How to make a caterpillar bread?

Caterpillar steamed bread The detailed method tutorial is here, and you can also learn to steam steamed steamed bread after learning the technique.

1. Prepare a small piece of pumpkin, peel and remove the seeds, and then cut it all into small slices. Steam in a pot, and after steaming, puree the pumpkin with a spoon.

2. After the pumpkin is pressed into a puree and cooled, pour it into a basin and stir well.

Then add yeast powder to a bowl of warm water, about 3g of yeast powder per pound of flour. Then add a teaspoon of white sugar and stir well, because white sugar can promote the fermentation of yeast powder.

Pour the mixed yeast water into the basin and start to mix the dough, then add water to it in batches and mix well, stir until there is no dry flour in it, then knead them into a dough, cover the dough and let it rise to twice the original size.

3. After the dough is fermented, it will look like this, and it will be twice the size of the original fermentation.

Sprinkle some dry flour on the cutting board and knead the dough again. When kneading, add a little baking soda to it, so that the steamed buns are particularly soft and delicious.

Knead the dough into long strips and cut into several small equal portions. Then knead the dough into long strips and press it with the palm of your hand, and then use a rolling pin to roll it out to a thicker and even thicker.

Brush the top with a layer of oil, then add a spoonful of bean paste filling and spread evenly on top.

Roll up from one end, leaving a section at the other end, and make a few cuts on it with a knife, but don't break it. Continue rolling up again. This is what it looks like when rolled up.

Now that everything is ready, brush the grate with a layer of oil, and let the steamed bun rise for about 10 minutes before steaming in the pot.

Steam in a pot with cold water, cover the pot and steam on high heat for 15 minutes.

After 15 minutes, lift the lid slightly to let in the air before covering, and then remove from the pot after 5 minutes.

Now it's out of the pot, it's very fluffy, break it open and take a look.

You can go to a professional training institution to learn the technology, which is better and more comprehensive.

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.