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Blueberry Toast Bread (No-Knead Version)
Chinese dish ready in 40 min using intermediate-level technique. Take your time with the prep for the best results.
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 1
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Blueberry Toast Bread (No-Knead Version)
| Ingredient | Amount |
|---|---|
| bread flour | 280g |
| milk | 165g |
| egg | 1 as needed |
| sugar | 25g |
| yeast | 3g |
| milk powder | 10g |
| butter | 25g |
| salt | 3g |
| purple sweet potato powder | 3g |
| blueberry jam | as needed |
- bread flour280g
- milk165g
- egg1 as needed
- sugar25g
- yeast3g
- milk powder10g
- butter25g
- salt3g
- purple sweet potato powder3g
- blueberry jamas needed
Cooking StepsHow to cook Blueberry Toast Bread (No-Knead Version) step by step
-
Step 1Combine 165g milk, 1 egg, 25g sugar, and 3g yeast. (Use cold milk in summer!)
-
Step 2Mix until well combined.
-
Step 3Add 280g bread flour and 10g milk powder. (I skipped the milk powder the first time and it didn’t make much difference in taste.)
-
Step 4When no dry flour remains, add 25g butter and 3g salt. Wear PVC gloves — the dough is very sticky. Use a squeezing motion to work the butter into the dough.
-
Step 5Divide into 2 portions. Shape the white dough into a ball, cover with plastic wrap, and refrigerate.
-
Step 6Add 3g purple sweet potato powder to the other portion (mix the powder with a tiny bit of water first, then incorporate into the dough).
-
Step 7Slap and fold the purple dough until the color is even. Cover with plastic wrap and refrigerate for 30 minutes.
-
Step 8After 30 minutes, check if the dough has formed a thin film. Let both doughs rise at room temperature (in summer) until doubled in size.
-
Step 9Once risen, dust with a little bread flour and press out the gas from both doughs using your palms.
-
Step 10Roll both doughs out into roughly equal-sized rectangles. (Mine were a bit rough — hehe!)
-
Step 11Spread blueberry jam on the white dough layer. (I used homemade blueberry jam.)
-
Step 12Place the purple dough layer on top.
-
Step 13Cut into 6 strips, leaving the top edge connected.
-
Step 14Braid/twist all the strips like a twisted rope.
-
Step 15Shape the twisted dough neatly.
-
Step 16Roll it up from top to bottom.
-
Step 17Fully rolled up.
-
Step 18Place into the toast loaf pan.
-
Step 19Proof again until the dough reaches 70% of the pan height. Bake at 180°C for 25 minutes. (Cover with foil once the top is golden brown to prevent over-browning.)
-
Step 20Out of the oven!
-
Step 21Slice and serve.
-
Step 22Package and done!
Blueberry Toast Bread (No-Knead Version)
Chinese dish ready in 40 min using intermediate-level technique. Take your time with the prep for the best results.
Ingredients
- 280g bread flour
- 165g milk
- 1 as needed egg
- 25g sugar
- 3g yeast
- 10g milk powder
- 25g butter
- 3g salt
- 3g purple sweet potato powder
- as needed blueberry jam
Instructions
-
Combine 165g milk, 1 egg, 25g sugar, and 3g yeast. (Use cold milk in summer!)
-
Mix until well combined.
-
Add 280g bread flour and 10g milk powder. (I skipped the milk powder the first time and it didn’t make much difference in taste.)
-
When no dry flour remains, add 25g butter and 3g salt. Wear PVC gloves — the dough is very sticky. Use a squeezing motion to work the butter into the dough.
-
Divide into 2 portions. Shape the white dough into a ball, cover with plastic wrap, and refrigerate.
-
Add 3g purple sweet potato powder to the other portion (mix the powder with a tiny bit of water first, then incorporate into the dough).
-
Slap and fold the purple dough until the color is even. Cover with plastic wrap and refrigerate for 30 minutes.
-
After 30 minutes, check if the dough has formed a thin film. Let both doughs rise at room temperature (in summer) until doubled in size.
-
Once risen, dust with a little bread flour and press out the gas from both doughs using your palms.
-
Roll both doughs out into roughly equal-sized rectangles. (Mine were a bit rough — hehe!)
-
Spread blueberry jam on the white dough layer. (I used homemade blueberry jam.)
-
Place the purple dough layer on top.
-
Cut into 6 strips, leaving the top edge connected.
-
Braid/twist all the strips like a twisted rope.
-
Shape the twisted dough neatly.
-
Roll it up from top to bottom.
-
Fully rolled up.
-
Place into the toast loaf pan.
-
Proof again until the dough reaches 70% of the pan height. Bake at 180°C for 25 minutes. (Cover with foil once the top is golden brown to prevent over-browning.)
-
Out of the oven!
-
Slice and serve.
-
Package and done!
Recipe Details
Common Questions
What's the most common mistake to avoid?
The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
