Name: #新良第一节烤大赛#caterpillar Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Xinliang Bread Flour; 38g Low powder; 58g Plain Water; 30g High-gluten flour; 30g butter; 55g Whole egg liquid; 90g Fresh milk; 45g Sugar; 8g milk powder; 30g Salad oil; 3g yeast; 2g salt; 22g Whole chicken liquid

#新良第一节烤大赛#caterpillar Bread

by Qin'er~

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The cute caterpillar bread is made to attract children. The ordinary bread son has eaten too much and does not catch a cold. Now it is made into a cute caterpillar shape. With the softness and sweetness of the bread, my son loves it and has become my family. Favorite bread.

Here is a story about a caterpillar:
Caterpillars are very ugly at birth and are not liked by animals. However, the caterpillar has never lost the courage to live, it is always full of hope for the future life.
One day it had a dream, dreaming that he had become a beautiful butterfly dancing in the sky, and when he woke up he wanted to make this dream come true. So it worked hard to surround itself, and many insects persuaded it that it was impossible to achieve, but it was very persistent, and wanted to realize this dream. When it was exhausted, it became a cocoon. In the cocoon, it is very painful and in the dark, there is nothing to eat, but it has persisted. But the insects thought it was dead, and they all came to mourn it. At this time, a miracle appeared. The pupa of the caterpillar split open and a beautiful big butterfly flew out. The big butterfly flew up to the top of the mountain—the caterpillar realized its dream by its own efforts..."

#新良第一节烤大赛#caterpillar Bread

1. Mix all the ingredients of the bread body except the butter.

2. Bread machine knead to anti-spreading stage

3. Add butter and knead until you can pull up a thicker film, and cover the surface with plastic wrap.

4. Fermented to twice the amount, and pressed down with your fingers will not rebound quickly.

5. Weigh the total weight of the fermented dough, squeeze the dough slightly, divide the dough into 8 parts and round it, cover with plastic wrap and relax for 10 minutes.

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

7. Lift the rolled dough and place it horizontally on the reverse side. At the bottom of the dough, use your fingers to pull out some dough to make it easy to bond when rolled up.

8. Roll up the dough from top to bottom

9. Pinch it tightly and use your hands to rub the dough into a strip.

10. Make the surface decoration batter during the second fermentation of the dough. Put the water and softened butter in a basin and boil until it boils.

11. Turn off the heat and add high-gluten flour

12. Stir well with chopsticks quickly.

13. After the dough is brought to body temperature, add the egg liquid in portions, add in portions, and stir evenly after each addition

14. Stir the batter repeatedly into a batter that can lift sharp corners.

15. Put the batter into a piping bag with a piping mouth, and squeeze it onto the fermented bread body that has been brushed with egg liquid.

16. Preheat the oven to 160 degrees and bake the middle and upper layers for 25 minutes.

17. After baking the finished product, pour out the mold and put it on the baking net to let cool.

18. Finished picture

19. Attach today's breakfast

Tips:
1. Each oven is different, adjust the temperature according to each oven.
2. It is not a non-stick mold, you need to apply a layer of butter on the mold to prevent sticking.