Christmas Highlight Four: Old Christmas Bread
1.
Prepare to weigh all materials.
2.
Put all the ingredients except butter into the mixing bucket of the cook machine.
3.
After mixing at low speed to form a dough, put in the softened butter and knead it to the complete stage, which is commonly known as the glove film. As shown in the figure.
4.
Divide the mixed dough into 3 equal parts, take one part of the dough and add two drops of red velvet solution and knead well.
5.
Knead 2 parts of white dough evenly and round it and place it in a container. Knead and round 1 part of red dough and place it in another container. Put it in the refrigerator at 5 degrees Celsius and leave it to ferment for 24 hours.
6.
After 24 hours, take out the dough and warm it up to 28 degrees at room temperature, and just poke the hole with your finger without shrinking it.
7.
Here are 2 Santa Breads. So we first divide the red dough into 2 equal parts, and the white dough into 4 equal parts. Round 6 doughs and relax for 15 to 20 minutes.
8.
Separate 8 grams of each of the two red doughs to make Santa Claus noses. Divide two pieces of 5 g dough from four white dough pieces to make pompoms on Santa's hats. As shown
9.
First take a white dough and roll it into an oval shape. This is the face of Santa Claus. Then take a red dough to make Santa’s hat, and roll the dough into a triangle shape that is the Eiffel Tower 🗼, as shown in the figure.
10.
The top part of the hat is folded over, and the lower part of the brim is rolled up, as shown in the figure
11.
Then round the white pompon dough and place it on the fold, so that Santa’s hat is ready.
12.
Then combine the hat with the face. It is best to put it on the baking tray, mine is a non-stick baking tray, and I put it directly on the combination.
13.
Take another white dough and roll it into an oval shape. Fold it in half. Do not align it. If it is sticky, sprinkle it with high flour to prevent it from sticking.
14.
Cut into thin strips with a plastic knife, cut as shown in the picture, don't cut it.
15.
Assemble the beard on the face, twisting each one into a spiral.
16.
Put on the red nose of the old man. Decorate your eyes with raisins or black sesame seeds, put them in a warm and humid place for final fermentation, about 30 to 40 minutes.
17.
Put it into the preheated oven and bake at 170°C for 18 minutes. The fire time is based on your own oven. After 10 minutes, if you don’t want to paint too dark, you can add tin foil to make the finished product look better.
18.
After it is out of the oven, let the grill net to cool down, and Meimeida can be bagged and given away or eaten. 😄
Tips:
1: The amount of water is increased or decreased according to the water absorption of your own flour. Bread dough like this kind of bread dough that needs to be shaped should not be too soft, that is, the amount of water should not be too large.
2: The eyes can also be drawn with melted chocolate.
3: One shot here is refrigerated fermentation, you can also ferment at room temperature, the refrigerated temperature should not be too high, or it will be too low, 4 to 5 degrees.
