Caterpillar Butterbread

Name: Caterpillar Butterbread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 25g milk powder; 140g Shimizu; 45g Egg liquid; 40g of sugar Sugar; 2g salt; 4g yeast; 20g Corn oil; 40g Plain flour; 2 pcs Egg yolk; 200g Animal whipped cream; 20g White sugar

by Happy and happy

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

I don’t know if all elementary school students will be hungry after school. My eldest daughter is only in the first grade of elementary school. When she comes out of school every afternoon, she looks at me and says: Mom, I’m hungry! Is this the rhythm of not eating enough at noon? When I asked her what she wanted to eat, either bread or cake, the number of times she said bread has increased significantly recently. It is probably because there is a pastry shop next to the school. Every day when she walks by, the children are greedy. But I usually don't buy it easily, because I can do it!

Just a few days ago, when I was reading the news on my phone, I saw a recipe for caterpillar butter bread. Seeing this picture, I suddenly became excited. This bread is familiar. I used to love this too. When I was living in high school, I liked to buy this butter bread for breakfast, but at that time the bread was quite expensive and I could only eat it once in a while. But thinking about it now, the bread at that time was really not very good. The cream inside was a bit hard and very sweet. It's good now, I will make it myself, I can eat as much as I want, and the formula is healthier! Share specific methods, if you also like to eat bread, just learn to make it!

Caterpillar Butterbread

1. Put 300g of high-gluten flour, 25g of milk powder, 140g of water, 45g of egg liquid, 40g of sugar, 2g of salt, and 4g of yeast among the raw materials in a small basin, stir evenly with chopsticks, transfer to the kneading pad, and knead until Smooth, add 20g corn oil, continue to knead until the film is formed. The kneaded dough is placed in a container, covered with plastic wrap, and placed in a warm place to ferment to double its size. I usually put it on the radiator;

2. After the fermented dough is ventilated and kneaded, it is divided into eight small doughs of equal size, rounded, covered with plastic wrap, and allowed to stand for 10 minutes;

3. Take out a dough, roll it out, and exhaust;

4. Roll up the dough and roll it into a long roll;

5. Place the rolled bread rolls in a baking tray one by one, and place them in the oven to ferment until they are twice as large, about 30 minutes.

6. Now to make the meringue, mix 60g of water and 20g of corn oil and boil it in a milk pan, then pour 40g of flour into it and stir evenly until there is no dry powder. After turning off the heat, stir 2 egg yolks evenly. Pour it into the pot three times and stir it evenly to make the meringue, let it cool and put it in the piping bag for later use; (I made a lot of meringue materials, and I squeezed the excess into the baking tray to make cream puffs)

7. After the second fermentation of the bread is completed, it becomes white and fat;

8. Brush with egg liquid;

9. Squeeze the pastry on the bread;

10. Put it in the oven, fire up and down, middle level, 165 degrees, 30 degrees.

11. The baked bread is placed on the drying net to cool;

12. Put 200g of whipped cream and 20g of white sugar in a small oil-free and water-free basin, whip it with a whisk, put it in a piping bag, cut the bread from the middle, squeeze the butter into the middle of the bread, and you can eat it !

13. This bread is very soft. I baked it the night before and put it in a fresh-keeping bag to keep it tightly sealed. The next morning without heating it, just cut it open and add the cream. It's soft and delicious. The eldest girl always likes to eat butter, and she likes this bread even more. Take a bite and take a look at the internal organization. It's much better than the ones bought outside! The girl said that she can often make this bread in the future.

Tips:
Pay attention to the degree of fermentation in the bread making process. The dough after each step of fermentation is soft and elastic. In addition, you need to pay attention to the temperature and humidity during the fermentation process. You can put a plate of hot water under the bread pan. ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? Increase humidity.