[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

This time I am presenting you how to make my favourite Sweet Blueberry Buns. So sweet, fruity and soft! This is a real treat, believe me.

I hope you enjoy!

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Name of the track: Water Droplets on the River

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Ingredients:

For the dough:

2 cups of white all purpose flour
1/3 cup of white granulated sugar
2 eggs
1 tsp of pure vanilla extract
Pinch of salt
1/2 cup of lukewarm milk
1 1/2 tsp of instant yeast
2 tbs of white all purpose flour
2 tbs of white granulated sugar
1/4 cup of melted butter
For the filling:

2 cups of blueberries
1/3 cup of sugar
2 tbs of flour
For the topping:

1 beaten egg
2 tbs of sugar
In a small mixing bowl add milk, 2 tbs of sugar, 2 tbs of flour and yeast. Mix until well combined. Set aside to start foaming. ( around 20 minutes)
In to the bowl of your stand mixer add all the ingredients for the dough except melted butter. Add yeast mixture and mix with a paddle attachment until all is well combined.
Add melted butter and mix for another couple of minutes.
Spray with oil and cover with a kitchen towel. Let rise until doubled in size (around 2 hours).
Mix your blueberries with sugar and flour.
Sprinkle the dough with a little bit of flour and knead with a dough attachment until the dough is smooth and elastic. (around 5 minutes).
Transfer the dough on to your working surface sprinkled with some flour. Knead it few more times and then roll into 0.5 cm thick square. Cut squares around 5 to 7 cm in size.
Fold around 1 tbs of blueberries in to the dough squares forming nice buns.
Place them on the baking sheet covered with parchment paper leaving them space to rise. Spray tops with non-stick spray.
Let them rise for about 20 minutes.
Brush with beaten egg and sprinkle with some sugar.
Bake in preheated oven to 180 degree Celsius for 20 minutes.
Enjoy!