Baking | Caterpillar Bread Recipe

1️⃣ Beat all ingredients except butter and salt until a thick membrane forms, then add butter and salt and beat until a smooth, elastic membrane forms. 2️⃣ Round the dough and let it rest at room temperature for 40 minutes. After resting, deflate the dough, divide it into 10 equal portions, round them, and let them rest for 15 minutes. 3️⃣ Deflate the rested dough, roll it out with a rolling pin, flip it over, stretch it thin, and roll it up from top to bottom, pinching the seam closed. 4️⃣ Roll it into a long strip (about 25cm) and place it in the oven on the proofing setting to proof. 5️⃣ Heat butter, salt, granulated sugar, and water until the butter melts. After boiling, remove from heat, add low-gluten flour, and stir until there is no dry flour. Stir over low heat for 3 minutes until a thin film forms on the bottom. 6️⃣ Let it cool slightly, then add room temperature egg liquid in batches (stir well after each addition). 7️⃣ The final state should be an inverted triangle shape when lifted. 8️⃣ Ferment until doubled in size, then pipe on the cream puff filling (as shown in the picture above). 9️⃣ Bake in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for 17 minutes. 10️⃣ Let it cool slightly, then cut it in half lengthwise with a serrated knife, without cutting all the way through. 11️⃣ 12️⃣ Whip the butter and granulated sugar until stiff peaks form. Pipe a line of cream at the bottom, then pipe more lines. Sprinkle with powdered sugar.