1. Put the middle kind of material into the bread machine, start the fermentation dough program, and complete it in about 1 and a half hours. During the mixing process, observe the dry humidity of the flour, add an appropriate amount of water, not too thin, I added 20g of water.
2. After the middle seed dough is finished, take it out.
3. Add other materials except butter into the bread machine, and tear the medium-type dough into small balls and add it. Start the kneading program, add butter for about 10 minutes, restart the kneading program, about 23 minutes.
4. The dough can be pulled out of the glove film, exhausted, and relaxed for 15 minutes.
5. Take three small doughs and add appropriate amounts of red, yellow, and green food colorings.
6. Take three larger doughs, knead them into 70 cm long strips, and spread dry flour on the surface. Don't be too thick, it will grow bigger after fermentation.
7. Weave the two ends separately from the middle, weave them into a braid shape, and then surround them into a ring.
8. Decorative leaves: Take out the green dough and knead into small strips. Scissors cut out the serrations. You can cut both sides or only one side. The other is to press out an oval leaf, add a stalk, and then cut out the veins with a knife.
9. Christmas hat: Roll the red dough into an oval shape, roll up one end and fold the other end.
10. Sugar stick: Roll the two-color dough into a long strip and twist it together.
11. Use small dough balls to embellish the spare places.
12. Put a pot of hot water in the oven to ferment the dough to 2.5 times the size.
13. Preheat oven 1 and bake at 180 degrees for 12 minutes. Cover with tin foil when the color changes slightly to prevent scorching. Take it out at 10 minutes, brush with high-concentration honey water, continue to bake for 1-2 minutes, and take it out of the oven.
Tips:The decorative leaves have sharp corners, which are easy to burn, and can be covered with tin foil separately in advance.
