High gluten flour ............ * 40g

Refined sugar ... 4 grams

Butter ... 20g.

Water ... 30 ml.

High gluten flour 1 15g

Eggs ... 1

Refined sugar ... 20 grams

Water ... 55 ml.

Yeast ... 3g.

Milk powder ... 15g

Qin berry sauce ... right amount

The specific method of caterpillar bread:

1. Put the water, butter and fine sugar in Tang Zhong into a container, stir while cooking, remove from the fire, pour into high-gluten flour, stir and cool for later use.

2. Mix the high-gluten flour, eggs, fine sugar, yeast, water and milk powder in the dough, mix the cooled small pieces of Tang Ke with them, and put them into aca mb 100 bread machine to make dough.

3. Knead until the dough can be pulled out and the film does not break, then cover it with plastic cling film, ferment at room temperature until the dough is twice as big, and remove the cling film (Figure 1).

4. Divide the dough fermented for the first time into two parts (Figure 2), roll it into an oval shape (Figure 3), wrap the prepared strawberry jam in half (Figure 4), cut the half into strips with equal width to make caterpillar back strips (Figure 5), and press the bottom while closing the mouth (Figure 6) for the last fermentation.

5. Brush the surface of the fermented caterpillar with egg liquid, preheat the oven to 180℃ and bake for 20 minutes.