Lovely soft, moist caterpillars, full of the smell of milk.I remember the first time I made bread after I bought an oven, and it wasn't very common at the time, and there was no way to make it, and the bread was both hard and dark.Later, the bread became softer, and there was a bit of a method, but there was still no milk stew bread on the outside, it was soft, it was loose, only the taste of European coarse bread.And then I gave up a little bit, and I started studying biscuits, and I started studying biscuits, and I started studying biscuits, and I started studying biscuits, and I started studying biscuits.Recently, I saw a woman in the kitchen who was supposed to be a full-time housewife, who studied at home every day, and made caterpillars according to her recipe, and the result was really tight, soft, and water-repellent, thanks to this mother, my caterpillar succeeded, the toast succeeded, and later also the bread master.I used the bread machine to knead the dough and ferment for the first time, and the oven came back for the second time to ferment and bake.

WHAT YOU NEED

Ingredients

43 grams of whole eggs
270 grams of flour
35 grams of fine sugar
30 grams of fresh animal cream
27 ml of milk
92 grams of soup
4 grams of salt
5 grams of yeast powder
25 grams of butter
Soups: 100 grams of fresh water
Soups: 20 grams of flour
Sesame seeds
A little bit of egg yolk.

How TO MADE Souped caterpillar bread

Steps 1 to 4

1. Soup bread: In baking, it refers to flour that is heated after adding water to make the starch paste. The biggest difference between soup bread and other breads is that the starch paste increases the water absorption, so the tissue of the bread is soft and elastic.

2. After 100 grams of cold water and 20 grams of flour, stir continuously on the stove until there is resistance, about 60 degrees to cool down, that's the soup.

3. Take out all the ingredients except the butter and put it in the baker's oven for 15 minutes at a low speed and to save time, I put it in the baker's oven after it's cooked in the pan.

4. After cooking, add the previously softened butter and simmer for 20 minutes, stirring until complete.

Steps 5 to 8

5. The complete stage is when the dough can pull out a large thin film, and the edge of the hole is smooth.

6. Fermentation is the process of oxidizing the proteins in the flour, slowly forming a mesh tissue.

7. The bread machine uses a direct fermentation process to ferment to 2-2.5 times the size of the bread.

8. The fermented dough is divided into six parts, gently rolled and then covered with a preservative film for 15 minutes, which can awaken the tissue, do not skip this step.

Steps 9 to 12

9. And don't rub it anymore, just roll it around, otherwise it will destroy the dough structure and affect the lace effect.

10. In the process of waking up, you can prepare some caterpillar material.

11. After waking up, it becomes an ellipse.

12. After the filling is wrapped, it is cut into the shape of an octopus and then wrapped.

Steps 13 to 16

13. This is the first time this has been done, this time it hasn't been done.

14. It's already fermented to 2.5 times the size, brush the egg yolk on the surface, and then use sesame seeds on the caterpillar's eyes.

15. The oven is heated to 180 degrees, baked for 20 minutes, baked until the surface is golden yellow, the back for 5 minutes is to be observed at any time, the temperature of each oven is different.

16. It can also be made into other shapes according to the washing, such as cutting the middle of the dough and inserting it into a strip of butter, which will have a cracking effect.

17. It's a lovely, soft, moist caterpillar, and it smells like milk.

18. The fridge should be fine for three or five days, and it's not usually kept that long.

19. Give it to your friends, the remaining two for breakfast.

20.