caterpillar bread
By VicentaLakin
How dare you? This picture has already scared the circle of friends. The baby study group went for a spring trip, and I made spring food, and in addition to making cake, I made four caterpillars, so that the baby could take it and share it with his classmates, hoping it wouldn't scare the little friends, hip-hop. It felt like a snake when it was taken, and it seemed a little scary to me, but it wasn't the bread itself. After all, it was sweet and soft bread, and my baby wasn't scared, and I couldn't let it go, and it was fun. Life, more creative, more colorful; food, more heart, more health
Recipe Recommendations
- high-gluten flour 420 grams
- milk 230 grams
- white sugar 50 grams
- whole egg liquid 60 grams
- butter 15 grams
- jujube 40 grams
- yeast 5 grams
- salt 3 grams
- dark chocolate 5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for caterpillar bread
1
Milk, 50 grams of all egg fluid (with 10 grams left for surface brushing), sugar, salt, high-banded flour, yeast, in order to be placed in a bread-crum, start the laminate program
2
I'll add butter in 20 minutes
3
It's so thin that it pulls out the film
4
Put it in the bread-crumber and then start the fermentation program. Cover it with wet cloth
5
The noodles are out, and then you're gonna fall and you're gonna have to breathe
6
The dates go to the core, cut to shreds
7
The noodles are divided into four parts, each of which is a growth film, as part of the picture is covered with a broken date, and part of it is sliced with a knife. Status
8
It's like a scroll
9
Put it in a baker with oilpaper, and it bends naturally into a caterpillar shape with a full egg fluid on its surface
10
Put it in the middle of the oven, close the door to fermentation 2-2.5 times the original size, ferment it to 180 degrees, fire it up and out of the oven for about 16 minutes
11
Paint caterpillar eyes and mouths with melted black chocolate
12
It's finishedcaterpillar bread Make Tips
1. Different flours have different water absorption capacities, so check the moisture level after kneading for a while.
2. The red dates I used were quite moist; if yours are dry, it is recommended to soak them briefly to soften them before use.
3. When fermenting, I put it in the oven set to around 40 degrees Celsius, which is quite fast. Many friends mentioned that their ovens cannot ferment, so I suggest placing a bowl of hot water on the lower rack, closing the oven door, and letting it ferment naturally.