Caterpillar Bread (Made with Fashuai Steam Oven)

Put all ingredients except butter and salt into the bread machine.

Knead the dough for 20 minutes.

Add salt and butter, and knead until a glove-like membrane forms.

Ferment for 40 minutes.

Add the egg yolks to the sugar and stir until the sugar is half melted.

Add half of the milk and mix evenly.

Stir in the sifted flour evenly.

Finally, add the remaining milk and mix well.

Sift twice, make sure to sift.

Simmer the milk in a small pot over low heat, stirring constantly until it becomes thick.

Put it into a piping bag and refrigerate for later use.

Let the dough rise until it doubles in size, then take it out to release the gas, and divide it evenly into 4 portions.

Degas the dough and roll it into a ball, cover with plastic wrap, and let it rest for 20 minutes.

Roll the dough into an oval shape, pat out the excess air bubbles on both sides, and flip it over.

Gently pat away the excess bubbles and roll it up from top to bottom.

Tighten the closing, place it into the mold, and ferment until it doubles in size.

Brush the surface with egg wash and squeeze on custard.

Set the Fashuai steam oven to upper and lower bake mode at 165°C, and bake for 25 minutes.

After cooling, make a cut in the middle and squeeze in the cream, and it's ready.

The caterpillar cream bread is ready~