[steps of sweet and soft caterpillar bread, how to cook sweet and soft caterpillar bread]

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Sweet and Soft Caterpillar Bread

I can't remember when I came into contact with this caterpillar bread, but it left a deep impression on me and is one of the classic delicacies of my childhood. The long strip of soft lying and clear lines on the surface, like a caterpillar, but it is much more delicious than a caterpillar. Just from the appearance, you can know that its taste level is very rich. The soft bread body with rich puff sauce and thick soft cream will definitely amaze your taste buds. There are also many bread with similar shapes on the market, such as strawberry magic wand and Oreo knight, which are popular recently, but I think caterpillar bread is more classic. From the perspective of raw material ratio, the bread body uses milk instead of water on the basis of sweet bread formula, and increases the amount of granulated sugar and butter, so as to increase the flavor and softness of bread. The essence of puff sauce is to make batter for puffs. The main raw materials are flour, eggs, milk and butter. Only by looking at the raw materials can we know that the sauce is golden in color and rich in flavor. After gelatinization, the puff sauce has a thick texture and a certain degree of ductility, which is very suitable for surface decoration. The cream filling can choose ordinary sweet cream or salty cream with butter. I prefer the latter, which can bring a thicker cream taste and make the sweet and salty bread better. This subtle change can be achieved by adding a certain proportion of butter and a small amount of table salt to the light cream. Don't look at the caterpillar bread needs to make three parts, but the whole production process is very simple. As long as you master kneading dough and cream, and then assemble several parts, you will not fail.

Food Ingredients

Dough

high gluten flour 250g

high sugar-tolerant dry yeast 3 grams

Fine granulated sugar 40g

table salt 3 grams

whole egg liquid 40g

Milk 140g

unsalted butter 30 grams

Puff Sauce

low gluten flour 25g

Milk 45g

unsalted butter 25g

whole egg liquid 55g

salty cream filling

light cream 200g

powdered sugar 20 grams

unsalted butter 50g

table salt 1 gram

Step

"Environment" room temperature 24 degrees, humidity 58%
[Portion] 6 Caterpillar Bread
[Preservation] Room temperature for 1 day, frozen for 1 month

Let's knead the dough first. Add the dry ingredients except the butter to the mixing bucket, mix slightly with a whisk, then add the milk and whole egg liquid, if the room temperature is high, use the refrigerated liquid.

Use a cook's machine to mix at low speed for 2 minutes to make the ingredients into a mass, then turn to medium speed for 7 minutes to make the dough smoother. Taking a small piece of dough can pull out a thin film, and the rupture opening has certain serrations. At this time, the dough is about 80% gluten.

Add the softened butter and mix at low speed on a cook's machine for 3 minutes to blend the butter into the dough, then turn to medium speed for 4 minutes to smooth the dough.

Taking a small piece of dough can pull out a very thin film, and the rupture has a small amount of serrations. At this time, the dough is about 90% gluten, and kneading is completed.

The dough temperature is measured to be 28 degrees, and the suitable surface temperature is 26-28 degrees.

Knead the dough into a baking tray and place it in a 28-degree environment for a fermentation. If it is placed indoors, cover it with plastic wrap to prevent air drying.

When the dough is fermented until the volume becomes about 2 times, and the fingers inserted into the dough do not rebound or collapse, it means that the fermentation is in place. It took me about 70 minutes.

Pour the dough out of the baking tray and divide into 6 equal parts, about 80g each.

Beat the dough flat, then fold back in all directions, turning the smooth side up, and knead the dough round.

Place the dough in a 26-degree environment and let it relax for 20 minutes. If it is placed indoors, cover it with plastic wrap to prevent air drying.

After the standing time is up, roll the dough to 20cm long.

Turn the smooth surface down, rotate 90 degrees horizontally, fold the dough into the 1/3 from the upper and lower sides respectively, fold it in half again, and press the interface with the palm root. The advantage of this shaping is that it is not easy to turn over after baking.

Rub the dough with both hands to about 20cm, and rub the end a little thinner.

Put the dough in the baking tray with the seam facing down. Keep the interval to avoid sticking together after expansion. If one tray cannot be put out, put two trays.

Send it to the fermentation tank for secondary fermentation, set the temperature at 35 degrees and the humidity at 85%. If there is no fermentation tank, use the oven to ferment, and put a bowl of hot water to provide humidity.

The puff sauce is made during the dough fermentation, which is actually the batter that makes the puffs. Add the milk and butter to a small saucepan, heat over medium heat and stir constantly, bring to the boil and turn off the heat. Immediately pour in the low-gluten flour, stir well with a spatula and transfer to a container to cool slightly.

Add the whole egg liquid at normal temperature three times, and stir well each time. The final batter has a certain consistency, but it need not be as rigorous as when making puffs. Put the puff sauce into a piping bag and cut a small 6mm opening for later use.

When the dough is almost finished, preheat the oven at 200 degrees. When the dough is fermented until the volume becomes about 1.8 times, press the surface of the dough with your fingers and slowly rebound, which means the fermentation is in place. It took me about 30 minutes.

Brush a layer of whole egg liquid on the surface of the fermented dough.

Then draw the Z character and squeeze it into the puff sauce. Slow down and you can squeeze it beautifully. Then it is sent to the middle and lower layers of the oven, adjusted to 180 degrees on fire and 170 degrees on fire for 16 minutes, which should be flexibly adjusted according to the temperature difference of your oven.

process of change.

When the baking time is up, remove the oven, knock it on the table, and then move the bread to the drying net to cool.

Then make the salty cream. Soften the butter to paste, and heat the light cream to about 30 degrees in water. If it is refrigerated, it will cause oil-water separation. Sift, add powdered sugar, add salt, press with a spatula to avoid splashing the powder, and use a whisk until the color is white.

Add the light cream in 5 times, stirring well each time, so that the salty cream is completed. Place a star-shaped piping spout in a piping bag and fill it with salted cream for later use.

Cut the bread lengthwise, without cutting off the bottom.

Break the bread from the cut, squeeze a straight line of cream into the bottom of the cut, and then squeeze out the shell-like cream to decorate the final decoration.