Santa Bag (medium Species)
1.
First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin, cover with plastic wrap, and put it in the refrigerator to ferment for 17 hours.
2.
Tear the middle seeds into small pieces, add ingredients other than butter and knead until they form a dough. Add butter and stir until it is smooth and thin. Take out two thirds of the dough and put it in a basin, and cover with plastic wrap.
3.
Add the red yeast rice powder to the other third of the dough and continue to stir until absorbed. Cover with plastic wrap and leave to ferment for 30 minutes in a warm place.
4.
Divide the original color dough into 2 portions after fermentation. Take out one 10 grams and one 13 grams of red bread. Roll round, cover with plastic wrap, and relax for 15 minutes.
5.
Flatten the loosened raw color dough, vent it, roll it into a rectangular shape, and put it in a baking tray.
6.
Roll the red dough into a large triangle.
7.
Roll up the close side two times, and fold down the tip of the triangle diagonally
8.
Start to make a beard, roll out another raw color dough into an oval shape
9.
Use a scraper to cut out the strips
10.
Assemble: Place the noodles on the lower part of the face, and roll the beard. Put the hat on the upper part, round the ball and place it on the tip of the hat. Place the big ball as a nose. Use two black raisins for eyes.
11.
Put a bowl of hot water under the oven and put the bread in for the final fermentation. It will ferment for about 30 minutes. Finally, the fermentation is over, and the surface is brushed with egg liquid.
12.
Put it into the preheated 170℃ oven, lower the middle and lower, and heat it up and down for about 18 minutes until it is colored.
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