How do you make your own Bean Caterpillar Bread? What is the ratio of the recipe? First of all, we need to prepare: 180g high gluten flour, 3G yeast, 10g sugar, 3G salt, 20g butter and 180g bean paste.

1. Mix all ingredients except bean paste. Knead until it reaches the expansion stage (film can be pulled out), then ferment until double in size. Divide the bean paste into 6 portions and roll them into a circle, 30g each. Since today's theme is the molding of dosa bread, the kneading stage is simply covered and no printing is required.

2. Knead and exhaust the fermented dough, roll it out into a strip, and divide it into six even portions of about 55g each. then knead each small dose separately, and cover with plastic wrap to relax for 10 minutes. It is necessary to relax this step. The relaxed dough is more conducive to molding.

3. After 10 minutes, start the operation. Take a dose and flatten it. Thin it with your hands. Gently pull it into a round shape with a thicker point in the center and slightly thinner edges. Then take the pre-prepared bean paste filling and push the dough upwards with the mouth of a tiger until it closes. Pinch it tightly at the point of closure and then turn the dose into a round shape again. The pattern of unused dosa bread is beautiful and practical. It's easy to see.

4, the same way all to do well. Take a dosa dough and gently pull it into an oval shape with your hands, then roll it thin with a rolling pin. Roll it on both sides to ensure evenness. This technique should be light and the skin should not break. Then use a knife to make a flower cutter on the surface. Note here: the inside of the dosa should be exposed and the bottom should not be cut. The width of the flower knife should be as even as possible. Then turn it over and roll it from bottom to top, from one side to the other. It turns into a caterpillar. This is the first method.

5. The second method: the above steps are the same as the first method. Finally, after making the caterpillar, connect the two ends, insert one end into the other, and gently pinch it with your hand to prevent it from spreading halfway. This creates the shape of the swirl.