Dough ingredients:

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200g high-gluten flour (~1 ¾ cups)

50g low-gluten flour (~7 tbsp)

8g milk powder (~1 tbsp)

38g fine sugar (3 tbsp)

2g salt (⅓ tsp)

3g of yeast (1 tsp)

130g of water (adjust slightly according to the amount of water absorbed by the flour) (~9 tbsp)

25g whole egg liquid (1 egg)

37g butter (>2 tbsp)

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Surface decoration materials:

100g cream cheese

15g honey (~2 tsp)

10g powdered sugar (~1.5 tbsp)

frozen blueberries (no need to thaw)

Roasted chocolate beans?

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Baking: 190 degrees, middle layer, 15 minutes

1. Make the cheese for the surface first. After softening the cream cheese, stir until smooth.

   Add honey and powdered sugar and mix well. Set aside for later use-Figure 1-2;

2. Mix all the dough materials except yeast and butter and knead until a thick film can be pulled out. Add yeast and butter softened at room temperature and continue kneading until the dough expands (refer to the manual kneading and fermentation steps). Cover with plastic wrap and ferment until it is 2-2.5 times larger (Figure 3);

3. Take out the fermented dough, exhaust it, divide it into 4 equal parts, roll it into balls, cover with plastic wrap and let it rise for 15 minutes - Picture 4;

4. Take a portion of the dough that has been proofed, flatten it and roll it into a circle with a diameter of about 15 cm. Place it in a baking tray for secondary fermentation until it is twice as large as the original one (Figure 5-6);

5. Preheat the oven to 190 degrees. Use a fork to poke some small holes in the middle of the fermented bread. Brush it with egg liquid. Spread the cream cheese prepared in step 1 evenly on the surface of the bread, leaving the edges unspreaded. Place blueberries and chocolate chips on top-Picture 7-9;

6. Bake in the middle layer of the oven for about 15 minutes. When the color is satisfactory, cover with tin foil and continue baking. Remove from the oven and let air dry - Figure 10.