface Put the package into the preheated oven and bake it at 180 degrees for 20 minutes