Lovely caterpillar(ke ai mao mao chong )

Lovely caterpillar

Introduction:

Production steps:

Step 1: knead all ingredients except butter until smooth, then add butter.

Step 2: knead to the expansion stage. It's twice as big in warm places.

Step 3: when the dough is fermented, make a puff sauce; boil the butter with water.

Step 4: sift in the low powder.

Step 5: stir with low heat until adhesion appears at the bottom of the small pot. When the dough is very dry, leave the heat.

Step 6: cool to 60 degrees, add egg liquid in several times until it is inverted triangle, cover with plastic film and refrigerate.

Step 7: make the dough twice as big.

Step 8: exhaust, divide into 6 parts, round and relax for 10 minutes.

Step 9: roll it into an oval shape.

Step 10: thin the bottom edge, roll it up and pinch it tightly.

Step 11: thin the bottom edge, roll it up and pinch it tightly.

Step 12: put in the baking tray.

Step 13: the final fermentation is twice as large.

Step 14: brush the egg liquid, put the prepared puff paste into disposable flower mounting belt, and squeeze stripes on the dough surface. Middle, 180 degrees, 15 minutes.

Materials required:

High flour: 200g

Low powder: 50g

Egg liquid: 50g

Milk: about 105g

Yeast: 2.5G

Salt: 2.5G

Sugar: 40g

Butter: 25g

Water: 100g

Big eggs: 2

Note: This recipe has more puff sauce, according to the formula of 2 / 3 of the amount is enough.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ke Ai Mao Mao Chong