Caterpillar Bread
1.
Pour the flour, sugar, and salt in the bread on the countertop.
2.
Mix all the liquids except butter, add yeast powder and let stand for two minutes and mix well. Pour into the flour and knead into a dough.
3.
Add butter.
4.
Knead to a fully expanded state.
5.
Cover with plastic wrap and ferment at 28°C for about one hour.
6.
Pour out the dough to exhaust.
7.
Divide into approximately 80 grams of dough.
8.
Roll it out into a long strip, turn it over, with the smooth side facing down, and press it tightly on one side, as shown in the figure.
9.
Roll it up and put it in the paper tray. 35 degrees, humidity is about 75%, fermentation is about one hour.
10.
Make puff batter during the second round.
11.
Bring the butter and water to a boil over a medium-to-small fire.
12.
Bring to a boil, pour in the low-boiled powder, stir evenly with egg cream, turn off the heat. Let cool.
13.
Beat the eggs.
14.
Add the batter several times in small amounts, and wait for the last time to mix well before adding each time.
15.
Put it in a piping bag for later use.
16.
Take out the fermented dough.
17.
Gently brush a layer of egg liquid on the surface with a soft brush. Squeeze the puff batter.
18.
Preheat the oven and put the bread into the oven. Mine is a blast stove, which can be baked in multiple layers at 160 degrees for about 10 minutes. If it is an ordinary open-hearth oven, it will fire up and down at 180 degrees, and the middle level will take about 15 minutes.
19.
After the baked bread is cooled, put it in a fresh-keeping bag and keep it tightly sealed. Do not put it in the refrigerator.
