Caterpillar Bread
by Euchen’s small kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh the liquid ingredients, and then sort them. The salt and yeast must be separated, and the butter should not be put.
2. I have three times the amount. There are so many people in my family that I can’t help it.
3. Use a chef's machine to knead the noodles, stir at a low level, and remove the film at high speed. Knead until the film can be pulled out, add butter, continue to knead at high speed until the glove film comes out
4. Let it warm and ferment until it is twice as large. Dip a hole in the powder with your fingers, and do not retract. Take it out and place it on the silicone pad and press it with your hands to exhaust. Then divide it into 60 grams of dough, and roll 40 grams of bean paste with plastic wrap. Relax for more than 15 minutes
5. Take a dough and flatten it, wrap it in bean paste, be sure to wrap it tightly, then squeeze it, roll it into an olive shape with a rolling pin, and make a few strokes in the middle with a razor blade
6. Take one side and press it out, then roll it up from the other side and pinch it tightly, otherwise it will burst.
7. After shaping, put it in a warm place and ferment to 1.5 times its size. Preheat the oven to 160 degrees. Brush with egg mixture and bake for 20 minutes, and cover with tin foil to the satisfaction of the color. Put the hand warmed clothes into the fresh-keeping bag, let it cool down and enjoy it, it’s super soft
