Red Yeast Rice Santa's Pattern Pasta
1.
Prepare materials. Flour: 500g (divide into two parts, one part is 300g, used to make white dough; the other part is 200g, used to make red dough)
2.
Red yeast rice: 25g, yeast: 5g, aluminum-free baking powder: 3g, black beans: a few grains, water: appropriate amount
3.
Press the red yeast rice into a powder, add water to boil, filter out the residue with gauze, leave the red yeast rice water, and leave it to warm for later use. You can also buy ready-made red yeast rice noodles for direct mixing. I think the red yeast rice water made by myself is more at ease.
4.
Mix noodles and ferment. Divide 500g of flour into two parts: one part 300g for the white dough, and one part 200g for the red dough. Put yeast: 3g, baking powder: 2g into the white dough, mix well and add warm water to mix the noodles. Put yeast: 2g, baking powder: 1g into the red dough, mix well and add the warm red yeast rice water to make the noodles. Cover the reconciled dough with a moist cloth and place it in a warm place and wait for it to ferment. When the dough reaches 1.5 to 2 times its original size, it will be fine.
5.
We divide the white dough into 5 parts, as shown in the picture. 1#2# dough is the same size, 3#4# is the same size, 5# is the smallest.
6.
We divide the red dough into 3 parts, as shown in the picture. Among them, 7# is the smallest.
7.
Flatten the 1# dough used to make the face and set aside.
8.
Roll the long beard 2# dough into an oval shape. Spread a thin layer on the upward side, then fold it in half.
9.
Use a knife to cut out a thin strip perpendicular to the fold line. Do not cut off the whole side.
10.
Pull up a thin sliced strip and twist it spirally from the head to the tip. Each one is done the same way, and Santa’s beard is formed.
11.
Roll the 6# dough used to make the hat into a big round piece, and roll it out a little thinner around it.
12.
Roll up one side and roll it twice, and the brim will be formed.
13.
Place the hat on your face, covering about a quarter of the face, and fold the ends of the brim back and fix it on the back of the face.
14.
Fold the round left and right sides of the hat back, now you can see the triangle of the hat, right?
15.
Pull the top of the hat in the direction of the brim to make the tip of the hat hang down, and stick the hat ball 3# dough on the top. You can apply a little water to stick it firmly.
16.
Assemble the finished long beard on the face. Stick the beard firmly to the lower edge of the face according to the curvature of the chin, and pay attention to pressing and strengthening the ends.
17.
Pinch the two-handed Hu 5# dough into a long strip, thin in the middle and thin in the two vertices.
18.
Glue the nose 7# dough to the center of the face. Pick two black beans of the same size for the eyes and place them in a suitable position. After confirming that the facial features are beautiful, compact the black beans. Be sure to press them so that the black beans sink into the noodles so that the steamed eyes will not fall off. Glue the beard between the nose and the beard.
19.
Pinch the 5# and 8# double-color dough of the crutches into long strips, twist them together into a twist shape, and pinch both ends to prevent them from falling apart.
20.
Make the twist strips into the shape of a crutch.
21.
After the second fermentation, the volume of the observing surface becomes larger, and the surface of the dough is in a fluffy state, put it on the pot, and steam it for 15 minutes after boiling (END)
Tips:
1. The amount of water depends on the draft of the flour. The dough should be slightly harder, otherwise it will not be good for shape.
2. After turning off the fire, let it cool for 3-5 minutes and then lift the lid to prevent the product from collapsing due to rapid cooling, which will affect the appearance.
3. This Santa Claus has a relatively large body. If it is made smaller, it can be reduced in proportion to the ingredients, and the steaming time will be shortened accordingly.
