Caterpillar bread recipe-Chinese Food-best chinese food recipes-cooking food

Caterpillar bread

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Since the beginning of baking, I have a kind of inexplicable fear of bread. It's said that it's difficult to rub the film. Most people make baked bread. The first time I made bread, I succeeded. Since then, my confidence has been greatly increased. I have been trying all kinds of bread. The filling is always bean paste. Caterpillars are the family's favorite bread. They used to be made every week for more than two months. Today, I will sort out my way of making caterpillar bread and share it with you

Cooking ingredients

high gluten flour:250g

Dousha:moderate amount

Cooking Steps

Step1:Prepare all kinds of materials. Butter doesn't need to soften.

Step2:Put the flour, egg, salt, yeast and sugar into the kneading basin. Finally, pour in the milk. Note: yeast and salt should be placed at the two ends of the basin respectively to avoid yeast failure after mixing.

Step3:Use chopsticks to synthesize the materials in the basin into floccules. Use the power of wrist and palm to mix the flour into dough. Keep it awake for 20 minutes.

Step4:After waking up, knead the dough to the expansion stage. This process lasts about 20 minutes. Many people don't understand what the expansion stage is like. It is the state that the dough can produce the membrane and the membrane will break as soon as it is pulled.

Step5:Take the butter out of the freezer. Cut 35g into the dough. Continue to knead.

Step6:At the beginning of kneading, the hard butter will come out. The dough will also be sticky. Put the running butter into the dough. Knead it for a while and the dough will be smooth. The hands will be as clean as washed. This is the effect of full integration of butter and dough.

Step7:When the butter is fully integrated into the dough, the dough is rubbed out with the help of wrestling. It is better to pull out the thin and unbroken hand film. 20 minutes later, a beautiful hand film appears.

Step8:Ferment the dough in a warm place for 2-3 hour

Step9:It is better to send the dough to 2-3 times of its original size. The fermentation time will vary according to the fermentation temperature. Generally, it is about 3 hours.

Step10:The fermented dough is full of honeycombed holes

Step11:After exhausting the fermented dough (i.e. kneading the fermented dough for several times and exhausting the fermentation gas), wake up for 20 minutes and divide it into even small parts.

Step12:Take a piece of dough. Divide it into small pieces and make the stripes on the caterpillar later.

Step13:Roll the dough with a rolling pin to grow a wide stri

Step14:Spread the bean paste on the dough smoothl

Step15:Roll up the face in left to right or right to left orde

Step16:Roll into vertical ba

Step17:Roll the dough into thin sheet

Step18:Cut into strips with a knife. How wide do you want to cut? Just a few will do.

Step19:Stretch the cut lasagna slightly and stick it on the rolled vertical bar.

Step20:Do the rest of the caterpillars one by on

Step21:After all, put it into the oven for 2 times of fermentation. When fermenting, remember to put a bowl of water in the oven to keep the moisture of the dough skin.