1. Prepare the materials
2. Add milk, eggs and other liquids to the bread bucket one by one, sugar in one corner, salt in the other corner, sift in the high-gluten flour, dig a small hole in the flour, put the yeast, and then cover the flour
3. Start two kneading programs, and then start the baking program to ferment the dough
4. Take out the fermented dough and knead it evenly
5. Divide evenly into small doses and cover with plastic wrap for 15 minutes
6. Take a piece of dough for filling, press it into a foot shape, divide one of the pasta into several portions, and stick the small round ball on the foot
7. Place in the baking tray
8. Put it in the oven for second fermentation, 45 degrees for 40 minutes
9. The fermented dough is taken out and brushed with egg liquid
10. Preheat the oven to 160 degrees, set the middle layer and bake for 20 minutes
11. Big golden chubby feet are out.
Tips:1. The amount of yeast is adjusted according to the indoor temperature, usually 3g-4g.
2. Different ovens have different baking times, which are for reference only.
3. Reserve one third of the egg liquid, and finally brush it on the bread.
