Once fermented, shaping is easy! Soft and silky caterpillar bread
Overview
Are you still craving for the caterpillar bread from your childhood? The method is actually very simple, just ferment it once and you’re done! The shape is cute, and the taste is still the same as before. It is super soft and stringy. You can take a bite without squeezing out the sauce. It has a rich milky flavor and is super delicious!
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Ingredients
Steps
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Prepare materials. Put it into the dough bucket, place the salt and sugar separately, and keep the yeast out of contact.
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Cut the butter into small pieces, soften it and set aside, then start beating the dough.
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Mix at the first speed to form a dough, then turn to speed 4-5 and beat until slightly smooth.
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Gently pull it open, the film is in a rough state with irregular holes.
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Add softened butter.
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Turn to speed 1 and beat until the butter is combined with the dough. Turn to speed 4-5 and beat until the dough is smooth and smooth.
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Take out the dough and round it slightly to check the condition of the membrane. Gently pull off the thin but strong film, no gloves required.
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Cover the rounded dough with plastic wrap and rest for 15 minutes. Fold and press to deflate, divide into 10 equal portions, roll into round balls, cover with plastic wrap and continue to relax for 15 minutes.
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Take a piece of dough, roll it out into a rectangular shape, and turn it over.
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Cut the bottom 2/3 into uniform strips, about 8 strips.
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Roll it up from top to bottom, pressing the bottom underneath.
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Put in the oil coating.
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After everything is done, put it into the baking tray and put it into the oven. The fermentation setting is 32 degrees. If you cannot put hot water to moisturize, you can spray a thin layer of water with a watering can and ferment for about 45 minutes.
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Ferment until doubled in size.
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Take it out, brush it with a layer of egg wash, put it in the preheated oven, and bake it at 180 degrees for 23-25 minutes.
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After baking, take it out and cool it down before eating!
