Caterpillar bread(mao mao chong mian bao )

Caterpillar bread

Introduction:

"Hey, I'm very excited when I see this kind of caterpillars. I'm very excited when I see this kind of caterpillars. It shows that the caterpillars are very good at making bread."

Production steps:

Step 1: put all the ingredients except butter into the toaster and knead them

Step 2: add butter

Step 3: continue kneading until the film can be pulled out

Step 4: ferment to 2.5 times

Step 5: re exhaust and knead evenly

Step 6: divide into four parts, round and ferment for 15 minutes

Step 7: take a portion of dough and roll it into a rectangular thin sheet

Step 8: apply a layer of bean paste stuffing on the thin dough, leaving 2-3cm at the edge

Step 9: roll along the side wrapped with bean paste stuffing until it is not coated with bean paste stuffing

Step 10: cut the uncoiled part into small strips with a knife

Step 11: roll the strips on the long dough to form the shape of a caterpillar

Step 12: place the dough in a greased paper baking pan

Step 13: put the baking tray into the oven, put another plate of steaming hot water, close the oven door for final fermentation

Step 14: about 40 minutes to 1 hour, until the dough is twice as big

Step 15: brush a layer of egg liquid on the surface

Step 16: put into the preheated oven, 180 degrees, 12-15 minutes, until the surface is golden

Materials required:

High gluten flour: 120g

Low gluten flour: 30g

Yeast: 5g

Egg: 15g

Milk powder: 6g

Water: 80g

Butter: 15g

Sugar: 25g

Salt: 2G

Note: the temperature of the oven is adjusted according to the temperature of your oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mao Mao Chong Mian Bao