How do you make caterpillar bread? The practice of caterpillar bread

Materials. 300 grams of bread flour.

Milk powder 20 grams.

Milk 140 grams.

Eggs are 50 grams.

Salt 3 grams. 25 grams of sugar.

Yeast 3g butter 25g.

Red bean paste 200 grams.

Steps. 1. Knead the dough smoothly with a bread machine after oil method.

2. Knead until the dough can come out of the glove film or pull the jagged edges.

3. Seal directly in the bread machine, the bread expands about 2 times, gently poke a hole with your fingers without retracting, and one shot is completed.

4. After exhaust shaping, the dough is kneaded into an average of 8 doughs, and the bean paste filling is also kneaded into 8 doughs.

5. Roll out the dough round skin and put in the bean paste filling.

6. Wrap and pinch tightly with the technique of wrapping buns, seal them, and press them into a flat circle.

7. Seal down and roll out into the shape of a tongue.

8. Gently cut out the lines of about 1cm with a knife, be careful not to cut off, and cut until you can see the bean paste.

9. Start rolling from the long side.

10. Roll into a roll, pay attention to the sealing at both ends.

11. Roll all into rolls, seal down, and place them evenly in the baking tray, paying attention to the spacing of each point.

12. Put it in a warm and moist place until it doubles its expansion, then brush the epidermis with egg liquid.

13. After the oven is preheated, set the middle layer to 180 degrees and bake for about 20 minutes until the skin is golden brown.

14. Seal and store after being cooled out of the oven.

15. The appearance is golden, soft and delicious, layered, and the milk flavor is strong.

16. Happy worm breakfast begins!

1. Caterpillar bread is a kind of food, the main materials are high-gluten flour, etc., and the auxiliary materials are eggs, milk, milk powder, sugar, butter, salt, etc.

4. Beat five eggs into the bowl first, add 20 grams of milk powder, 20 grams of sugar, 5 grams of yeast, stir well, then put in 400 grams of high-gluten flour, stir into dough, then add 20 grams of cooking oil, knead into a softer dough, and then put it in a warm place to rest for two hours.

5. Sprinkle a layer of dry flour on the board, put red bean paste, knead into a cylindrical shape and divide into four portions to knead into bean paste balls. Rub a layer of cooking oil on the cutting board, take out the awakened dough and knead it to exhaust, and knead it for a while. Again, divide the dough into four dough pieces.

6. Knead the dough round and flatten it. Roll it out with a rolling pin again, then wrap the red bean paste filling, tighten the mouth like a bun, close the bottom of the mouth downward, finish it round and press it by hand, and then use the rolling pin to roll it into a cow's tongue shape. Then put a zigzag knife on it, leaving a little edge on both sides.

7. Turn him over again and roll it up from the side. Place in a baking tray wrapped in tin foil and make all the bread in the same way. The oven is not **, put the bread in the oven and let it rise for 20 minutes. Then turn on the upper and lower heats at 180 degrees and bake for half an hour.

8. When baking for 10 minutes, take it out, brush with a layer of egg yolk liquid, sprinkle with some cooked black sesame seeds, and bake in the oven again for 20 minutes. You can take it out when the time is up.

Made with caterpillar molds, the expression ability is average, the knowledge learned is limited, I hope to help you!

Eating well, waiting patiently for the food, and concentrating on enjoying the food are the "small blessings" written by Haruki Shugami, the small but sure happiness.

How do you make caterpillar bread? You can buy a microwave for caterpillar bread and do what you do online.

I should have that mold, or your handiwork has to be good to make this caterpillar bread.

Materials:

Cake flour: 250 grams.

Sugar: 100 grams.

Yeast: 3 grams.

Butter: 20 milk: 50 grams.

Water: 80 grams.

Eggs: 1 pc.

Facing oil material. Water: 90 grams.

Butter: 45 grams.

Cake flour: 60 grams.

Eggs: 2 pcs.

Steps.

1: Mix sugar, milk, water and eggs into a mixing bucket and stir well.

2: Add cake flour and yeast and stir until the flour absorbs the water and knead the dough at high speed.

3: When the dough is smooth, add butter and continue kneading until the surface is smooth and you can pull out the gloves.

4) Knead the dough and let it sit for 15 minutes.

5: Divide the dough into 60g pieces, roll into a circle, and let loose for another 10 minutes.

6) Roll out the dough into a triangular sheet with a rolling pin, roll up from the small end and roll into long strips.

7: Roll the rolled long noodles longer, put them in a baking tray for fermentation (put a bowl of hot water at the bottom of the oven, don't open the fermentation gear, the temperature is high now), ferment for about 1 hour, and ferment to double the original volume.

Face oil operation

1: Put water and butter in a pot and bring to a boil over high heat.

2) Turn the heat to medium and add the cake flour, stir quickly with egg whisk, remove from heat.

3: Let the boiled batter cool, then add the eggs in batches and stir well.

4: Put the mixed batter into a piping bag, cut a small bite, and squeeze it onto the leavened bread.

5: Bake in a preheated oven at 190 degrees on the top and 150 degrees on the bottom for about 15 minutes, until the surface of the bread is golden brown.

Materials.

300 grams of bread flour.

Accessories. Eggs: 2 pcs.

5 g of yeast powder.

Seasoning. 3 grams of table salt.

120 grams of milk.

15 grams of evaporated milk.

30 grams of milk powder.

40 grams of sugar.

30 grams of butter.

Steps.

1.Throw all ingredients except butter into a bread maker and knead into a smooth dough.

2.Cut the butter into small pieces, add to the dough and continue kneading in a bread maker until the expansion stage.

3.Put the kneaded good. Take out the dough and put it in a steel basin, cover it with plastic wrap, and put it in a warm place to ferment until it doubles its size (the current temperature, room temperature fermentation is enough).

4.Take out the dough and vent it, divide it into six equal parts, roll each into long strips, cover with plastic wrap and let it rise for 15 minutes.

5.Take a piece of dough, roll it out, put the bean paste on one end, and cut it into strips with a knife near the bean paste.

6.Roll up from the end with the bean paste.

7.Prepare all the bread crusts in turn and arrange them in a baking tray for final fermentation (covered with plastic wrap).

8.After fermentation, brush the surface with whole egg wash and put two grains of black rice on one end for the eyes.

9.Preheat the oven to 180 degrees and bake for about 20 minutes. (After the surface is colored, cover with tin foil and continue to bake).

Personally, I have always had a soft spot for caterpillar bread, and the reason why caterpillars are delicious may be on the caterpillar-like puffs and cream, but all delicious ones are not easy to make, and the process is more, and the appearance resembles a caterpillar, hence the name caterpillar bread. Adults and children alike can't resist this bread. Let's take a look at the process.

Dough: 500 grams of gluten flour, 60 grams of sugar, 4 grams of salt, 6 grams of dry yeast, 90 grams of whole egg liquid, 270 grams of milk, 80 grams of butter.

Puff decoration batter: 40 grams of gluten flour, 40 grams of butter, 70 grams of water, 60 grams of egg mixture, 40 grams of salad oil.

Cream: 240 grams of butter, 300 grams of whipping cream, 30 grams of powdered sugar, or whipped cream (Golden Diamond brand, no sugar added).

The practice of caterpillar bread

1.Place all the dough ingredients except the butter in a bread maker, beat until the expansion stage, and add the softened butter.

2.Continue to beat until it is complete, and the transparent film can be pulled.

3.Divide the dough into 8 equal portions, roll round, relax and rise for half an hour.

4.Roll out the dough into long strips.

5.Fold the upper and lower sections in half.

6.Finally, tighten the mouth and pinch it tightly.

7.Close down and ferment to double size.

8.It's time for the dough to rise, and it's time to make the puff batter. Pour the salad oil, butter and water into a small pot of puff decoration raw materials, stir constantly over low heat and bring to a boil, then add the high-gluten flour and quickly stir well and turn off the heat.

9.After removing from the heat, whisk the batter with a whisk, and when the temperature drops to a non-hot hand, add the egg mixture in batches and beat evenly.

10.Mix the batter and put it in a piping bag for later use.

11.Squeeze the puff batter evenly on the bread crust, you can squeeze more tightly, and the surface will be crispy and the taste will be better.

12.Preheat the oven at 180 degrees for 10 minutes, put the bread in the preheated oven and bake for about 15 minutes.

13.Once the bread has cooled naturally, cut the edges and squeeze the cream.

Fuguang is a creator in the field of high-quality vlogs.

1439Followers · 343Like

Free tutorials for baking training.

Novices learn to make cakes.

Learn 100 types of bread for free.

The baking course is free and open.

1000 baking tutorials.

It is better and more comprehensive to study in professional training institutions.