This square is the result of two failed attempts to make bread, and I've learned from it, and I've studied several squares, and I've tried it today, and it's been quite successful.

WHAT YOU NEED

Ingredients

60 grams of high-quality flour
15 grams of low-fat flour
40 grams of water
3 grams of milk powder
1.25 ml of salt
13 g of white sugar
7.5 ml of egg juice
8 grams of butter

How TO MADE Caterpillar bread

Steps 1 to 4

1. Mix all the ingredients except butter.

2. The yeast is diluted with half the water.

3. To warm the water.

4. After the dough is kneaded, put it in the softened butter, continue to knead, because this recipe contains a lot of water, so it is more difficult to knead, I am the method of kneading, kneading the dough well.

Steps 5 to 8

5. You can also reduce the amount of water appropriately, but also reduce the baking time, otherwise the bread is dry and hard.

6. It can be wrapped in a preservative film and made into a bowl of water at the bottom.

7. Fermented to twice the size.

8. After fermentation, the dough is inserted into the center of the dough with a finger, the hole does not shrink, and the collapse is completed.

9. After removing the dough and exhaling it, divide it into two pieces, form it, and loosen the preservative film on the package for 20 minutes.

10. After loosening, it becomes a square.

11. Roll from one side, leave a piece of noodles cut into several pieces, wrap the noodles back on the rolled dough.

12. The finished insects are placed in the middle layer of the oven, under which a bowl of hot water is placed for a final fermentation, about 1 hour.

13. Fermented to twice the size.

14. The fermented bread is coated with egg yolk, preheated in the oven, and placed in the middle layer at 180 degrees for 15 minutes.

15. If you like soy sauce or jam or something.

16. You can add it while you're rolling the worms, and if you want to add cream, just like me, bake the bread first and then cut it in the middle with a bag of flowers and squeeze it into the cream.

17. Finished product.

18.