Blueberry Sweet Bread (蓝莓面包）

INTROUCTION

When I ran out of breakfast items, I will search my favourite Taiwanese bread book for ideas. This book was first published in 1997 and I bought it for at least more than 15 years…The recipes inside never failed me and what it attract me is most of the recipes were bread items commonly sold in neighbourhood bakery….

Yesterday, I have decided to try another recipe from this book, the blueberry sweet bread. The bread looked attractive and it resembles those sold in bakery but usually piped with yellowish custard rather than the blueberry jam. I show my girl the picture and immediately she pester me to prepare the bread.

The bread comes with a special shape. You eat the bread by tearing apart individual breadsticks..

Though the recipe is very basic, simple and fast, but it yielded a soft fluffy bread..The taste is nothing to shout about, a normal bread with whatever jam you wish to put on top of the bread..

Shaping can be a slight problem and you will need to rather fast when you roll the dough. Otherwise, the first stick may be over proofed whereas the last stick is not proof yet. It is best that you have somebody to help you to weigh the dough and shape together with you…

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WHAT IS REQUIRED

Recipe adapted from: 简易家庭面包制作 by 王志雄/游纯雄 （畅文出版社）Page 53 蓝莓面包

Servings: Prepare about 1 tray of 15” x 12” of soft bread stick

• 500 grams of bread flour
• 100 grams of sugar
• 5 grams of salt
• 11 grams (1 packet) of instant dry yeast
• 30 grams of butter
• 1 egg
• 220 grams of plain water

Others

• Adequate jam (blueberry or any other jam) for piping on top of the bread 
• 1/2 cup (60 grams) of icing sugar
• 20 grams of butter, melted
• 1-2 tablespoons of milk

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STEPS OF PREPARATION

• In a mixing  bowl, mixed all the ingredients (except butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. Add in the butter and let beat the dough and medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. Transfer the dough out to a lightly flour surface.

• Lightly knead for 1-2 minutes and let it proof until it double in size. Cover the dough with some clingy wrap. After the proofing, transfer the dough to the floured surface again.

• Pre-heat the oven to 190 degree Celsius.

• Divide the dough into 50 grams each. Take one portion, use the rolling pin to roll the dough to about 12 cm wide.

• Roll the dough up and place in a baking tray. Leave about 5 mm space in between for dough expansion. Perform the same to the remaining dough. Let it proof again until double in size. (note that as the dough is smaller now, proofing can be rather fast in Singapore’s hot weather).  Once second proofing is done, egg wash the bread dough (crack one egg, mix well with one tablespoon of water) . Pipe some jam of your choice on top of the dough and bake in the pre-heated oven of 190 degree Celsius for about 18-20 minutes.

• Cool completely before piping some icing on top of the bread. This step is optional and for icing glazing, add the melted butter and milk to the icing sugar, use a tablespoon to stir until it resembles a paste. If it is too thick, add more milk..

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CONCLUSION

If you are running out of breakfast item, why not give this sweet bread a try?

Hope you like the post today. Cheers and have a nice day.

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This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe