Caterpillar Bread
1.
Boil 20 grams of butter, 56 grams of milk, and 1 gram of salt in a milk pot
2.
Pour 30 grams of sieved low-gluten flour at a time and stir evenly. Keep stirring without leaving the fire. For about half a minute, the batter forms a very thin film on the inner wall of the pan. Leave the fire and continue stirring until luke warm
3.
Add 40 grams of egg liquid in three times and stir to form a uniform batter, stirring thoroughly every time
4.
Put it in a piping bag for use
5.
Making stuffing: 60 grams of butter is softened, and 20 grams of powdered sugar are added to beat until the volume is bulky and the color is whitish
6.
Add 10 grams of honey and mix well, add 25 grams of milk powder, mix well with a spatula, add 60 grams of whipped cream and beat with a whisk until smooth
7.
Fit the piping nozzle and put it into the piping bag
8.
In addition to the butter, put everything into the bread machine, knead until smooth, add 20 grams of butter, and continue to knead until the film comes out.
9.
Round up, put into the bread machine to ferment, ferment to 2 times the size, the time is about one hour
10.
After venting, divide into 6 equal parts, each about 70 grams, round and relax for 15 minutes
11.
Roll to beef tongue type
12.
Folding in half will pinch the mouth tightly
13.
Close the mouth down and cover with plastic wrap at room temperature for final fermentation to double the size
14.
Second fermented bread
15.
Brush the whole egg liquid on the surface, squeeze S-shaped batter for decoration, into the middle layer of the preheated 180 degrees oven, bake for about 15 minutes until it is colored, and let it cool and seal it. Before eating, cut it vertically from the middle and use it at the edge Squeeze the chrysanthemum mouth into the filling and sprinkle a little powdered sugar
Tips:
The main ingredients on the top are the main ingredients of the dough, and the auxiliary ingredients below are for making batter and stuffing.
