Blueberry Jam Buns rcipes

Blueberry Jam Buns


This bread recipe is very reliable. It can be salty or sweet, fluffy, fragrant and soft, and delicious! My family makes it twice a week, alternating between salty and sweet, and never get tired of it. Since I learned this bread recipe, I have never bought bread again. I make my own bread for breakfast and afternoon tea. It is additive-free, healthy and delicious.


  • 170g high-gluten flour
  • 30g low-gluten flour
  • 100g water
  • 12g milk powder
  • 20g eggs (whole egg liquid)
  • 28g fine sugar
  • 28g butter
  • 3g dry yeast
  • 3g salt
  • appropriate amount of whole egg liquid.


  1. Pour all ingredients except butter into the bread machine, set to medium, and knead for about 6 minutes. Cut the butter into pieces in advance, pour it into the bread machine after softening, and continue kneading for 7 to 8 minutes until a thin film can be pulled out, commonly known as the “glove film”, reaching the expansion stage
  2. Knead the dough until smooth, put it back into the bucket, cover it with a damp cloth, and leave it at room temperature of about 25 degrees for 30 minutes until the dough ferments to twice its original size. In winter, the temperature is relatively low, so it takes longer, about 45 minutes to 1 hour.
  3. Take out the fermented dough, knead it to release the air, and evenly divide it into 12 small balls. Cover with plastic wrap or a damp cloth and relax for 15 minutes. I doubled the ingredients, baked 2 pans, and divided it into 24 small balls.
  4. Take a small ball of the relaxed dough, roll it into long strips, and use a rolling pin to roll it into a long oval-shaped dough sheet of moderate thickness.
  5. Apply a layer of blueberry jam on the dough, from one side to the other, and roll the bread very tightly, so that it will loosen.
  6. Place a layer of silicone paper on the baking tray and evenly place the finished bread on the baking tray. Put 12 breads on one baking tray. I use 2 ovens.
  7. Put it in the oven, set the temperature to 35 degrees, put a plate of warm water at about 38 degrees at the bottom of the oven, and keep the humidity at 85%. Time 45 minutes, and it will double in size. Take out the baking tray and use a brush to apply a layer of egg liquid on the surface of the bread. Take out the water in the oven and wipe it clean.
  8. Preheat the oven to 170 degrees for 18 minutes. When the bread turns golden brown, take it out and put it on a rack to cool before eating. It is soft and delicious.