Chinese Western Festival--santa Mantou
1.
Peel the beets, cut larger pieces, and squeeze the smaller ones.
2.
Start up Joyoung V920 large-caliber juicer, close the juice outlet valve, and put the beets directly.
3.
Finally, put 100ml of pure water into the juicer and turn the juicer for a while to produce the juice. Adding water can also dilute the color of the beet juice to prevent it from becoming too thick.
4.
Put the white dough material, 300 grams of flour, milk powder, 10 grams of sugar, 10 grams of baking powder, 3 grams of baking powder, and 150 grams of water, into the bread machine, knead it smoothly, and take it out for later use.
5.
Then put 300 grams of red dough material, flour, 10 grams of white sugar, 10 grams of baking powder, 3 grams of beet juice, and 155 grams of beet juice into the bread machine and knead it smoothly.
6.
The red and white dough can be used in half an hour, or it can be fermented twice as large and reused.
7.
The white dough is divided into five small doses and the red dough three doses. The largest one is about 90 grams. This can be adjusted at any time during the making process.
8.
Roll out the larger dough to make a face, half a centimeter thick.
9.
The largest red dough is rolled into a round, about 0.3 cm thick.
10.
Fold the side of the red circle and place it on a quarter of the white circle.
11.
Fold back into a triangle, twist the tip to one side.
12.
Take a small white dough and make a cap ball.
13.
Take the largest white dough and roll it into an oval.
14.
Fold it in half and cut into strips. Don't cut it. You can use chopsticks to keep it safe.
15.
The thin strips are twisted into a rope to make a beard.
16.
Place the beard on the underside of the face in a slightly curved shape, and take a small piece of dough as a cap ball.
17.
Take a small dough and knead it into a thin center and two pointed ends.
18.
Put it on the beard and under the nose.
19.
Take two black beans for eyes. Take a small red and white ball, twist it into a rope and then bend it into a crutch.
20.
Let it ferment for half an hour in the baking tray and put it in the steaming oven for 18 minutes.
Tips:
Only make Santa Claus red and white dough about 3:1, you can make 2-3 Santa Claus, and the dough can be used for other pasta. You can also pack bean paste and other stuffing in places such as face cap balls.
