Spinach caterpillar bread preparation / Children's favorite shaped bread, fluffy and sweet secret ingredients (5 pieces) 【main dough】【Filling】【Decoration】 Preparation 【A make dough】1. Mixed materials 2. Add the soup seeds 3. Add the unsalted cream 4. Dough round 5. Basic fermentation [B splitting & fermentation] 6. Split the dough 7. Intermediate fermentation [C Shaping] 8. Rolling plane group 9. Spread the filling 10. Roll up and rub long 11. Final fermentation [D Baking & Filling] 12. Garnish before baking 13. Baking 14. Final decoration

As popular as panda-shaped bread, this spinach caterpillar is a spinach caterpillar that uses the flow characteristics of Mexican sauce baking, squeezes out stripes while decorating, and can also make caterpillar feet, is it very cute? In order to increase the fun of eating, the filling is wrapped in honey red bean grains and QQ kochi plantains, and the sweet taste is loved by adults and children.

<h1 class="pgc-h-arrow-right" data-track="2" > material (5 articles</h1>).

<h1 class="pgc-h-arrow-right" data-track="3" > [main dough].</h1>

High gluten flour 160g

French flour 40g

Spinach powder 9g

On 20g of sugar

Salt 3 g

Dry yeast 2 g

Whipped cream 30g

Honey 10g

Ice water 110g

Soup seed dough 20g

Unsalted fermented cream 10g

<h1 class="pgc-h-arrow-right" data-track="15" > [filling].</h1>

Honey red bean grains 150g

Konka plantain 120g

<h1 class="pgc-h-arrow-right" data-track="18" > [decoration].</h1>

Mexican sauce to taste

72% chocolate to taste

<h1 class="pgc-h-arrow-right" data-track="21" ></h1>

<h1 class="pgc-h-arrow-right" data-track="22" > [A make dough].</h1>

< h1 class="pgc-h-arrow-right" data-track="23" >1. Mixed material</h1>

Place the soup seeds and ingredients other than unsalted fermented cream (high gluten flour, French flour, spinach powder, sugar, salt, dry yeast, whipped cream, honey, ice water) into a mixing steel basin and stir slowly to combine.

<h1 class="pgc-h-arrow-right" data-track="25" >2</h1>

After the dough is doughd, add the soup dough and beat at medium speed to 8 minutes (the film can be pulled out).

<h1 class="pgc-h-arrow-right" data-track="27" >3. Add unsalted cream</h1>

Add the unsalted fermented cream, mix well slowly, and beat at medium speed until the dough is fully expanded (the edges of the pulled film are not jagged).

<h1 class="pgc-h-arrow-right" data-track="29" >4</h1>

Fold the dough in three equal parts and flatten.

(from left to right) pull up from the middle and fold the ends down to 1/3 size. Push into a circle and gently pat flat.

<h1 class="pgc-h-arrow-right" data-track="32" >5</h1>

Leave the dough in a fermentation tank (30 degrees, humidity 75) or cover with a damp cloth (plastic wrap) and leave to ferment at room temperature. After 40 minutes of fermentation, re-fold and flatten the dough in thirds and continue to ferment for 20 minutes.

<h1 class="pgc-h-arrow-right" data-track="34" > [B splitting &amp; fermentation].</h1>

<h1 class="pgc-h-arrow-right" data-track="35" >6</h1>

Divide the dough into 60g portions, knead and knead the bottom of the dough to close.

<h1 class="pgc-h-arrow-right" data-track="37" >7</h1>

Place the divided dough on a baking sheet and leave to ferment in a fermentation vat (30 degrees humidity, 75 degrees humidity) or cover with a damp cloth (plastic wrap) and leave to serve at room temperature for 30 minutes.

<h1 class="pgc-h-arrow-right" data-track="39" > [C shaping].</h1>

<h1 class="pgc-h-arrow-right" data-track="40" >8</h1>

The dough is slightly flattened by hand and rolled out with a rolling stick.

Flatten and roll out with your hands

<h1 class="pgc-h-arrow-right" data-track="43" >9. Spread the filling</h1>

Press the bottom (near the side of the body) with your fingers so that the dough sticks to the countertop, spreading 25 g of honey red beans and 20 g of konga plantain (can be cut into small pieces first).

<h1 class="pgc-h-arrow-right" data-track="45" >10</h1>

<h1 class="pgc-h-arrow-right" data-track="46" >11</h1>

Place the dough on a baking sheet and leave the dough at room temperature or in a fermentation tank (34 degrees Humidity, Humidity 75) for 60 to 70 minutes.

<h1 class="pgc-h-arrow-right" data-track="48" > [D Baking &Filling].</h1>

<h1 class="pgc-h-arrow-right" data-track="49" >12</h1>

Brush the surface with whole egg mixture and squeeze in mexican sauce.

Tips

The mexican sauce has to be squeezed close to the baking pan to look like the caterpillar's feet.

<h1 class="pgc-h-arrow-right" data-track="53" >13</h1>

Preheat oven to 210 degrees above heat, 190 degrees on low heat and bake for 11 to 13 minutes.

<h1 class="pgc-h-arrow-right" data-track="55" >14</h1>

Squeeze in water-heated chocolate and garnish with eyes.