1. raw material.
2. Put all the ingredients except butter and jam into the bread machine, and repeatedly start the kneading program of ordinary bread for a total of 20 minutes.
3. Pull out the film.
4. Put the butter in, start the ordinary bread program again, knead the dough for 10 minutes, and knead the butter into the dough.
5. Take out the dough, put it in the oven, and put boiling water in the baking pan at the bottom of the oven to start the fermentation process. If your temperature is high, you can also ferment at room temperature.
6. The dough grows to 2.5 times the size.
7. Take out the dough and knead it evenly, divide it into 8 portions after venting, and divide each portion into two large and small pieces of dough, and knead well.
8. Take a large dough and press it flat, wrap it with hawthorn stuffing, press it flat, and shape it into the shape of a foot board.
9. Take the small dough and divide it into 5 small doughs to make toes, and wait for 2 fermentations.
10. After the bread dough is 1.5 times the size again, brush the surface with egg yolk liquid, put it in the middle of the oven, and fire up and down at 180 degrees, and bake for 5 minutes, until the surface is colored and moved to the lower layer of the oven, and bake for another 10 minutes.
11. Baked little feet bread.
12. Cute little feet, are you willing to eat?
Tips:Because of the second proofing of the dough, the toes of the little feet and the soles of the feet will naturally stick together.
Each oven has different models and slightly different temperatures. Please adjust the baking temperature according to the actual situation.
This recipe can bake 8 small foot breads the size of an adult's palm. My oven is 25 liters, so I bake 2 pans.
