Caterpillar Meat Floss Bread
1.
First add milk, whipped cream and 1 egg (the other used for brushing the egg liquid) into the bucket of the bread machine, then add salt, sugar, high-gluten flour and yeast powder to start the dough mixing program.
2.
Knead the dough in the bread machine for 40 minutes. Take a small piece of dough and check it. If you can easily pull out the glove film, the dough is kneaded.
3.
Put the kneaded dough in the refrigerator and leave it in the refrigerator to ferment overnight (about 10h). Generally, the dough will be fermented in the morning at night, and the dough will be smoothed out and kneaded.
4.
Divide 650g dough into 6 small doughs of 15g and 6 large doughs of 97g, and round them separately. (If you follow the recipe to get the final dough should be about 650g)
5.
Chop the chives, add black sesame seeds, add a spoonful of water to each egg to make the egg mixture, and prepare the floss.
6.
Take a large dough and roll it into a rectangular shape. Roll out one end to make it easier to close when rolled. Put 8g pork floss and spread evenly, and leave one end of the thin noodles unpaved.
7.
The dough piece is rolled up from the thick end, and the thin end is closed to arrange a fusiform about 12 cm in length.
8.
Take a small piece of dough, knead a strip about 20cm in length, and cut the dough into 4 strips of 5cm in length.
9.
Gently press the four small strips on the fusiform body, press the ends slightly to make it fit, and one caterpillar appears^_^ Repeat steps 6-8 to finish 6 caterpillars, and place them in the baking tray.
10.
Adjust the oven to 40 degrees, put a tray of boiling water at the bottom, put it in the baking tray for the second fermentation for about an hour, until the dough volume becomes twice as large.
11.
Brush each caterpillar with a thin layer of egg wash.
12.
The oven begins to preheat and fire up and down at 180 degrees. Sprinkle the caterpillars with chopped green onion and black sesame seeds, and squeeze the white salad dressing in a zigzag shape. I squeezed three other three and wanted to pack them in a bag for storage, so I didn’t squeeze them.
13.
Put it in the middle and lower layer of the oven and bake for about 15 minutes. Pay attention to the color in the last three minutes. The skin can be taken out when it is golden brown.
14.
Take it out and let it cool for 5 minutes on a wire rack.
15.
Cover with a layer of wet gauze to prevent the epidermis from drying out, continue to dry until it is warm, and then store it in a fresh-keeping bag at room temperature.
Tips:
For the first fermentation under low temperature refrigeration, the dough will taste more delicate and can slow down the aging speed of the bread. Time is the best baptism.^_^
