Why is caterpillar bread called caterpillar? Where can I learn?

Caterpillar bread, named after the caterpillar that looks like it, is made as follows.

Materials. 300 grams of high-gluten flour, 2 eggs, 5 grams of yeast powder, 3 grams of salt, 120 grams of milk, 15 grams of evaporated milk, 30 grams of milk powder, 40 grams of sugar, 30 grams of butter.

Method 1.

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.Take out the kneaded 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).

Caterpillar bread, as the name suggests, is bread that looks like a caterpillar and gets its name. Of course, the caterpillar in reality is covered with burrs, has many feet, and has a body section by section, which is very disgusting.

But in fact, caterpillar bread is a very common and very popular kind of bread.

The main ingredients for making caterpillar bread are: high-gluten flour, eggs, milk, milk powder, sugar, butter, salt, etc.

For more information, you can refer to the online tutorial. There are also tutorials on the short ****. Of course, if you want to learn quickly and well, it's best to go to the bakery and ask the baker there.

Caterpillar bread has no special origin, and it is probably the brainchild of a Western-style pastry chef. The main material of caterpillar bread is high-gluten flour, and the auxiliary materials are eggs, milk, milk powder, sugar, butter, salt, etc., and the taste is sweet, and it is a popular bread food.

Caterpillar bread is named because the bread is made in a shape that resembles a caterpillar. To learn bread making, you can choose to go to school to study, and the bread courses you learn are relatively comprehensive.

There is a layer of sauce on the surface of the caterpillar bread, which looks like a caterpillar, so choose to study in pastry bread baking.

Because caterpillar bread is made, it is shaped like a caterpillar. There are many ways to learn! For example, you can watch **, let professionals teach, and you can also go to the school to apply for a pastry baking industry to learn!

<> "Caterpillar Bread.

Ingredients: 250g gluten flour, 130g milk, 2g salt, 3g yeast, 35g egg mixture, 30g butter, 30g sugar, 15g milk powder.

Puff sauce: 20g butter, 50g milk, 30g cake flour, 80g whole egg mixture.

Puff sauce preparation.

1.Heat the milk and butter in a saucepan over low heat until bubbling.

2.Pour in the sifted cake flour and knead with a scraper.

3.Pour in the egg mixture in three parts, and wait for each stirring to absorb the egg mixture before pouring in.

Caterpillar bread for detailed instructions.

1.Pour all the ingredients except the butter into the Changdi Little Milk Pig Kitchen Machine, and the kitchen machine will knead the noisy ingredients into a ball for 2 minutes on 3rd gear, and knead it into a thick film for 5 minutes on 6th gear.

2.Add the butter of the soft shengsheng waiter and knead on 3rd speed until the butter is absorbed, turn to 6th speed, knead for about 8 minutes to knead out the glove film.

3.The kneaded dough is left to rise in a warm place until it is twice the size, and the fermented dough is gently patted and vented into about 40g of dough, covered with plastic wrap and let stand for 20 minutes. If the weather is cold, you can directly use the fermentation function of the kitchen to talk about the wide master machine.

4.Take a dough and turn it horizontally, flatten the bottom of the bottom, roll it from top to bottom, close the bottom and pinch it tightly, roll it a little longer, and shape the rest of the dough in turn.

5.The oven ferments at 38 degrees for about 60 minutes, and a bowl of warm water is placed below to ferment (the fermentation time can be used to make puff sauce).

6.Brush the leavened bread with egg wash, squeeze with puff sauce and bake in the oven at 175 degrees for 15 minutes.

Ingredients. Gluten flour 249 grams.

60 grams of cake flour.

Yeast powder 4 grams.

Salt 4 grams. 40 grams of sugar.

30 grams of butter.

Milk 160 grams.

Eggs 100 grams.

20 grams of icing sugar.

Whipping cream 200 g.

Method steps.

After oil method bread machine kneading, 2 kneading programs, a total of 40 minutes, kneading to the expansion stage.

The dough is rounded and placed in an airtight container and fermented at room temperature. Ferment at 28 degrees for 80 minutes.

Poke the hole in the dough with your finger in flour, the hole does not retract, and the dough does not collapse, indicating that it has been fermented and pure Zen pure.

After the dough is fermented, pour it on the countertop, and gently pat the dough to vent.

Divide the dough into 8 equal portions, round each portion by hand, cover with plastic wrap and let loose for 15 minutes.

Roll out the dough into an oval shape, turn it horizontally, and pull the ends slightly with your hands to make it into a rectangle, and thin the bottom edge.

Roll up from top to bottom, then pinch the bottom edge. Place bottom side down in a baking dish.

Place the baking sheet in the oven. Place two large bowls of hot water in the oven. Put a large bowl of hot water in a small household oven. There should be a certain gap between the water and the mold, just like this. Close the oven door and let rise for 40-50 minutes.

Fermentation time to make puff sauce. Mix water and oil and bring to a boil over the fire.

Once boiling, turn the heat to low and pour in the flour, then stir quickly until no dry powder is visible.

Pour in the egg mixture, a small amount and several times, each time mixing well before pouring the next time.

Rise the dough to twice its original size and spread a layer of egg wash on the surface.

Squeeze in the puff sauce.

Bake in the middle of the preheated oven at 180 degrees for 15 minutes.

The caterpillar attack is ready to dig the bread.

Please click Enter a description.

end precautions.

It's okay if the dough is a little sticky, please don't add powder. Rub a little oil on your hands and then take the dough so that it won't stick to your hands.

The egg wash in the puff sauce is added according to the state of the puff sauce. Finally, the thick batter state is fine.

Materials:

Ingredients: (two plates of CK25B baking tray), 230g of high powder, 12g of milk powder, 4g of yeast, 100g of pumpkin puree, 30g of Kai Matang, 30g of whole eggs (leave a little brush on the surface, and put all the rest in it), 100g of blanching (I use the leftover noodles of puffs, which is also considered blanching, haha), filling: 2 hams, appropriate amount of purple potato puree.

Method

All the ingredients are kneaded together into a dough.

You can pull the film (barely).

Ferment to twice the size (the fermentation time is longer, probably related to putting pumpkin) and divide it into two large pieces and four small pieces (I am in order to make a few more styles, it can be divided into six pieces equally.

Roll and relax for 15 minutes (now I like to roll the dough).

Take a large piece of dough and roll it out into a rectangle.

Roll a ham halfway from the long side and cut a few strips with a knife on the other side.

Tie the long tangerine bury strips one by one on the dough roll of the ham, press the bottom tightly, and use the chocolate chips as eyes.

Take a small piece of dough and knead it finely.

Roll it out into a triangular shape, spread the filling, and flow out of the blank space around it, roll it up from the long side, and form a conch-shaped.

For secondary fermentation, put the upper layer of the oven and put hot water below.

To 2 times larger, brush the surface with egg wash.

180 degrees for about 18 minutes.

Tips

Practice has proved that chocolate beans are not suitable for eyes, they are all roasted, and they are filled with raisins.