1. Mix flour (high powder, low powder), yeast, white sugar, salt, egg liquid and water, knead until the dough is slightly smooth, add softened butter, continue to knead to the fully extended stage (you can pull out the glove film), let it warm and moist Ferment for an hour
2. After the dough is fermented, vent it and divide it into two large portions and one small portion.
3. Add a large portion of the dough to cocoa powder and knead it into a brown dough, and add a small portion of it to red coloring (you can also use red yeast powder instead) and knead it into a red dough.
4. Divide the three kinds of dough into different sizes as shown in the picture. The two large brown and two white ones are the same size as the heads of the elk and Santa Claus, and the two large red ones are used as Santa’s hats. , The smallest four brown balls are used as the ears of the elk, and the other six small balls of the same size are used as the balls on the nose and hat
5. Knead the dough as the head slightly longer and place it in the baking tray alternately
6. Shape the big red dough into the shape of a hat and cover it on the white dough, add a small white ball on top, and put the nose and ears on the corresponding parts, and put it in a warm place to continue the second shot.
7. Fermentation is complete
8. Brush the brim of Santa’s hat, hat ball and chin with egg wash, sprinkle with coconut paste, oven 180 degrees, 16min
9. After baking is complete, let cool, melt the dark chocolate and draw the eyebrows, use decorative sugar to paste the chocolate on the face of the elk, and you're done!
