Classic caterpillar bread (direct method) recipe-Chinese Food-best chinese food recipes-cooking food

Classic caterpillar bread (direct method)

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Caterpillar bread. It's a classic bread. It's available in bakeries of all sizes. This recipe is very easy to use. Last time, it used the Chinese method. This time, it used the direct method. It didn't wrap the salad meat floss. The finished product is also very delicious ~ ~ how to make the recipe is delicious. To learn another Chinese caterpillar bread, please check out my other recipe. 1. Please don't ask me what brand my toaster is. It's not easy to use. My sister gave me an export prototype of their company, which is all in Russian. I can't understand a word. Well, I'm all guessing about it. 2. Students without a toaster can knead it by hand. 2. Water, milk and other liquids don't need to be poured in all at once. First pour in half. Then add them according to the water absorption of flour After all, the water absorption of each flour is different. 3. The toaster can knead out the glove film. There is no film. Please continue to mix with the flour. The bread with film will be delicious and soft. 4. Fermentation cannot be measured by time

Cooking ingredients

Cooking Steps

Step1:Place the cream, milk, eggs and high gluten flour in the bread bucket in sequence. Place the salt and sugar diagonally. Dig a hole in the middle and put the yeast. Select and flour procedure for 15 minute

Step2:After the dough is kneaded, add room temperature softened butter. Continue the start-up and flour procedure for 40 minutes

Step3:It's OK to pull out the glove film with a good face. If the film doesn't come out in 3040 minutes, please continue to mix. After each period of time, you need to check the film until it comes ou

Step4:After the dough is kneaded, put it directly into the bread barrel and choose to ferment. About an hour

Step5:Ferment to twice the size. Stick some flour with your fingers into the dough. Ferment successfully without shrinking or collapsing. It can't be measured by time. It depends on the activity of your yeast. It depends on the state of fermentation. According to the temperature and environment, everyone's fermentation time is different. As long as the fermentation is twice as larg

Step6:Let's make the puff stuffing while the bread is fermenting - butter and water to boil in the pot. After boiling, turn off the heat. Pour in the low powder in the auxiliary material. Mix quickly and evenly. Add the egg liquid in three times. Mix thoroughly and evenly each time before adding the next time. After adding all the egg liquid, put the puff stuffing into the flower mounting bag. Refrigerate for standb

Step7:Take out the fermented dough and exhaust. Divide it into 5 equal parts on average. Cover with plastic wrap and let stand for 15 minutes

Step8:Let's take one of the dough and roll it into an oval shape. Roll it up from top to bottom. Roll it up as tight as you can. Roll it into a long stri

Step9:Close your mouth and put it down in the baking tray lined with oil paper. Make other dough in turn. Put it into the oven for the second fermentation. Remember to put a bowl of hot water at the bottom. About 4050 minutes, ferment it to twice the size

Step10:After the second fermentation, brush a layer of egg liquid on the surface of the bread. Then squeeze the puff stuffing made befor

Step11:A little more crowde

Step12:After the oven is preheated, heat it up and down for 160 degrees. Bake it in the middle for 20 minutes (remember to cover the tin paper in the middle to avoid too deep coloring