Caterpillar Bread - Traditional and Classic Coexistence!

1. Heat the milk in the microwave for 20 seconds until warm, then pour yeast into the warm milk and let it sit for about 8 minutes, stirring evenly. A mixture of high gluten flour, honey, milk powder, eggs, sugar, salt, milk, and yeast is kneaded into a smooth surface dough. Butter softens at room temperature, break into small pieces and add them to the dough. Continue kneading until it reaches the expansion stage where the film can be pulled out.

2. Roll the kneaded dough into a round shape and let it ferment once in a warm place until it is 2.5 times larger.

3. Ventilate the fermented dough, divide it into 6 equal parts, knead it into long strips, cover it with plastic wrap and let it relax for 15 minutes.

4. Roll out the long strip of dough

5. Apply jam (you can use any filling you like) and make a few cuts near 1/3 of the filling.

6. Roll it up into a cylindrical shape.

7. Place it into a baking tray for final fermentation.

8. After fermentation, brush the surface with egg and milk mixture and put it in the oven. Baking: Preheat the oven to 140 degrees Celsius for 20 minutes, color the surface and cover it with tin foil. (Please adjust the time and temperature appropriately according to the temperament of your own oven)