The recipe can make 8 loaves of bread.

The sweet bread that I loved the most in my childhood, caterpillar bread, this caterpillar bread is added with milk powder, light cream, and butter, and the overall milky aroma is rich and full of milk flavor.

Ingredients

Tangzhong

20g high-gluten flour

100g water

Main dough

250g high-gluten flour

15g milk powder

55g egg liquid

100g whipped cream

9g fresh yeast (or 3g high-sugar dry yeast)

30g fine sugar

3g salt

25g butter

Decoration (puff paste)

25g butter

25g low-gluten flour

25g water

1.5 eggs

Filling

300g whipped cream

20g fine sugar

Decoration

12 strawberries

Sugar powder as needed

Step 1

Make the soup first:

Add flour and water to a small milk pot, stir evenly without particles.

Turn on the fire, heat on medium-low heat and stir continuously, stir until the starch is gelatinized, and turn off the heat when it is thick.

The temperature is 60-65 degrees when the gelatinization is complete.

Seal with plastic wrap, cool to room temperature and it can be used.

Step 2

Except salt and butter, add all other ingredients to the Qiaoli 7600 chef machine bucket, including the soup.

Step 3

The machine is timed for 7 minutes,

2-5 gears, one gear every 10 seconds,

beat for 1 minute to form a ball,

turn to 6 gear and beat for 6 minutes,

beat until a coarse film.

Step 4

Add butter and salt

Step 5

Timed for 5 minutes,

2-5 gears, one gear every 20 seconds,

beat for 2 minutes until the butter is absorbed,

turn to 6 gear for 3 minutes,

beat a glove film,

a total of 12 minutes.

Step 6

Take it out of the cylinder and make it round. The best temperature is 24-26 degrees.

Step 7

Put it in the fermentation box, the temperature is 28 degrees, the humidity is 75%, and it will rise once.

Step 8

Ferment until the dough is twice as large. The hand is covered with dry powder and the hole is slowly shrunk. The fermentation is complete.

Step 9

Move it to the chopping board, keep the smooth surface, and divide it into 8 equal parts, about 75 grams per part.

Step 10

Tap it to exhaust, pull it to a smooth surface, and make it round separately.

Put it in the fermentation box, 26 degrees, and relax for about 20 minutes.

Step 11

Roll the relaxed dough out and roll it long, oval, 20cm long,

Turn it over, turn it sideways,

Fold it up and down to the middle respectively,

Gather it in the middle and pinch it from left to right??,

Gently rub it to make the middle evenly thick and thin at both ends,

No need to rub it long, the length should still be about 20cm.

Step 12

Leave a gap and place on the baking tray

Step 13

Put in the fermentation box, temperature 32 degrees, humidity 80%, and perform secondary fermentation

Step 14

Make puff sauce during fermentation:

1 Add butter and water to the pot, heat on medium and low heat until the butter melts and the water boils

2 Turn to the lowest heat, add flour, stir evenly without dry powder, and boil the flour by the way, turn off the heat

(Weigh the flour in advance and put it in a small bowl, add it to the pot at one time carefully, and don’t sprinkle the flour and contact the open flame, which is dangerous)

3 After the dough cools down to a temperature that is not hot, add egg liquid in small amounts and multiple times, stir each time until it is fully absorbed, and then add the next time.

Add egg yolk first, then egg white, because the color looks good with egg yolk.

4 Stir until the dough sticks to the spatula, and it can drip slowly when lifted up, forming an inverted triangle. I ended up using a whole egg and an egg yolk.

5 Put it in a piping bag and set aside.

Step 15

Let the dough ferment until it doubles in volume

Step 16

Brush a thin layer of egg liquid on the surface (I didn't), and squeeze a layer of puff paste in the shape of a bow with a piping bag

Step 17

Video reference, share a healing silky paste squeezing video (flipped version, squeezed too densely)

Step 18

Put it in a preheated oven, Gobick C60M flat oven, upper fire 190-200, lower fire 185, bake for 15 minutes. (reference for the same oven)

For other household ovens, refer to upper and lower fire 180 degrees, bake for 15-17 minutes.

For the convection oven, refer to 150 degrees, bake for 10-15 minutes.

Step 19

Immediately shake the plate after taking it out of the oven, dissipate heat, and cool it down.

I baked this at 210 degrees, the temperature was a bit high, and the color was darker.

Step 20

Gently move it to the drying rack to cool.

Step 21

Don’t think that this bread is not brushed with egg liquid, it is matte, and it seems very dry. It is not. In fact, it is very soft because the bread is added with soup, and the content of light cream, butter, and sugar is a little more.

Step 22

It is still soft after being stored at room temperature for 3 days.

I usually don’t store it at room temperature for more than 2 days. This time, 2 of them were stored at room temperature for 3 days. On the third day, they were still soft when bitten, not dry or hard.

Step 23

The color is also beautiful.

Step 24

The bottom color is just right, and there is no serious shrinkage, which means it is baked.

The oven is small, and the bread is placed too densely. If the baking time is not enough, the sides are easy to shrink.

Step 25

Prepare washed strawberries while cooling

Step 26

Cut in half

Step 27

Whip whipped cream:

Add sugar to whipped cream, first whip at high speed and then at low speed

Step 28

Whip until 80% done, ready for decorating

Step 29

Put a decorating nozzle in a decorating bag (I use a large Sanneng 6-tooth decorating nozzle, a medium size will also work)

Then put in the whipped cream

Step 30

Cut in the middle with a bread knife, but don't cut off the bottom

Step 31

Gently break it apart, squeeze a layer of whipped cream as a base

Step 32

Draw a "6" in reverse and squeeze a layer of whipped cream

Step 33

All done

Step 34

Storage method:

Pack and seal, freeze in a refrigerator at -18°C, and thaw at room temperature before eating.

Don't heat it, the whipped cream will melt.

Diligent sisters, you can freeze it before squeezing the whipped cream. Thaw it completely at room temperature before eating, microwave it for 30 seconds to heat it, and then squeeze the whipped cream after it cools down.

Step 35

Sweet cream is still delicious. Eating sweets will secrete dopamine and make people happy

Step 36

Decorate the surface with strawberries and sift a layer of powdered sugar

My scumbag picture is probably hopeless, but it doesn't affect its deliciousness

Step 37

Sweet bread, go and make it if you like it!

I'm just throwing out some ideas, you must make it better than me!

Remember to hand in your homework, help me click "excellent", I wish you all get rich!

(Images from the internet)