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

Fine sugar ... 4 grams

Butter ... 20g.

Water ... 30 ml.

High gluten flour ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

Eggs ...1piece

Fine sugar ... 20 grams

Water ... 55 ml.

Yeast ... 3g.

Milk powder ...15g

Qin berry sauce ... right amount

Specific method of caterpillar bread:

1. Put the water, butter and fine sugar in Tang Zhong into a container, boil it while stirring, remove it from the fire, pour it 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 material, mix the cooled small pieces of Tangke 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 stripes (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.