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Blueberry Bubble Bread
Chinese dish ready in 55 min using intermediate-level technique. Take your time with the prep for the best results.
- Prep
- 30m
- Cook
- 25m
- Total
- 55m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Blueberry Bubble Bread
| Ingredient | Amount |
|---|---|
| Bread Flour | 200g |
| Yeast | 2g |
| Granulated Sugar | 20g |
| Sea Salt | 4g |
| Milk | 160g |
| Corn Oil | 10g |
| Blueberries | 150g |
| Egg Wash | as needed |
- Bread Flour200g
- Yeast2g
- Granulated Sugar20g
- Sea Salt4g
- Milk160g
- Corn Oil10g
- Blueberries150g
- Egg Washas needed
Cooking StepsHow to cook Blueberry Bubble Bread step by step
-
Step 1In a large mixing bowl, combine the sugar and yeast. Gradually pour in the milk and whisk until the sugar and yeast are fully dissolved and the liquid is uniform. Add the bread flour, sea salt, and corn oil. Mix and knead until a smooth, elastic dough forms. Cover and let it rest for the first rise until doubled in size.
-
Step 2Place the risen dough on a clean work surface. Using a rolling pin, roll it out evenly into a large rectangular sheet. Use a dough scraper or knife to cut the sheet into small, uniform squares about 2cm (¾ inch) each.
-
Step 3Take one small dough square and flatten it into a thin disc in your palm. Place a fresh blueberry in the center, gather the edges up around it, and pinch firmly to seal the fruit completely inside. Roll between your palms to form a smooth ball. Arrange the filled balls closely together on a parchment-lined baking sheet.
-
Step 4Once all the dough balls are arranged and have undergone their second rise until puffed up, brush the tops lightly with egg wash for a golden shine. Bake in a preheated oven at 180°C (350°F) for about 25 minutes until beautifully browned. Serve warm — each bite reveals a juicy, burst-in-your-mouth blueberry!
Blueberry Bubble Bread
Chinese dish ready in 55 min using intermediate-level technique. Take your time with the prep for the best results.
Ingredients
- 200g Bread Flour
- 2g Yeast
- 20g Granulated Sugar
- 4g Sea Salt
- 160g Milk
- 10g Corn Oil
- 150g Blueberries
- as needed Egg Wash
Instructions
-
In a large mixing bowl, combine the sugar and yeast. Gradually pour in the milk and whisk until the sugar and yeast are fully dissolved and the liquid is uniform. Add the bread flour, sea salt, and corn oil. Mix and knead until a smooth, elastic dough forms. Cover and let it rest for the first rise until doubled in size.
-
Place the risen dough on a clean work surface. Using a rolling pin, roll it out evenly into a large rectangular sheet. Use a dough scraper or knife to cut the sheet into small, uniform squares about 2cm (¾ inch) each.
-
Take one small dough square and flatten it into a thin disc in your palm. Place a fresh blueberry in the center, gather the edges up around it, and pinch firmly to seal the fruit completely inside. Roll between your palms to form a smooth ball. Arrange the filled balls closely together on a parchment-lined baking sheet.
-
Once all the dough balls are arranged and have undergone their second rise until puffed up, brush the tops lightly with egg wash for a golden shine. Bake in a preheated oven at 180°C (350°F) for about 25 minutes until beautifully browned. Serve warm — each bite reveals a juicy, burst-in-your-mouth blueberry!
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.
