Caterpillar bread
There are babies at home, this delicious and fun bread is more under the meal, eat happy, fluffy and soft, super super super!
ingredient
Bread body:
High gluten flour 300 g
Water + egg mixture total 180 g
20 g butter
White Sugar 20
Milk powder 10 g
Yeast 4 g
Salt 2 g
Surface choux sauce:
50 g of water
Plain flour / low gluten flour 40 g
Corn oil 30 g
2 large eggs
steps
1, except for the butter all the materials mixed and kneaded well, I did not put eggs this time, all use water, there is no difference
2, knead to the extent that the film can be rolled out, but it is easy to break, add the butter that has been softened in advance, if it is not time to soften, cut into small cubes
3, low speed let the dough first knead the butter, high speed kneading to the expansion stage of the film in the figure, hand kneading or bread machine is also OK, pay attention to the time up to 30 minutes, otherwise it will affect the yeast activity
4, reunion, to a warm place sealed fermentation
5, fermentation to twice as large, take out the kneading long strips, so as not to destroy the gluten, but also easy to split
6, divided into 9 parts, each 60g, this flexible decision, reunion, cover plastic wrap, our family three days of breakfast has
7, rolled into an oval type of dough cake, equal to exhaust, turn over, the bottom edge is rolled open, wrapped into the desired filling, rolled up, mouth pinched tightly, do not wrap the filling also have to roll oh
8, then the second fermentation, drain the distance, 9 bread will score two plates, a plate of oven fermentation, up and down the heat of 30 degrees fermentation for 30 minutes, the bottom of the oven put two bowls of hot water. Another dish is fermented at room temperature, the baking tray is covered with plastic wrap, preferably with a basin of warm water underneath
9, this time to do the surface of the puff sauce, all the materials weighed, the milk pot in the water and oil first mixed well, heated to boil to reduce the heat, be careful it will be a little collapse oh
10: Immediately pour in the flour and stir until there is no dry powder, during which the heat has been very small
11, add egg liquid, a small amount of multiple times, two large eggs I divided 6-7 times, quickly and dough mix well
12, the picture is when adding an egg, continue to add egg liquid mixed well, to go all the way to a very viscous, smooth state, no grainy feeling,
13, and then load the flower bag, you can see that the batter is very sticky, no grainy, very smooth
14, bread to twice as large, light brush egg liquid, squeeze choux sauce, in good condition of choux sauce, squeeze can be opened and will not break, like thin line mounting bag on the cut small mouth, I really do not want to squeeze so much bend, haha
15: In the middle of the oven, heat 180, heat 150, 18 minutes, during which another plate of room temperature fermented egg brush liquid squeeze choux sauce, and then wait in line to enter the oven
16, serrated knife cut in half to see, good good, uniform organization, fine pores, soft rosin, can not finish cryopreserving Oh
Tips
The choux sauce is dry and not fluffy, it is broken, it is too thin to form, it will collapse the bread, I have tried it many times, and it is completely fine to do it according to the recipe
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