caterpillar bread
By VicentaLakin
The caterpillar bread has always been the love of my heart, so it may be good on one of those caterpillar-like puffs; but everything is not easy to make at the same time; so not much is done at home in two years of baking; but today it's a special food for caterpillar bread, which happens to be the prize-winning flour
Recipe Recommendations
- butter 20 grams
- salt 2 grams
- yeast 3 grams
- egg liquid 20 grams
- white sugar 50 grams
- milk 145 grams
- high-gluten flour 260 grams
- qingshui 75 grams
- salad oil 38 grams
- whole egg liquid a little
- milk fragrance
- baking
- several hours
- senior
Steps for caterpillar bread
1
Get your food ready
2
Put the staples, other than butter, into the bread drums, start the custom-defined and Noodles
3
After that, insert softened butter particles and start the custom and Noodles
4
It's a big, transparent book
5
Pull the power and ferment it to 2.5 times larger
6
Take out the exhaust and split 9 equals
7
I'll take a tweezer
8
Bring up the good faces and fold them to the center
9
And then your hands folded, and you squeezed it
10
When done, it will be evenly placed in the oven and sent to the oven, and the hot water below will be fermented with room temperature
11
During the fermentation of the fermentation, make surface decorative puffy paste: boil it with a small fire with salad oil, fresh water, soft butter in a small pot
12
Turn off the fire and quickly join the condensed flour
13
When you're cold enough to keep your hands warm, you're gonna have to add all the ball fluid that's broken
14
Every time you add an egg fluid, you're gonna have to mix it evenly with the next one, until the paste's in a corner that can pull up and put it in a bag
15
Take it out when it's fermented twice as big
16
Squeeze the puffs evenly after the whole egg fluid. Lake
17
Send it to the preheated mid-level oven: 180 degrees up and down
18
About 15-20 minutes
19
Completed Chartcaterpillar bread Make Tips
1. Be careful that the oil is boiled, quickly poured into high powder and quickly mixed, and that the whole egg fluid cannot be poured in one-off, and that it does not have to be added in two parts, depending on the temper of the ovens; I used 180 degrees for 20 minutes