For The Sack of Nostalgia- A recipe of Caterpillar Bread

Growing up, the time that we kids looked forward the most was when the bread van pull into the neighborhood. We usually called the man behind the wheel- "the bread van uncle". Sadly, I don't recall having another nicer name for the movable vendor who sells various kinds of Asian breads, pastries and snacks out of the back of his van. Normally, we could hear the unmistakable rumbling of his weathered engine with the loud and clear honking miles away, and would patiently wait for it to arrive at its designated stop, usually under a shady tree, 2 houses down from ours at 4p.m.

My younger brother Alan would always get a hot dog bun, I think he is a devoted hot dog buns follower. Sometime I would get something chocolatey, such as a chocolate cream bun, or sometime I would join him and get a hot dog bun.

So where is this going and what does this have to do with the Caterpillar Bread, you ask? Well, I believe that this caterpillar breads that surfaced and proliferated in many Asian bakeries in late 90's was a derivative of my brother's favorite hot dog bun. And wouldn't it be fun if I could recreate his childhood favorite bread and surprise him when we meet again? I have a feeling that the hot dog bun may still be his favorite bun now. Some things just never change. :p

I don't think mine turned out looking like caterpillars, they looked more like turtles, but it was a fun project to undertake on a weekend nonetheless! OCT like to bring them to work on busy days when he doesn't have time for a proper lunch.

I used the basic sweet dough from the pork floss bun recipe, and squeezed light mayo and ketchup on top of the breads, together with pork floss before baking. A taste which is reminiscent of home.....

*I will type out the detailed recipe soon, but trust me, the step by step instructions above is easier to follow. :)*

Caterpillar Bread

one batch of basic sweet bun dough
1 pack of sausages/franks
mayonaise
ketchup

Divide the basic sweet dough into 70g pieces and mould them into balls. Let them rest for 10 minutes, then roll them flat with a rolling pin.

Put the sausage on the center of the dough and fold the dough into halves. Lightly pinch to seal. Cut each folded dough into 8 small portions, leaving 1/3 from the sealed edges uncut. (The dough should resemble a comb at this point.)

Twist first cut portion to the left, and second to the right, repeat this for the rest of the portions. Place the shaped dough onto a greased baking sheet and press each lightly. Let the dough prove for 45 minutes.

Brush with egg wash, and drizzle ketchup, followed by mayonaise on top.

Bake at 375F for 15-20 minutes or until the breads look golden brown. You can pipe some mayonaise and ketchup on top if desired (for presentation) and sprinkle the optional pork floss.