1. Put the above ingredients in the bread bucket one by one, put the yeast in the middle of the flour at the end, and start the kneading program for 30 minutes.
2.
After kneading the dough, start the fermentation process for one hour.
3. The kneaded dough is fermented 2.5 times larger in the barrel. Dip a little flour with your fingers and poke a hole in the dough. If the hole does not retract, the dough is well fermented.
4.
Put the dough on the chopping board, flatten it, and let it out.
5. Divide into 12 portions
6.
Knead round, cover with plastic wrap and wake up for 15 minutes
7.
Take a piece of dough, roll it out with a rolling pin, wrap it with pork floss, and pinch it tightly.
8.
Arrange into an oval shape, squeeze the middle and lower parts, make eight soles, and place them in a non-stick baking pan.
9.
The remaining four doughs are kneaded, and each dough is divided into 10 portions.
10. Round each dough and place five sets on top of the soles of your feet to make your toes.
11. Put the baking tray in the oven and ferment to double the size, and then brush with a layer of whole egg mixture.
12. Preheat the oven, the upper tube is 140 degrees, the lower tube is 180 degrees, 20 minutes
13. After being out of the oven, release the mold and place it on the grid rack to cool until it is warmed and put in a bag for storage
Tips:The temperature of the oven can be adjusted flexibly according to your own oven.
