Milky Caterpillar Soft Bread

Overview

Do you want to eat the beautiful and cute caterpillar bread? Every time I see the caterpillar bread outside, I want to try it myself, because I really like chewing the golden paste, and I can rest assured that it is made by myself. The ingredients are exquisite, and the domestic milk powder used is full of milk flavor and the inside is very soft. Do you want to try it?

Tags

• baking
• butter b
• cake flour b
• corn oil a
• corn oil b
• egg b
• high-gluten flour a
• milk powder a
• salt a
• shimizu b
• swallows resistant to high sugar yeast a
• warm water a
• white sugar a

Ingredients

Steps

1. 1 Put all ingredients A into a dough mixer or bread machine, oil your hands until you can pull out a large piece of film and start to bake

   

2. 2 During the first rise, make the sauce. Put the butter, corn oil and water in ingredient B into a small pot (non-stick pot) and heat it. After the water boils, add the sifted flour. Turn to medium heat and stir continuously until there is a layer of batter at the bottom of the pot and the dough is dry. When the temperature drops to about 60, slowly add the beaten eggs and stir until the batter forms an inverted triangle when you lift the spatula. Put it into a piping bag and set aside

   

3. 3 It is twice as big as one shot, it does not shrink when you poke a hole, and it can be exhausted without collapsing

   

4. 4 Divide into 6 equal portions, roll into balls, cover with plastic wrap and let rest for 10 minutes

   

5. 5 Roll out the dough

   

6. 6 Turn over and roll up from top to bottom

   

7. 7 Bottom edge closing

   

8. 8 Place in baking pan and ferment until doubled in size

   

9. 9 After the dough has risen for the second time, brush the surface with egg wash, preheat the oven to 190 degrees, squeeze on the puff paste, and put it into the preheated oven, heat up and down to 180 degrees, middle layer, for 20 minutes