Caterpillar Bread

Overview

Speaking of caterpillar bread, maybe everyone likes it. I remember that every time I went to a bakery, caterpillar bread was a must-buy. After baking, you can make whatever you want. This is the fun of DIY baking. After the baked bread cools down naturally, you can squeeze in a lot of butter and feel happy. Happiness is so simple.

Tags

• baking
• children
• bread
• breakfast
• butter
• clear water
• high gluten flour
• low gluten flour
• milk powder
• salad oil
• soft white sugar
• whipping cream
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put 250 grams of cake flour, 20 grams of sugar, 2 grams of salt, 3 grams of yeast, 10 pieces of milk powder, and 125 grams of milk into a bread machine for kneading

   

2. 2 After kneading the dough for 20 minutes, add 20 grams of softened butter and knead until it expands

   

3. 3 Make a round shape, cover with plastic wrap, and place in a warm place to ferment. The fermentation time will be different depending on the temperature. Keep an eye on it during the process. If the weather is cold, you can use a machine to ferment

   

4. 4 Ferment until 2-2.5 times in size. After fermentation, dip your finger in water and poke a hole. If the hole does not shrink back, it means it has fermented

   

5. 5 .Take out the dough and deflate it, divide it into 6 equal portions, roll into balls, cover with plastic wrap and let rest for 20 minutes

   

6. 6 After the dough has rested, use a rolling pin to roll the dough into an oval shape

   

7. 7 After turning it over, shape it into an oval shape. Be sure to pinch the closing area tightly, otherwise the closing area will explode

   

8. 8 Make all the dough in turn, put it into a baking pan, and ferment it twice in a warm and humid place until it almost doubles in size. During the fermentation time, you can make puff batter

   

9. 9 Pour 20g of salad oil, 20g of butter and 35g of water into a small pot, stir constantly and bring to a boil over low heat

   

10. 10 Then add 20 grams of low-gluten flour, mix quickly and turn off the heat. Remove from the heat and use a whisk to beat the batter. When the temperature drops to not hot, add 30 grams of egg liquid in portions and beat evenly

    

11. 11 Put the beaten batter into a piping bag and set aside

    

12. 12 Bread fermented until doubled in size

    

13. 13 .Brush with egg wash and squeeze the puff batter evenly on the bread dough. You can squeeze it more tightly to make the surface crispy and taste better. Place it in an oven preheated to 180 degrees and bake for about 15 minutes. When you see the surface is golden

    

14. 14 Add 10g of sugar to 100g of whipped cream and beat until textured, then put into a piping bag

    

15. 15 Leave to cool and then seal. Before eating, cut it lengthwise in the middle, and use a chrysanthemum nozzle to squeeze in light cream at the cut edge,