Tang Zhong Caterpillar Bread

Overview

Cute, soft and moist caterpillars, full of milky flavor. I remember that the first time I made bread after buying an oven was to bake bread. I didn’t know how to do it at that time, and I had no method. The bread that came out was both hard and dark in color. Later, the bread was much softer, and I had to use some methods, but it was still not as sweet and soft as the milk bread bread outside, and it only had the texture of European-style coarse grain bread. Then I gave up a little bit and started researching biscuits, shortbread, and cakes. I had never made bread much, and even the bread machine had been idle for a long time. Recently, I saw someone in the food world called "Cooking for Baby". She must be a full-time housewife. She studies food at home every day, so she made caterpillars according to her recipe. The result was really stringy, soft and moist. Thanks to this mother, I succeeded in making caterpillars and toast. I will also be a master of bread in the future. I use the bread machine for kneading and the first fermentation, and the oven for the second fermentation and baking.

Tags

• baking
• bread
• animal-based fresh cream
• butter
• clear water
• egg yolk liquid
• flour
• high powder
• sesame
• tangzhong
• whole egg liquid
• yeast powder
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Tangzhong: In baking, it means adding water to flour and heating it to gelatinize the starch. The biggest difference between Tangzhong bread and other breads is that starch gelatinization increases water absorption, so the texture of the bread is soft and elastic. After adding 20 grams of flour to 100 grams of cold water, stir continuously on the stove until there is resistance. Take it down to about 60 degrees and let it cool. It is Tang Zhong.

   

2. 2 Put all the ingredients except the butter into the bread machine on "low speed" for 15 minutes. In order to save time, I mixed them evenly in a basin and then put them into the bread machine

   

3. 3 After the dough is ready, add the previously softened butter, and then "knead the dough at high speed" for 20 minutes until it is completely kneaded

   

4. 4 At the complete stage, the dough can pull out large pieces of film and the edges of the holes will be smooth. Fermentation is the process of oxidation of proteins in flour, slowly forming a network structure.

   

5. 5 Directly use the fermentation program of the bread machine to ferment until it is 2-2.5 times in size.

   

6. 6 Divide the fermented dough into 6 equal portions, roll it into a round shape, cover with plastic wrap and let it rest for 15 minutes to wake up the tissue. Do not omit this step. And don’t knead anymore, just roll it into a round shape, otherwise it will damage the dough structure and affect the drawing effect

   

7. 7 During the process of waking up, you can prepare some caterpillar ingredients

   

8. 8 After waking up, roll into oval shape.

   

9. 9 After wrapping the fillings, cut them into octopus shapes and wrap them in sequence

   

10. 10 Wrap them in sequence and put them in the oven for about 90 minutes with the fermentation function. Observe the room temperature at any time. This is the first time I made a picture. I didn’t take any pictures this time

    

11. 11 It has fermented to 2.5 times in size. Brush the surface with egg wash and dot the caterpillar eyes with sesame seeds

    

12. 12 Bake in the oven at 180 degrees for 20 minutes until the surface is golden brown. Keep an eye on it for the next 5 minutes. The temperature of each oven is different.

    

13. 13 You can also make it into other shapes after washing, for example, cut the dough in the middle and stuff it with butter sticks, which will create a crack effect.

    

14. 14 On the plate, there are cute, soft and moist caterpillars, full of milky flavor.

    

15. 15 It should be fine if kept in the refrigerator for three to five days, but it usually doesn't last that long. Divide among friends and keep two for breakfast.