Matcha Caterpillar Cream Bread, fresh matcha, sweet cream, delicious but not greasy, one is never enough!

We prepare the Polish starter in advance by mixing 100 grams of high-gluten flour, 100 grams of water, and 1 gram of yeast together until there is no dry flour. Ferment at room temperature around 25°C for 3-4 hours until it expands 3-4 times in size. The surface will have many small bubbles, and the internal texture will have many net-like air holes. If it doesn't smell sour, it is ready.

Next, make the main dough. First, mix together 260g of bread flour, 45g of granulated sugar, 4g of salt, and 4g of yeast.

Then add the Polish starter, 100 grams of milk, 1 egg (55 grams), and put them all together in the stand mixer to start mixing.

First, stir for about 7-10 minutes. After forming a coarse film, add 25 grams of unsalted butter softened to room temperature and mix until evenly combined, then continue stirring.

After stirring for about another 12-15 minutes, you should be able to knead out a thin glove-like membrane.

Take out the dough and evenly divide it into 2 portions. Wrap one portion of the plain dough with plastic wrap. Let it ferment at room temperature of 25°C until it doubles in size.

6 grams of matcha powder and 6 grams of vegetable oil, stir until the color is uniform.

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

Stir until the color is uniform.

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

Ferment for about 1-2 hours, until it doubles in size.

Take out the two fermented doughs, divide each into four, making a total of eight small dough pieces.

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

Take a piece of dough and roll it into the shape of a cow's tongue.

Fold both sides inward.

Fold both sides inwards again and pinch them tightly to close.

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

Operate all the doughs once, then put them in the oven for a second fermentation. Set the oven temperature to 35°C and humidity to 80%, and ferment for 40–60 minutes until they are 1.5–2 times larger (Note: placing a bowl of hot water in the oven helps with fermentation).

While the dough is fermenting, let's make the custard. Put 20 grams of water, 20 grams of unsalted butter, and 20 grams of granulated sugar together and cook until it just begins to boil.

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

After the batter has cooled slightly, add 30 grams of room temperature beaten eggs in three portions, mixing well each time before adding the next portion.

Mix until it becomes a smooth paste.

Then put it into a piping bag and set it aside.

Take out the fermented bread, brush a layer of egg wash on the surface of the plain bread, pipe the prepared custard, and then put it into the preheated oven.

Preheat the oven to 170°C, then put in the bread and bake for about 17-20 minutes (during baking, if the surface starts to brown, cover it with a sheet of aluminum foil to prevent it from getting too dark).

Take it out after baking and let it cool completely, then cut a slit in the middle.

But don't cut it off. (Note: If there is any residual warmth, it will cause the cream to melt.)

220 grams of light cream and 20 grams of granulated sugar, whip until it reaches stiff peaks at 90% firmness, then put into a piping bag and set aside.

Squeeze the cream in the middle.

Finally, sprinkle a layer of powdered sugar for decoration.

A classic childhood snack, caterpillar cream bread, completed O(∩_∩)O

Fresh matcha combined with sweet cream, delicious but not greasy, one bar at a time is never enough!

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