Caterpillar bread(mao mao chong mian bao )

Caterpillar bread

Introduction:

Production steps:

Step 1: knead the dough until it is pulled out of the film by the back oil method, and ferment twice as much in the warm place.

Step 2: take out the dough, divide it into four equal parts, roll it round, and let it stand for 15 minutes.

Step 3: roll the dough into a rectangle (I roll it into a long ellipse).

Step 4: apply the bean paste filling, leaving a distance of 2-3cm.

Step 5: roll up along the side of the bean paste.

Step 6: cut the space into small strips with a knife.

Step 7: roll the strips on the long dough to form a caterpillar shape.

Step 8: put it in a warm and humid place for secondary fermentation.

Step 9: brush the egg liquid after fermentation.

Step 10: preheat the oven. 180 degrees, 15 minutes.

Step 11: Caterpillar bread is out of the oven!

Step 12: try it!

Materials required:

High gluten flour: 120g

Low gluten flour: 30g

Yeast: 5g

White granulated sugar: 25g

Salt: 1 / 2 teaspoon

Egg: 15 ml

Water: 80g

Butter: 15g

Bean paste filling: appropriate amount

Note: the collapse can be replaced with meat floss, milk yellow, purple potato, lotus seed paste and so on, as long as you like.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mao Mao Chong Mian Bao