Caterpillar Butter Bread

Overview

I have always liked the look of the caterpillar butter bread sold in bakeries, but I never made it until today because there are so many delicious breads. I have been making them all the time, and I want to eat them all. . . Because I like it, I persist. . .

Tags

• baking
• butter
• clear water
• cream
• egg
• egg liquid
• high gluten flour
• milk powder
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter and cream into the bread bucket in order of liquid first and then powder, and start the dough mixing process for 30 minutes;

   

2. 2 When there are still 10 minutes left before the end of the dough mixing process, add softened butter until the end of the dough mixing process;

   

3. 3 Start the fermentation process for 90 minutes until the dough has doubled in size;

   

4. 4 Take out the dough, divide it into 6 small doughs of equal size, roll them into balls, and let them ferment for 15 minutes;

   

5. 5 Use a rolling pin to roll the dough into a rectangular shape;

   

6. 6 Start rolling from one end, leaving 1/3 of the space, and cut it into thin strips with a knife;

   

7. 7 Roll all the way to the top;

   

8. 8 Roll up all 6 pieces in the same manner and place them on a baking sheet lined with greaseproof paper;

   

9. 9 Use the fermentation function of the oven to carry out secondary fermentation at a temperature of 38 degrees and a humidity of 80% until the dough is twice the size of the original dough;

   

10. 10 Brush the surface with egg wash;

    

11. 11 Place in a preheated oven at 38 degrees and bake for 15 minutes;

    

12. 12 After cooling, cut the bread in the middle with a knife, squeeze in the whipped cream and serve;