Caterpillar bread
One day, I read the bread-related diary written by "Espresso Coffee Weak Mood". While reading it, I lamented its superb craftsmanship. I also had a special liking for the "Caterpillar Bread" made by the coffee teacher, so I recorded the production process and used a night with relatively abundant time to make a lovely version of the Caterpillar Bread with the filling of coconut paste that was not used up last time. This bread is also for the students of "Happy Tropical Rainforest". I hope you like it.
Recipe Recommendations
- high-gluten flour 300 grams
- honey 15 grams
- milk 120 grams
- milk powder 30 grams
- sugar 20 grams
- yeast 5 grams
- salt 3 grams
- egg liquid 40 grams
- butter 30 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Caterpillar bread
1
Knead the mixture of high-gluten flour, honey, milk powder, eggs, sugar, salt, milk, and yeast into a dough with a smooth surface. Soften the butter at room temperature, break into small pieces and add them to the dough, and continue to knead until the film can be pulled out. stage.
2
Round the kneaded dough, place it in a warm place and ferment it once to 2.5 times the size.
3
Evacuate the fermented dough, divide it into 7 equal parts, rub it into long strips, cover it with plastic wrap and relax for 15 minutes.
4
Roll out the long dough, spread it with mashed coconut, make a few cuts near 1/3 of the filling, roll it up and drain it into a baking sheet.
5
Make all the dough in turn.
6
Place the shaped bread body in a warm and moist place for secondary fermentation until the bread body is 2.5 times larger.
7
Brush the surface with egg cream and pour into the oven.
8
The cute caterpillar is out of the oven.