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How to make Matcha Caterpillar Cream Bread

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 1

    1

    We prepare the Polish starter in advance. Mix 100 grams of high-gluten flour, 100 grams of water, and 1 gram of yeast together until there is no dry powder. Ferment for 3-4 hours at room temperature around 25°C. It will expand to 3-4 times in size. There will be many small bubbles on the surface and many mesh pores in the internal tissue. If there is no sour smell, it means it is ready.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 2

    2

    Next, make the main dough. First mix 260 grams of high-gluten flour, 45 grams of white sugar, 4 grams of salt, and 4 grams of yeast.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 3

    3

    Add Polish starter, 100g of milk, 1 egg (55g), put them together on the cooking machineStart stirring.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too greasy, one piece at a time. Steps: 4

    4

    Stir for about 7-10 minutes. After stirring to form a rough film, add 25 grams of unsalted butter that has been softened evenly at room temperature and continue stirring.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too greasy, one piece at a time. Steps to make: 5

    5

    Stir for another 12-15 minutes, and you should be able to knead out a thin glove film.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too greasy, one piece at a time. Steps: 6

    6

    Take out the dough, divide it evenly into 2 parts, wrap one part of the original dough in plastic wrap. Ferment at room temperature 25°C until doubled in size.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too greasy, one piece at a time. Steps: 7

    7

    Mix 6 grams of matcha powder and 6 grams of vegetable oil until the color is even.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 8

    8

    Add the matcha paste into a portion of the dough and mix in a mixer.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 9

    9

    Stir until the color is uniform.

  • Matcha Caterpillar Butter Bread, fresh matcha, sweet cream, delicious but not greasy, one piece at a time is not enough! Steps: 10

    10

    Wrap in plastic wrap and ferment at room temperature 25°C.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 11

    11

    Ferment for about 1-2 hours until doubled in size.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 12

    12

    Take out 2 fermented doughs and divide each into 4 pieces, for a total of 8 small doughs.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 13

    13

    After making a ball, wrap it in plastic wrap and let it rest for 5 minutes.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too greasy, one piece at a time. Steps: 14

    14

    Take a piece of dough and roll it into a shape of beef tongue.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too greasy, one piece at a time. Steps to make: 15

    15

    Fold both sides inwards.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 16

    16

    Then fold the two sides in half and pinch tightly.

  • Matcha caterpillar butter bread, fresh matcha, sweet cream, delicious and not greasy, once Not enough! Steps: 17

    17

    Finally, turn it over and place it on the baking sheet.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 18

    18

    Make all the dough once and put it into the oven for secondary fermentation. The oven temperature is 35℃, the humidity is 80℃, ferment for 40-60 minutes until it is 1.5-2 times in size (note: put a bowl of hot water in the oven to help fermentation).

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 19

    19

    While the dough is fermenting, let’s make the custard sauce. Put 20 grams of water, 20 grams of unsalted butter, and 20 grams of white sugar together and bring to a slight boil.

  • Matcha Caterpillar Cream Bread, fresh matcha, sweet cream, delicious but not greasy, one piece at a time is not enough! Steps: 20

    20

    Then add 25 grams of low-gluten flour, turn off the heat and use a spatula to mix into a uniform batter.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 21

    21

    After the batter cools down a bit, add 30 grams of egg liquid at room temperature in three batches, mixing well each time and then adding the egg liquid.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 22

    22

    Stir until it becomes a silky paste.

  • Matcha Maomao Bug butter bread, freshMatcha, sweet cream, delicious but not greasy, one piece at a time is not enough! Steps: 23

    23

    Then put it into a piping bag and set aside.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 24

    24

    Take out the fermented bread, brush a layer of egg wash on the surface of the original bread, squeeze on the prepared custard sauce, and put it in the preheated oven.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too greasy, one piece at a time. Steps: 25

    25

    Preheat the oven to 170°C, then put the bread in and bake for about 17-20 minutes (pay attention to the surface during baking and cover it with a piece of tin foil to prevent the surface from being too burnt.)

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 26

    26

    After baking, take it out and let it cool completely, then cut a knife in the middle.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 27

    27

    But don’t cut it off. (Note: If there is residual temperature, the butter will melt.)

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 28

    28

    Beat 220 grams of whipping cream and 20 grams of white sugar until 9 portions of hard foam form, put into a piping bag and set aside.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 29

    29

    Put the cream in the middle.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 30

    30

    Finally sprinkle a layer of powdered sugar for decoration.

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too satisfying, one piece at a time! Steps: 31

    31

    The classic childhood snack, caterpillar butter bread, complete O(∩_∩)O

  • Matcha Maomao Insect butter bread, fresh matcha, sweet cream, delicious and not too greasy, one piece at a time. Steps: 32

    32

    Fresh matcha and sweet cream, delicious but not greasy, one piece at a time is not enough!

  • Matcha Caterpillar Butter Bread, fresh matcha, sweet cream, delicious but not greasy, one piece at a time is not enough! Steps: 33

    33

    Soft and elastic, sweet in the mouth, and incredibly delicious.

Tips

1. Each brand of flour has different water absorption. Flour and water can be added as appropriate according to the water absorption of the flour.
2. The baking time can be fine-tuned according to the temperament of your own oven.
3. After the baking surface is colored, cover it with a piece of tin foil to prevent the surface from being too burnt.
4. Matcha powder is oil-soluble and needs oil to dissolve well. If you use water, you need boiling water and high-speed stirring to dissolve it.

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