Chinese Food
White fat caterpillar.
(153954 views)Caterpillar bread. It's also a classic old style bread. We should be familiar with it. When you see the lines on the caterpillar bread, are you curious - how is this made? When you see the production process, you will suddenly realize that it's so simple. Any recipe of sweet bread dough can be used to make caterpillar bread. So the dough as like as two peas are made. Let's simplify this step in the process. Let's take a look at the shaping method of caterpillar bread. [caterpillar bread] (reference component - 4 pieces)
Cooking ingredients
Cooking Steps
Step1:According to the general bread making method, knead the bread ingredients into dough (adjust the amount of water according to the actual situation). Knead to the expansion stage that can pull out the film. Basically ferment for 1 hour at about 28 ℃ (ferment to 22.5 times of the size). Exhaust. Divide into 4 parts. Roll. Ferment for 15 minutes (wake up and relax). You can also use the chef to knead the noodles. It will be faster and more labor-saving.
Step2:Roll the dough on the chopping board and make it into a rectangle.
Step3:Put a layer of bean paste on the thin dough. The edge of one of the long sides should be kept 23cm away from painting. ★ I use a relatively thin water-based bean paste filling. It can be applied directly with a brush. If your bean paste is thick, you can spread it by hand or other tools.
Step4:Roll up along the side with the bean paste filling. Roll it all the way to the place without bean paste filling.
Step5:As shown in the figure, cut the part not rolled up into small strips with a knife.
Step6:Pick up the small strip. Go around the dough. Go to the other side and hide the end in the bottom of the dough. After all the small strips are around, they become the shape of caterpillars. ★ when you roll the noodles onto the dough, you should pull the noodles a little longer. Let the noodles roll over and press on the bottom of the dough. Then they will look good after fermentation.
Step7:Put the dough into the condition of 38 ℃ and 85% humidity for final fermentation. About 40 minutes to an hour. Until the dough is twice the size. How to create the temperature and humidity of fermentation? Click here. Final fermented dough. Brush a layer of whole egg liquid on the surface. Put it into the preheated oven. 180 ℃. The middle layer. 1215 minutes. Until the surface is golden, it will come out.
Cooking tips:1. The bean paste filling used in this bread is a relatively thin water bean paste filling, so it can be spread directly with a brush. If it's a thick bean paste filling, you can squeeze it on the dough and spread it with your hand or spoon back. 2. Besides bean paste, you can also use lotus paste, coconut, jam, meat floss and other fillings you like. There are skills in making delicious dishes.
