Raw materials:

Low-gluten flour 100g, butter 40g, fine sugar 17g, baking powder 3g, milk 40g, salt 1, blueberry 35g, and proper amount of egg liquid.

Exercise:

1. Material: low-gluten flour 100g, butter 40g, fine sugar 17g, baking powder 3g, milk 40g, salt 1, blueberry 35g, and appropriate amount of egg liquid (surface brush).

2. Sieve the powder.

3. Add butter and sugar.

4. Grasp and knead into coarse powder.

5. Add milk and stir well to form a ball.

6. Add blueberries.

7. Mix into a uniform dough.

8. Roll into a film with a thickness of 1.5 cm.

9. Avoid blueberries and cut into small triangles.

10, put in a baking tray and brush the surface with egg liquid.

1 1, put in the oven, in the middle layer, fire up and down 200 degrees, and bake for about 25 minutes.

12, golden face, out of the furnace.

13, put it on a clothes rack to cool.

Tip:

No fresh fruit can be replaced by dried blueberries, but it will not form the Explosicum effect. The baking time and firepower should be adjusted according to the actual situation.

Second, cranberry Si Kang.

Raw materials:

High gluten flour 130g, fine sugar 20g, milk powder 10g, yeast 3g, milk 90g, salt 2g, butter 15g and dried cranberries 20g.

Exercise:

1. Except for salt, butter and dried cranberries, put the dough ingredients into the chef's machine and knead them into expansion stage.

2. Add salt and butter and continue to knead until smooth. You can pull out the glove film.

3. Wrap the kneaded dough with plastic wrap, and ferment at room temperature of 27-29 degrees to double the size.

4, fermented dough, poke a hole with your hand, and do not retract to represent the completion of fermentation.

5. After the fermentation, take out the dough and press it until it is exhausted.

6. Crush the dough and sprinkle with dried cranberries.

7. Then, round the dough and flatten it with a rolling pin.

8. Cut into eight pieces on average.

9. Put the cut dough on the baking tray at intervals.

10, and put in an oven for secondary fermentation at 35 degrees and 70 degrees for 30 minutes.

1 1. Brush a layer of whole egg liquid on the surface after fermentation.

12. preheat the oven in advance, heat it up and down 180 degrees, bake it 15 minutes, and then take it out.