Hokkaido Recipe Caterpillar Bread

Name: Hokkaido Recipe Caterpillar Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 140g milk; 75g Whole egg; 80g Caster sugar; 110g Light cream; 40g butter; 5g yeast; 6g salt; 100g Mulberry Jam

by Dongying Xiaoyingzi

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Hokkaido bread is soft and delicate, and you can never tire of eating it, especially when you tear it with your hands, the silk that is pulled out is soft like clouds and cotton. Every time I eat, I slowly refine the taste, the taste that melts in the mouth is really beautiful! As long as the whipped cream is left in the cake, it is undoubtedly Hokkaido. No matter what shape the bread of Hokkaido recipe is made, it is delicious! Another important factor is that the whipped cream can be consumed quickly and the food is full. Isn't it suitable for traveling? Fangzi is taken from the blog of "Love and Freedom" with slight changes. Thank you for sharing here! "

Ingredients

500g Flour
140g Milk
75g Whole Egg
80g Caster Sugar
110g Light Cream
40g Butter
5g Yeast
6g Salt
100g Mulberry Jam

Hokkaido Recipe Caterpillar Bread

1. Medium species: 350 grams of bread flour, 5 grams of dry yeast, 140 grams of milk, 75 grams of whole eggs. Dissolve the yeast in the middle seed in warm milk, then knead it with other ingredients in the middle seed, and put it in a warm place for basic fermentation to about 4 times. Initiation and fall show ups and downs.

Hokkaido Recipe Caterpillar Bread recipe

2. Main dough: 150 grams of golden bread flour, 80 grams of caster sugar, 6 grams of salt, 110 grams of light cream, and 40 grams of butter. After the middle seed is ready, take it out, cut into small pieces, and knead together with the main dough ingredients to expand.

3. Add butter

4. Knead until the film is completely pulled out

5. Round and relax for 30 minutes

6. After the loosened dough is taken out and ventilated, it is divided into 60 g/pieces, rounded and loosened for 15 minutes.

7. The loosened dough is rolled into a wide oval shape and cut from half down into several thin strips about 0.6cm. Put jam on the upper part and roll it from top to bottom.