1, roll a cylindrical shape, flatten one side to make the toe,
2, pinch a small nest with your thumb on one side,
3, roll a small round dough piece, put it on the toe part, the excess can be used with a knife, cut off, or folded back to the bottom of the shoe.
4, roll a long strip of dough and wrap it around the shoe to make the edge.
5, paste a square face piece,
6, roll a thin strip, make laces, cross around, make the feeling of laces.
Two: walnut bag pastry, and the flour can use brown sugar and flour, you can also use cocoa powder and flour, so that the color on the image of some of the more basic operation belongs to a more basic a shape.
Practice
1, wrapped with your favorite filling, sealing pinch.
2, use tweezers to pinch vertically, pinching the main pattern of walnuts.
3, use tweezers to pinch sideways, pinching out the small lines, the shape is ready.
Tips
1, the dough should be kneaded for a while, kneaded to three light, for the principle of the foundation, kneaded to the extension of the stage is best.
2, fermented buns, pay attention to the exhaust, more kneading, steamed buns out of the surface is smooth.
3, the above 5 kinds of modeling, belonging to the shape of the steamed bread is not easy to deformation, you can practice more.