Caterpillar Bread | A Classic Recreation of Childhood Favorite Cream Bread

Choux paste: Add milk, sugar, and salt to a saucepan and melt the butter over low heat.

Bring to a boil, add the low-gluten flour, turn off the heat, and quickly stir to cook the flour.

Add the eggs and stir quickly into a paste.

Ensure the paste is free of lumps, then transfer into a piping bag for later use.

This dough is the same as the previous dough for Taiwanese rolls like sausage bread or floss rolls. Divide the dough into portions of 80g each, round them, and let them rest for 20 minutes.

Roll the rested dough thinly with a rolling pin.

Flip it over and thin out the bottom layer.

Roll it up.

Elongate the rolls, ensuring uniform thickness.

Leave sufficient space between the rolls for proofing. Place a bowl of warm water in the oven and proof at 30°C for about 1 hour.

Brush the proofed dough with egg wash.

Pipe the choux paste on top.

Preheat the oven to 190°C (top) and 170°C (bottom) and bake on the middle-lower rack for about 15-20 minutes.

Soften the butter and mix it with condensed milk. Use a hand mixer to whip it.

Whip until pale and smooth, resembling cream.

Place the egg whites, sugar, and a few drops of lemon juice into a container.

Prepare water and granulated sugar in a pot.

Whip the egg whites to soft peaks with a hand mixer.

Boil the sugar and water in the pot and gradually add the syrup to the whipped egg whites while mixing to cook them.

This is also how you make meringue.

Add a few drops of rum for flavor; skip it for kids.

Fold the whipped meringue into the buttercream.

Mix evenly with a hand mixer.

Prepare a piping bag with a star tip.

Load the buttercream into the piping bag.

Cool the baked bread and slice it open, without cutting completely through.

Pipe the buttercream into the bread.

The nostalgic caterpillar bread is now complete.