Cat’s Home Bakery ~ Caterpillar Bread
Ingredients
- 320 bread flour
- 1 egg
- 5 yeast
- 3 salt
- 30 butter
- 30 sugar
- 160 milk
Instructions
- Add all ingredients except butter and salt to a bowl. Knead for 7-8 minutes, then add softened butter and salt. Knead into a smooth dough.
- Keep kneading, keep kneading! Since we're not using a stand mixer, use your hands to knead vigorously until you achieve the windowpane test (glove membrane).
- Once smooth, place in a bowl and let rise for 20-30 minutes.
- Let rise at room temperature for 30 minutes.
- Divide into 6 equal portions, shape into rounds with smooth side up, and rest for about 15 minutes.
- Gently deflate and roll from the center outward into an oval shape.
- Flip over, flatten the bottom edge thin, roll from the top down into a cylinder shape. Rest for 5 minutes.
- Roll evenly to about 28cm long, place on baking sheet with space between each. Proof at 32°C in the oven until doubled in size (time varies).
- Brush surface with egg wash.
- Pipe homemade custard cream on top. Bake in preheated oven at 180°C for 16-18 minutes.
- Remove from oven, tap pan to release steam, then transfer to cooling rack.
- For filled version, slice lengthwise and pipe custard cream or whipped cream inside.
