Milky caterpillar
By VicentaLakin
Do you have anything to eat? Every time I see a caterpillar bread out there, I want to try it myself, because I like to eat the yellow paste, or do I have to make it myself
Recipe Recommendations
- high-gluten flour 400g
- warm water 240g
- Swallow high-sugar tolerant yeast 4g
- milk powder 30g
- salt 3g
- white sugar 30g
- corn oil 30g
- butter 38g
- low powder 60g
- qingshui 100g
- eggs of 3
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milky caterpillar
1
MATERIAL A IS ALL PUT IN A FACE MACHINE OR A BAKER, WITH OIL ON HIS HAND, AND IT PULLS OUT A LARGE SHEET OF FILM AND STARTS A ROUND
2
IN THE FIRST ROUND, BUTTER FROM B MATERIALS, CORN OIL, FRESH WATER, HEATING IN SMALL POTS (NOT STICKY POTS), WATER WITH SIFTED LOW POWDER WHEN IT OPENS, AND THE FIRE CONTINUES TO STIR UP TO THE BOTTOM OF THE POT AND THE FACE DRYS OUT, AND WHEN THE FIRE DROPS DOWN TO AROUND 60, SLOWLY ADD SCATTERED EGGS AND STIRS UP TO THE SCRATCHER FACE TO THE TRIANGLE, AND THEN LOADS THEM IN A SACK
3
It's twice the size of a round. It's not gonna come back. It's gonna come down
4
On average, split into six. Rolling round. Covered membranes for 10 minutes
5
I'm going to have to make some noodles
6
Turn it over, roll it up and down
7
Bottom closing
8
Put it in the oven. It ferments twice as big
9
Once the noodles are ready, the face brushs the egg fluid, the oven is 190 degrees preheat, squeezes on the butter sauce, puts it in the preheated oven, fires 180 degrees up and down, mid level, 20 minutesMilky caterpillar Make Tips
1. Breads are too long to be baked. In the north, flour is dry, so flour is different in its water quality and regulates the amount of liquid according to its own household flour. 3. The temperature of the oven depends on its own oven。