Caterpillar cheese bread

1

First add dry yeast, salt, and fine granulated sugar to the flour, then add milk powder and mix well,

2

Add another egg yolk and mix well, and use water to make dough

3

Knead the dough on the chopping board until strong, then add butter, knead and beat the dough evenly to make the dough smooth, soft and strong.

4

Put the dough into a steel basin and cover it with plastic wrap for basic fermentation;

5

The dough is fermented and expanded to twice its size, taken out, placed on a chopping board, pressed flat, and evacuated the air,

6

Divide the dough into two pieces, knead it round, simmer for 10 minutes,

7

Take a piece of dough and roll it out with a rolling pin. It will be in a rectangular sheet with a thickness of 0.5 cm. Put cheese sauce on top. Spread the cheese sauce on three-quarters of the dough.

8

Roll it with your hands and leave a quarter of the space

9

Use a slice knife to draw neat noodles in a quarter of the blank space of the dough, each about 1 cm wide,

10

Then stretch each noodle one by one, wrap it around the roll, and press the joint against the bottom of the roll

11

After wrapping the dough roll with noodle roll, make one end of the dough roll into the head of the caterpillar, and make the other end into the tail. Use a knife to cut a 2 cm gap in the tail to show the shape of the tail. Place the prepared blank into a baking sheet

12

Take a deep plate, fill it with boiling water, place the plate on the grill at the bottom of the oven, and then place the baking plate into the middle and upper layers of the oven for thermal insulation and moisturizing and final fermentation.

13

Remove the blank when it is fermented to twice the size, and evenly apply a layer of egg white liquid on the blank with a brush

14

Cut two m-beans with a knife and decorate them on both ends of the caterpillar's head to show that the caterpillar's eyes are ready.

15

Use a decorative bag to evenly squeeze cheese sauce into the grooves of the caterpillar's body, and the blank is finished

16

Preheat the oven at 180 degrees for 5 minutes, place the baking sheet in the middle rack in the oven, use upper and lower heat at 180 degrees for 18-20 minutes, take out the bread surface when it turns golden yellow,

17

After roasting, place it on a drying rack to cool, and then seal the packaging. So far, the production has been completed,

Characteristics of this bread: golden color, distinct texture, soft crumb, and rich aroma. Friendly Tips: 1. Knead the dough until it reaches the full gluten development stage. The dough must show signs of strength, be soft, and have a smooth surface. After adding the butter, combining kneading with a slapping technique is the quickest method. 2. When decorating, be sure to stretch each dough strip before draping it over the dough roll. This ensures the texture remains distinct after the final proofing. Do not simply wrap the strip directly around the roll; otherwise, it will stick together during proofing and the shape will not be beautiful. 3. Indoor air is dry in winter. When doing the final proofing, you can use a cup or plate of hot water to maintain humidity; a temperature setting of 35 degrees is sufficient. 4. The caterpillar bread can also be filled with red bean paste, coconut paste, lotus seed paste, custard, etc. For the caterpillar's eyes, small black chocolate chips are best; M&Ms can be used as a substitute. The body can also be decorated with chocolate sauce patterns after baking, but since I didn't have any at home, I didn't demonstrate it. Big Spoon's "Caterpillar Cheese Bread," made for the kids, is ready! It looks a bit rough, haha! Hope this serves as a reference for friends