Caterpillar Bread with Mulberry Sauce

Name: Caterpillar Bread with Mulberry Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Flour; 10g milk powder; 1 egg; 180g, water; 50g Sugar; 2g salt; Some yeast; 30g butter; Some Mulberry Sauce

by Xuefenger

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Recently, I have been picking mulberries when I have time. I have made a lot of mulberry paste. It is really delicious to make bread with mulberry paste. . . . The caterpillar was made for the first time. It didn’t look very good, but it tasted very good. I still used the refrigerator refrigeration method. The bread ages slowly and the taste is also very good. What surprised me was that the same camera produced different colors. , The camera is gone and I haven’t figured out the functions of the camera, hey, I don’t like learning too much, haha. . . . . . . . . Serve the bread. . . . "

Ingredients

Caterpillar Bread with Mulberry Sauce

1. Put the liquid in the bucket of the bread machine first, then put the flour, and finally put the baking powder.

2. After kneading into a dough, add butter.

3. Knead into glove film and ferment.

4. After fermentation, put it in the refrigerator for about 10 hours.

5. Take out the fermented dough and pull it into even small doses.

6. Roll out into a long shape and spread mulberry paste on one side.

7. The other side is divided into strips of the same width and width.

8. Roll up the side with mulberry sauce by hand.

9. The other side pulls them one by one with their hands.

10. Place it on a baking tray lined with greased paper.

11. Ferment it twice to double the size, brush with egg liquid, and use 2 black sesame seeds to install the eyes of the caterpillar.

12. Put it in the oven at 180 degrees for 25 minutes. It can be golden yellow.

13. It can be stored in a bag after cooling.

Tips:
1. Refrigerator refrigeration is generally to make dough at night, put it in the refrigerator, and take it out the next morning to make it. This method can effectively prevent the aging of the bread tissue.
2. Subject to the temper of your own oven.