1. The ingredients are weighed out to the exact number of grams.
2. Except for the auxiliary materials, so the ingredients knead the dough until the film is released! The first proofing for one hour, the volume is about 2~3 times of the original dough! Then knead the exhaust, knead into the desired shape and number of grams! The caterpillar dough I made is 100g each, the cheese chive dough is 150g, and the small croissant dough is 50g.
3. It's ugly to make horns for the first time.
4. The caterpillar, as shown in the picture, rolls the ham to the tassel.
5. Inside is ham and cheese sandwich (you like to add the sandwich as you like).
6. Bake at 160°C for 15-20 minutes.
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