Blueberry Toast
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Tools
- Bread maker (with kneading, fermentation, and baking modes)
- Saucepan (for making the thickened filling)
- Rolling pin (for shaping the dough)
- Spatula (for stirring the filling and spreading jam)
- Pastry brush (optional, for brushing topping jam)
Step-by-Step Instructions
1. Knead the Main Dough
Add the main dough ingredients to the bread maker in this order: milk → high-gluten flour → sugar-tolerant yeast (dig a small hole in the flour to place yeast, avoiding direct contact with salt) → salt → blueberry jam (for dough) → softened butter.
Select the standalone kneading mode and set the time to 25 minutes. Stop halfway to scrape any dry flour from the bucket walls (ensures even kneading).
Key Check: After kneading, the dough should stretch into a thin, translucent membrane (gluten is fully formed—if the membrane tears with jagged edges, knead for 3-5 more minutes).
Select the standalone kneading mode and set the time to 25 minutes. Stop halfway to scrape any dry flour from the bucket walls (ensures even kneading).
Key Check: After kneading, the dough should stretch into a thin, translucent membrane (gluten is fully formed—if the membrane tears with jagged edges, knead for 3-5 more minutes).
2. First Fermentation (Primary Proofing)
Keep the dough in the bread bucket. Activate the bread maker’s fermentation mode (or use the "yogurt mode" if no dedicated fermentation function exists, keeping the bucket covered).
Let the dough rise until it doubles in size (about 45 minutes, depending on room temperature).
How to Test: Poke the dough gently with a floured finger—if the indentation stays and doesn’t spring back immediately, fermentation is complete.
Let the dough rise until it doubles in size (about 45 minutes, depending on room temperature).
How to Test: Poke the dough gently with a floured finger—if the indentation stays and doesn’t spring back immediately, fermentation is complete.
3. Make the Thickened Blueberry Filling
While the dough ferments, prepare the filling to save time:
- In a small bowl, mix 5g corn starch and 10g water until fully dissolved (this is "starch water").
- Pour 100g blueberry jam (for filling) into a saucepan. Heat over the lowest heat (high heat will burn the jam).
- Slowly pour the starch water into the jam, stirring continuously with a spatula.
- Keep stirring until the mixture thickens (it should coat the back of the spatula without dripping easily). Turn off the heat and let the filling cool to room temperature (warm filling will melt the dough).
4. Shape the Dough
- Lightly flour a clean surface. Take the fermented dough out and gently press it to release trapped air (do not knead excessively—this will deflate the dough).
- Use a rolling pin to roll the dough into a rectangle (about 20cm × 30cm; the thickness should be even, ~0.5cm).
- Spread the cooled blueberry filling evenly over the top half of the rectangle (leave a 1cm border on the edges to prevent filling from oozing out).
- Fold the dough in half (bottom half over the filled top half) to form a smaller rectangle. Press the edges lightly to seal.
- Use a sharp knife to cut the folded dough into 8 equal strips (each strip is ~3cm wide).
- Take one strip, hold both ends, and twist it gently 2-3 times. Then roll the twisted strip into a small spiral (like a cinnamon roll). Repeat with all 8 strips.
5. Second Fermentation (Secondary Proofing)
Line the bread maker’s bucket with parchment paper (for easy demolding). Arrange the 8 spiral dough pieces in the bucket (leave small gaps between them—they will expand).
Activate the bread maker’s fermentation mode again and let the dough rise until it fills 80-90% of the bucket (about 40 minutes).
Note: Do not over-ferment—if the dough rises too much, it may collapse during baking.
Activate the bread maker’s fermentation mode again and let the dough rise until it fills 80-90% of the bucket (about 40 minutes).
Note: Do not over-ferment—if the dough rises too much, it may collapse during baking.
6. Bake the Toast
- (Optional) Drizzle a little extra blueberry jam on top of the fermented dough for a glossy finish.
- Close the bread maker lid, select the baking mode, and set the time to 32 minutes.
- Halfway through baking (around 16 minutes), check the toast’s color—if the top is browning too quickly, cover the bucket with a piece of aluminum foil (prevents burning).
- When baking ends, immediately take the bucket out of the bread maker. Tap the bucket lightly on the counter to release hot air, then turn it upside down to remove the toast.
7. Finish & Serve
Peel off the parchment paper and let the toast cool on a wire rack for 15-20 minutes (cutting warm toast will make it soggy). Once cooled, slice it into pieces—you’ll see layers of soft bread and sweet blueberry filling!
Pro Tips for Success
- Yeast Activation: If your yeast is not "sugar-tolerant," dissolve it in warm milk (35℃, like body temperature) with 1 tsp sugar first—wait 5 minutes until it foams, then add it to the dough.
- Filling Consistency: If the filling is too runny, add a tiny bit more corn starch (mixed with water); if it’s too thick, stir in 1-2g water.
- Storage: Store leftover toast in an airtight container at room temperature for up to 2 days. Reheat it in a toaster or microwave (10 seconds) to restore softness.
Final Texture & Taste
The finished blueberry toast has a light, fluffy crumb with a subtle chew (thanks to high-gluten flour). The filling is sweet but not cloying, with intense blueberry flavor, and the spiral shape makes every bite packed with jam. It’s perfect for breakfast (paired with coffee or milk) or as a snack!