Ingredients

200 grams of high-gluten flour

50 grams of yogurt

48 grams of milk

Fine sugar 28g

1/2 tsp salt

15g butter

3g dry yeast

28g egg liquid

Fillings:

Adequate amount of custard sauce

How to make foot bread

Take out the dough, deflate and divide it into 6 30g pieces Small dough, the remaining large dough is divided into 14 small doughs of 7 grams and 14 small doughs of 4 grams.

Roll 30 grams of dough into a disc shape.

Put in appropriate amount of custard sauce.

Carefully close the mouth, wrap the filling in and roll it into a round shape.

Gently squeeze the stuffed dough with both hands and shape it into the shape of the sole of a foot.

Take another 7 grams of dough, roll it into two balls, and place it on the two foot fat positions in the middle. Take two pieces of 4 grams of dough, roll it into two balls, and place them on the left and right sides of the 7 grams of dough to form a foot shape. Arrange on greased baking sheet.

Put it in a warm and humid place for final fermentation. After fermentation is complete, brush a layer of milk on the surface (except for the portion size).

Put it into the middle rack of the oven preheated to 180 degrees, bake for 15 minutes on top and bottom heat, take it out of the oven and let it cool.