Caterpillar Cheese Bread
1.
First mix dry yeast, salt, and sugar in the flour, then pour in the milk powder and mix well.
2.
Add another egg yolk, mix well, and synthesize dough with water
3.
Knead the dough on the chopping board until it is vigorous, then add butter, knead and beat the dough evenly to make the dough fine, soft and full of gluten.
4.
Put the dough round and put it on the steel basin with plastic wrap for basic fermentation;
5.
The dough is fermented and swelled to twice its size, take it out, and put it on the chopping board to flatten the air.
6.
Divide the dough into two pieces and knead it round for 10 minutes.
7.
Take a piece of dough and roll it out with a rolling pin. It is a rectangular slice with a thickness of 0.5 cm. Put cheese sauce on it. Spread the cheese sauce on three-quarters of the dough.
8.
Roll it up with your hands and leave a quarter of the blank
9.
Use a knife to cut neat noodles in a quarter of the blank space of the noodles, each with a width of about 1 cm.
10.
Then stretch each noodle one by one, wrap it on the noodle roll, and press the joint on the bottom of the noodle roll
11.
After wrapping the noodle rolls with noodle rolls, one end of the noodle rolls is made into the head of the caterpillar, and the other end is made into the tail. At the end, a 2 cm gap is cut with a knife to show the shape of the tail. Place in the baking tray
12.
Take a deep dish, pour boiling water into it, put the dish on the grill at the bottom of the oven, and then put the baking dish into the upper middle layer of the oven for heat preservation and moisturizing for the final fermentation.
13.
When the blank is fermented to twice its size, take it out, and apply a layer of egg white liquid evenly on the blank with a brush
14.
Cut two m-beans with a knife and dot the ends of the caterpillar’s head to show that the caterpillar’s eyes are ready.
15.
Use the piping bag to squeeze the cheese sauce evenly into the groove of the caterpillar's body, and the blank is finished
16.
Preheat the oven at 180 degrees for 5 minutes, put the baking tray into the middle rack in the oven, use the upper and lower firepower at 180 degrees, bake for 18-20 minutes, and the surface of the bread will be golden yellow.
17.
After baking, place it on a drying rack to cool, and then seal the package. So far the production is complete,
Tips:
The characteristics of this bread: golden color, clear texture, soft bread, strong aroma.
Tips;
1. The dough should be kneaded to the complete stage, to achieve the strength of the dough, and the dough is soft and smooth. After adding butter, it is quicker to use a combination of kneading and beating during the kneading process.
2. When decorating, stretch each piece of noodles, and then wrap them on the noodle rolls. After the final fermentation is completed, the lines will become clearer. Never directly wrap the noodle rolls on the noodle rolls. After the fermentation is completed, it will stick, and the shape will not be beautiful.
3. In winter, the room is relatively dry. In the final fermentation, you can use a cup or a plate of hot water to moisturize, and the temperature can be set at 35 degrees.
4. The caterpillar bread can also be wrapped in red bean paste, coconut paste, lotus paste, custard paste, etc. For caterpillar's eyes, it is better to use small black chocolate beans. There is no substitute for m beans. The body can also be decorated with chocolate sauce after the production is completed. Because there is no at home, there is no demonstration this time.
The "caterpillar cheese bread" made for the children of the big frying spoon is ready, it looks rough, haha! For your reference!
