Materials:
* Bread body: 250g of high-gluten flour, 30g of sugar, 3g of yeast, 45g of whole egg liquid, 3g of salt and 30g of butter.
* Noodle sauce: 20g butter, 50g egg yolk, 0g sugar 10g, and 30g low-gluten flour.
* Filling: whipped cream150g, sugar10g.
Steps:
1. Put the dough ingredients (except butter) into the noodle jar of Chang Di Chef's machine, 1-2 stir evenly at low speed, and then knead the dough for 3-4 times. Dough can be pulled out of thick film and softened butter added.
2. After low-speed fusion, turn to gear 3-4 and knead out the glove film.
3. Put the dough back to the chef's machine after molding, select the fermentation mode, wake it up to twice the size, exhaust it into six pieces, and relax for 15 minutes.
4. Make it into a spindle shape and put it in a baking tray with the mouth facing down.
5. Chang Di Xiaochan Cat Furnace chooses the fermentation method, and the fermentation is twice the size.
6. Sauce that can be decorated on the surface during fermentation. After the dough is fermented, squeeze the surface sauce with a framed bag.
7. Preheat the oven in advance and fire it up and down 180 degrees for about 20 minutes. Cover with tin foil according to the coloring situation.
8. The chef chooses the fifth gear, whips the whipped cream, whips the whipped cream with sugar into a creamy shape, cuts the bread vertically, and squeezes it into the cream.
After completing the above steps, the delicious buttered caterpillar bread is ready.