1. Mix 200g high-gluten flour, 20g low-gluten flour, and 5g cheese powder, and sift
2. Pour all the ingredients except butter, water, sugar, salt, and egg liquid into the bread machine. Pour in the mixed flour, dig a small hole in the middle to put the yeast in, and turn on the bread maker and dough program for about 15 minutes
3. When the dough is smooth, add 20g of butter in the main dough. The dough will look ugly after adding butter, but it will be smooth after kneading for a while
4. The bread machine program is set to knead the dough for 30 minutes and knead it into a smooth and moist dough. Leave it to ferment at room temperature or in a bread machine for about 1 hour. When the dough is fermented to 1.5-2 times the size, dip your fingers in the flour and insert the dough. The finger holes will not shrink to prove that the fermentation is good. Forgive me for forgetting to take pictures. While waiting for the dough to rise, you can make the following puff batter
5. Take out the exhaust and knead again into a smooth dough. Divide evenly into 5 portions, and let them rest for 5 minutes again
6. Take a piece of dough and roll it into an oval shape. The long side begins to wrap into a slender oval shape with slightly rounded ends. If you are making olive-shaped bread, start from the tip of the oval shape.
7. Cover with plastic wrap, (ps ignore the photo I took without the plastic wrap) and put it in the baking tray built-in oven for two fermentations, which can shape the shaped dough, which can be bent or straight, as you like. The secondary fermentation of bread requires a relatively high humidity and temperature. Generally, households put a plate of hot water on the bottom of the oven and close the oven door. If the hot water is cooled, replace it with hot water until the fermentation is completed.
8. Let’s start making the puff batter. Put 30g of salad oil, 30g of butter, 60g of water, and 2g of sugar in a basin and boil until boiling.
9. Add 30g low-gluten flour and stir evenly. Cover the bottom of the basin with a thin film and turn off the heat. Spread the heat to the body temperature and then add the egg liquid in batches.
10. Each time you add the egg mixture, you must mix it thoroughly. I added the egg mixture in 4 batches.
11. The batter can be hung on the spatula to form an inverted triangle shape of about 3 cm. This is almost the same as the batter. If there is leftover egg liquid, don't add it to the batter
12. Put the puff batter into a piping bag for later use
13. After the second fermentation for 40-50 minutes, the bread embryo has grown to 1.5-2 times the size, take out and brush with whole egg liquid. Now you can start to preheat the oven at 180 degrees
14. Brush the dough with egg wash, and squeeze the puff batter with the pattern of caterpillars on the surface with a piping bag. Use cocoa powder to put the caterpillar's eyes on one end of the bread dough, and you can put it into the preheated oven
15. The last process is left to bake. Put the prepared caterpillar bread dough into the middle and lower layer of the preheated oven for about 180 degrees for 15 minutes. The temperature of my oven is higher. If the surface color is serious, you can add a cover. Tin foil
16. After 15 minutes, the fragrant caterpillar bread is out of the oven. After it has cooled down, put it in a bread bag and store it. This can prevent the bread from aging and air-drying and eat it as soon as possible.
17. Since my oven is small and can’t fit 5, I used a pizza pan alone to bake a curved shape. I didn’t expect this to be the most beautiful
Tips:In order to make beautiful caterpillar bread, in addition to kneading the basic dough in place, you can use the shape at will. As long as you master the basic bread program, you can make delicious and beautiful bread. The puff batter is made while waiting for the dough to ferment.
