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Caterpillar bread

Source: Time: 2020-03-11 14:57:44

Millennium Tongzhou vitality north stream

Caterpillar bread
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Materials
110 grams of milk
50 grams of cream cheese
120 grams mango
Animal-based whipped cream 50g
Granulated sugar 40g
2 eggs
practice
Stepless diagram
1. Bread ingredients: 120 grams of high-gluten flour, 30 grams of low-gluten flour, 1 tsp of dry yeast (5ML), 25 g of caster sugar, 1/2 tsp of salt (2.5ML), 1 tbsp of egg (15ML), 6 grams of milk powder, 80 grams of water, 15 grams of butter. Inside filling: 100 grams of red bean paste. Surface brush liquid: the right amount of whole egg liquid. According to the general bread making method, knead the bread ingredients into dough, and knead until the expansion stage where the film can be pulled out. After basic fermentation at about 28 degrees for 1 hour (fermented to 2.5 times larger), exhaust, divide into 4 portions, and round , 15 minutes of intermediate fermentation. Detailed manual kneading fermentation step chart click here to view
2. Apply a layer of red bean paste to the thin sheet. One of the long side of the edge is set aside for 2-3CM. Do not apply
3. Put the middle-fermented dough on a chopping board and roll it into a rectangular thin sheet
4. Cut into small strips with a knife as shown in the figure
5. Roll up the side with the bean paste filling. Roll until it is not coated with red bean paste
6. Roll the strips onto the long dough and make it into the shape of a caterpillar. Place the shaped dough in the oven, put a plate of hot water in the oven, and close the oven door for final fermentation. About 40 minutes to 1 hour until the dough becomes twice as large
7.Finished dough, brush a layer of whole egg liquid on the surface
8. Put in a pre-heated oven, 180 degrees, 12-15 minutes, until the surface is golden yellow and ready to be baked

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