Minced pork bun with small feet(xiao jiao ya rou song bao )

Minced pork bun with small feet

Introduction:

"I still remember that the baby's little feet are so white, fat and lovely. Now the baby grows up day by day, and the little feet are getting bigger. Now I love baking, and I have made a lot of bread. This kind of bread is made with pumpkin millet porridge soup and coarse grains. The little guy likes it very much!"

Production steps:

Step 1: beat the eggs evenly

Step 2: put 80g millet porridge, egg liquid, milk, flour, sugar, salt and yeast into the bread barrel. (because the water absorption of flour is different, milk should not be added at one time) leave a little egg liquid to rinse the surface

Step 3: press the automatic face blending program twice

Step 4: add 20g butter at the end of the last mixing, and press the mixing procedure twice again

Step 5: knead until the film comes out

Step 6: take out the dough and ferment at room temperature

Step 7: ferment the dough to twice the size

Step 8: exhaust the dough and divide it into equal segments

Step 9: put the meat floss into the condensed milk and stir well

Step 10: take a small piece of dough and wrap it in minced meat

Step 11: make it into a foot shape and put it on the baking tray,

Step 12: after all wrapped, put it into the oven, and then put a bowl of hot water in the next layer for twice fermentation

Step 13: after fermentation, rinse the egg liquid on the surface, put it into the preheated oven and bake it at 170 ℃ for about 20 minutes

Materials required:

High gluten flour: 300g

Egg: 1

Meat floss: 50g

Melon millet porridge: 80g

Butter: 20g

Sugar: 20g

Salt: 1g

Condensed milk: 30g

Yeast: 2G

Milk: 30g

Note: I think it's softer to make soup bread.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xiao Jiao Ya Rou Song Bao