Little feet pork floss buns

Overview

I still remember that the baby’s newborn feet were so white, plump and cute. Now the baby is growing up day by day and the feet are gradually getting bigger. Now that I love baking, I have made a lot of bread. For this bread, I specially made it with pumpkin and millet porridge. The soup is made with whole grain bread. The little one likes it very much!

Tags

• baking
• children
• cake
• afternoon tea
• children's day
• butter
• condensed milk
• egg
• high gluten flour
• miangua and millet porridge
• pork floss
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Beat the eggs evenly

   

2. 2 Put 80 grams of millet porridge, egg liquid, milk, flour, sugar, salt, and yeast into the bread barrel in sequence. (Because the water absorption of flour is different, it is best not to add all the milk at once) Leave a little egg liquid to rinse the surface

   

3. 3 Press the automatic dough kneading program twice

   

4. 4 After the last kneading, add 20 grams of butter and press the kneading program twice again

   

5. 5 Knead until a thin film comes out

   

6. 6 Take the dough out and let it rise at room temperature

   

7. 7 Let the dough rise until doubled in size

   

8. 8 Deflate the risen dough into strips and then divide it into equal portions

   

9. 9 Add pork floss into condensed milk and stir well

   

10. 10 Take a small piece of dough and wrap it with meat floss filling

    

11. 11 Shape it into a foot shape and put it on the baking sheet,

    

12. 12 After everything is wrapped, put it in the oven and put a bowl of hot water on the bottom layer for two fermentations

    

13. 13 After fermentation, pour egg liquid on the surface, put it in the preheated oven, and bake at 170 degrees for about 20 minutes