材料A：
高筋面粉300克
普通面粉200克
奶粉2汤匙
牛油40克
白糖2茶匙
即溶酵母2茶匙
太阳花籽30克
小茴香2茶匙
材料B：
蓝花水300毫升（干蓝花20克加热水300毫升浸泡，去蓝花）
海盐1茶匙
材料C：
蛋1粒（打散）
罂粟籽1汤匙
用具：
9X4X4寸面包模1个（涂油）
做法：
1. 将（A）料放入搅拌器内以慢速度搅匀，加入盐后慢慢倒入蓝花水，转中速度拌成富有弹性的软团，用手拉开不破即可（图3）。
2. 将（1）以保鲜纸包好发酵30分钟后分成三份各别擀扁卷起如瑞士卷放入模内置边发酵1个小时。
3. 将（2）涂上（C）料的蛋液后撒上罂粟籽，放入已预热烘炉180℃烘1个小时即可。
Ingredient A:
300g high-protein flour
200g plain flour
2 tbsps milk powder
40g butter
2 tsps white sugar
2 tsps instant yeast
30g sunflower seeds
2 tsps cumin seeds
Ingredient B:
300ml blue flower juice extract cum water
(20g dried blue flower soaked in 300ml hot water, discard flowers before usage)
1 tsp sea salt
Ingredient C:
1 egg (beaten)
1 tbsp poppy seeds
Utensil needed:
1 loaf tin 9" X 4" X4"(greased)
Method:
1. Combine ingredient (A) in a mixer. Keep processing on low speed, add in salt of ingredient (B). Next, add in blue flower water in a slow stream. Now, turn to medium speed and process until dough becomes elastic to the touch and it can be stretched into a thin layer without tearing.
2. Clingfilm no. (1), proof for 30 minutes. Divide into three parts. Roll up each part like a Swiss roll. Place into mould, proof for one hour.
3. Glaze no. (2) with beaten egg and sprinkle poppy seeds on top. Bake in a preheated oven at 180 degrees Celsius for one hour.
