grow caterpillar bread with soup

How to Make Tangzhong Caterpillar Bread

Tangzhong caterpillar bread, a soft, fluffy, and adorable treat, combines the science of tangzhong (a flour-water roux) with playful shaping. Here’s a simple guide:

Step 1: Make the Tangzhong

Mix 15g bread flour with 75g milk in a small saucepan. Whisk until smooth, then cook over low heat, stirring constantly, until thickened into a paste (like pudding). Remove, cover, and cool completely.

Step 2: Prepare the Dough

In a large bowl, combine 250g bread flour, 30g sugar, 3g yeast, and a pinch of salt. Add the cooled tangzhough, 1 egg, 30g softened butter, and 80ml milk. Knead for 10–15 minutes until smooth and elastic. Let the dough rise in a warm place until doubled in size (about 1 hour).

Step 3: Shape the Caterpillars

Punch down the dough and divide into 8 equal portions. Roll each into a 15cm long rope. For each caterpillar, place 4 ropes side by side, pinch one end to seal, and braid loosely. Coil the braid into a spiral, leaving the tail unbraided. Use raisins or chocolate chips for eyes and a small piece of dough for antennae.

Step 4: Proof and Bake

Let the shaped dough rise for 30 minutes. Brush with egg wash and bake at 180°C (350°F) for 15–18 minutes until golden. Cool slightly before serving.

Enjoy your whimsical, cloud-soft caterpillar bread—perfect for breakfast or snacks!