1. Prepare all the ingredients, first put water, honey, milk powder, fine sugar, high-gluten flour and fresh yeast into the bucket of the bread machine. The yeast should be placed on top of the high-gluten flour
2. Then turn on the kneading function of the bread machine, knead until the dough is smooth and expanded, then add butter and salt, turn on the kneading function again, and knead until the dough can pull out a thinner film.
3. The kneaded dough is taken out to divide 18 grams of white dough, and the remaining dough is ready to be added with matcha powder
4. The remaining dough is about 272 grams, add 5 grams of matcha powder
5. Use your hands to knead the matcha powder into the white dough completely and knead evenly.
6. Just separate 18 grams of small white dough, and then divide into two portions, one is 10 grams for making bows, red velvet liquid or red yeast powder is added, and the other is 8 grams for snowman, and the separated portion is 10 grams. Add red velvet liquid or red yeast powder to the dough and knead it evenly by hand
7. Add colors and knead separately, put them in the box, and then cover with a lid or plastic wrap for one shot. Pay attention to the opening when putting it out, don’t put it too densely, leave some space for it.
8. The dough is fermented at a temperature of 26 degrees, and it will be twice as large as the dough. Dip your fingers with flour and poke a hole in the middle of the dough. The hole does not shrink and does not collapse. It is good for fermentation.
9. Apply butter to the 7-inch hollow mold and set it aside for later use
10. After the dough is fermented, first take out the matcha dough and put it on the kneading mat to press and exhaust the steam, then divide it into 16 equal parts
11. Knead the divided small doughs into round shapes, first take 8 portions and put them into the hollow mold, and divide the gap between the two small doughs evenly.
12. The other 8 portions are placed in the gap between the two small doughs that have been placed before, and they should be staggered.
13. 8 grams of white dough is divided into 4 equal parts, each is 2 grams, and then knead into a circle separately
14. After kneading, stick the two small doughs tightly together, and then use toothpicks or other sharp objects to poke holes in the white dough, one hole in the white dough, and two holes in the other.
15. Then put the colored sugar pellets into the hole, so that the little snowman is ready
16. Move the finished snowman to the green dough and place it in the middle of the two small doughs.
17. Next, make the bow, roll out the red dough, and cut into 4 strips
18. Take the long one in the middle and fold the two ends toward the middle
19. Then take the long one in the middle to wrap the middle and modify it into a knot
20. Cut the remaining two pieces of dough into ribbons
21. Then move the finished bow onto the bread Christmas ring
22. Put everything in the mold after finishing
23. The fermentation tank is adjusted to 36 degrees, the humidity is adjusted to 78%, and it is placed in the second heating process, and it will be 1.5 times the size of the dough. If there is no fermentation tank at home, use the fermentation function of the oven, and adjust the fermentation function to about 35- 38 degrees, put a bowl of warm water under the oven about 40 degrees
24. Take out the fermented dough and press it lightly with your fingers. The dough will rebound slowly and it will be fermented. Be careful not to send it out. It will not look good when it is baked.
25.
Changdi air oven preheats the upper and lower fire at 160 degrees in advance, and preheats for 10 minutes. After preheating, put the bread into the middle and lower layer of the oven, and the upper and lower fire is 140 degrees, and the baking time is 32 minutes.
26. Take it out from the oven and put it on the drying net to dry
27. Prepare edible color pens in advance, or use bamboo charcoal powder + water to adjust into melanin, and draw expressions on the little snowman
28. After the white chocolate melts in heat insulation water
29. Dip a toothpick on the surface of the bread, just a little bit to make a Christmas wreath
Tips:1. The water absorption of each type of flour is different, 5 grams of water should be reserved to see if the dough is dry before adding
2. Do not send the first serve, the first serve will affect the second serve, and also affect the flavor of the finished product
3. Don't send too much for the second hair, the finished product will be deformed if it is too large
4. Pay attention to the temperature of the oven, adjust it according to the temperature of your own oven, the temperature of the recipe is only for reference
