Blueberry bean paste caterpillar bread
By JaceStrosin
Ingredients: salt,high-gluten flour,low-gluten flour,butter,milk powder,bean paste,eggs,water,white granulated sugar,dry yeast
Recipe Recommendations
- high-gluten flour 120 grams
- low-gluten flour 30 grams
- dry yeast 1小勺，5ML
- eggs 1大勺，15ML
- water 80 grams
- butter 15 grams
- bean paste appropriate amount
- white granulated sugar 25 grams
- salt 1/2小勺，2.5ML
- milk powder 6 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Blueberry bean paste caterpillar bread
1
According to the general bread making method, knead the bread ingredients into dough, knead until the expansion stage can pull out the film, basically ferment at about 28 degrees for 1 hour (fermentation to 2.5 times the size), exhaust the air, divide into 3 portions, and round the dough for 15 minutes of intermediate fermentation. (I just use a toaster to mix dough and ferment it and get the dough out)
2
Place the fermented dough in the middle on a chopping board and roll it into a thin rectangular sheet. Coat the thin dough sheet with a layer of bean paste filling. Leave 2-3CM of the edge of one of the long sides aside.
3
Roll along the side of the bean paste. Roll it until it is not filled with bean paste
4
Use scissors to cut the unrolled parts into small strips as shown in the picture.
5
Roll the strips on the long dough to form the shape of a caterpillar.
6
Brush with blueberry paste in the same way and roll into blueberry filling.
7
Place the shaped dough in the oven, place a plate of steaming hot water in the oven, and close the oven door for final fermentation. Take about 40 minutes to 1 hour until the dough is twice its original size.
8
Finally, brush the dough with a layer of whole egg liquid on the surface.
9
Put in a preheated oven at 180 degrees C, 12-15 minutes, until the surface is golden brown.
10
Cut into slices and eat!