Ingredients: 250g of high-gluten flour, 0/30g of milk/kloc-,2g of salt, 3g of yeast, 35g of egg liquid, 30g of butter, 30g of sugar, and 0/5g of milk powder/kloc-.

Puff sauce: 20g butter, 50g milk, 30g low-gluten flour and 80g whole egg liquid.

Puff sauce method

1. Put the milk and butter in a pot and heat it over low heat until it bubbles.

2. Pour in the sieved low-gluten flour and knead it into a ball with a scraper.

3. Pour the egg liquid in three times, and then pour it after each stirring and absorption.

Caterpillar bread? Detailed practice

1. Pour all the ingredients except butter into the chef's machine of Chang Di Little Suckling Pig. The chef's machine will knead the ingredients into a ball for 2 minutes in the third gear, and then turn to the sixth gear for 5 minutes until a thick film appears.

2. Add softened butter and knead in the third gear until the butter is absorbed, and knead in the sixth gear for about 8 minutes to knead out the glove film.

3. Put the kneaded dough in a warm place and ferment it to twice the size. Pat the fermented dough, exhaust and divide it into 40g pieces. Cover with plastic wrap and let stand for 20 minutes. If the weather is cold, you can directly use the fermentation function of the chef machine.

4. Turn a dough sideways, flatten the bottom below, roll it from top to bottom, pinch the bottom, roll it a little longer, and shape the remaining dough in turn.

5. Ferment in the oven at 38 degrees for about 60 minutes, and add a bowl of warm water to supplement the fermentation (the fermentation time can be made into puff sauce).

6. Brush the fermented bread with egg liquid, squeeze into the puff sauce, and bake in the oven 175 degrees 15 minutes.