Hello everyone, this is Qiong
Today I made caterpillar red bean paste bread, share with you
This bread looks like a caterpillar and is topped with sweet bean paste
And the bread is very soft, adults and children like it
Let’s prepare an egg first and beat it for later use
30g of egg liquid is needed for dough, and the remaining part is brushed on the surface of the bread
Prepare 220g bread flour in a basin
Add eggs, milk, yeast, salt, and sugar
Knead the dough with a chef machine, and mix well at low speed
Then turn up one level and knead out the film
It can be seen that this is a very soft dough
Just pull out this kind of membrane
Now add the butter and continue kneading
Knead the butter into the dough at low speed
Then turn it up by one level, knead out a uniform film
Tidy up the kneaded dough
Put it in the basin and cover with plastic wrap
Let the dough rise at room temperature for an hour to 2 times its size
Stick a little flour on your finger and pinch a hole
If it doesn’t rebound, it means the fermentation is ready.
Put the dough on the chopping board and press it with your hands to expel the air inside
Then divide into 6 parts
Take a small portion of dough and round it
After kneading the 6 small doughs, cover them with plastic wrap and let them rest for 10 minutes
Take out a dough after 10 minutes
The smooth side is facing down, squash it
Take a prepared bean paste filling and wrap it in
Red bean paste is 28g each
If think this is too sweet, you can use 20g-25g
After wrapping, close the mouth down and squash
Then roll it into a long oval shape
You can sprinkle a little flour underneath when you roll it out, so it's easier to roll out
After rolling out, use a sharper knife to bloom on the surface
Balance force when cutting
Don’t cut to the bottom, just cut the top layer
After cutting, turn over and press one side slightly
This will help close the mouth later
After pressing it, roll it up gently from one side, not too tight
After the roll is finished, gently pinch the opening
Squeeze a little bit tightly to avoid splitting at the back
The shaping of such a caterpillar bread is done
Put the shaped bread in the baking tray for secondary fermentation
Cover with plastic wrap and ferment for 50 minutes at room temperature
The temperature in my home is around 30°C
The fermented bread is swollen
Brush some egg liquid on it
Preheat the oven to 180°C (360℉) in advance and bake for 16 minutes
It can be baked until the surface is golden
Put it on a cooling rack and let it cool a little before eating
This bread is very soft and will not harden on the next day
Like big caterpillars
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I’m Qiong, see you next time