Santa Bread

Name: Santa Bread
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 270g High-gluten flour; 50g Caster sugar; 55g Light cream; 35g egg; 35g milk; (65 degrees) 80g Soup; 2g salt; 28g butter; 6g yeast

by Susuai Food

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

When my daughter was young, during Christmas, my dad and I would secretly stuff her favorite gifts into a big and beautiful Christmas sock. The confidentiality work was done very well to convince my daughter that there really is a Santa Claus in the world.
However, my daughter was a little skeptical about this, and asked how Santa Claus climbed in from the chimney and how he knew what kind of gifts the children liked. A series of questions often shot at me like a cascade, which caught me off guard. .
At Christmas when the daughter was four years old, the kindergarten teachers had a lively and joyous holiday for them and invited their parents to join them. When Santa Claus came to the classroom to divide the candy, the children all went up and surrounded Santa Claus. The woman was too short to grab, so she pulled Santa’s trousers, and finally pulled Santa’s trousers off. The daughter discovered that this old man was wearing pantyhose like the teacher wears!
Since then, Santa’s "lie" has been seen through by her daughter, but every year at Christmas, I hope that I will dress up my home in a more festive atmosphere and ask for some gifts she likes.
Christmas is coming again. I have long wanted to make some Santa Claus bread for her to warm up the atmosphere in advance, but I only saw some photos in the magazine without specific recipes, so I used my favorite 65 degrees. I tried to make a few soup recipes, but I didn't expect to be highly praised by my daughter. The method is very simple, so friends might as well try to make them.

Attached 65-degree soup method: (put it in the refrigerator for three days and it won’t be bad)
Material: 40 grams of high powder, 200 grams of water
1. Put the high-flour and water into a small pot and mix well until there are no dry flour particles. Heat to 65 degrees off the fire on a low fire. While heating, use an electric appliance to keep stirring to avoid sticking the pot.
2. Cover the fresh-keeping film immediately when it is warm. Pay attention that the fresh-keeping film should be attached to the surface of the batter to prevent a layer of dry skin from forming on the surface. (It is best to keep it cool and refrigerate overnight before using.)

Ingredients

270g High-gluten Flour
50g Caster Sugar
55g Light Cream
35g Egg
35g Milk
(65 degrees) 80g Soup
2g Salt
28g Butter
6g Yeast

Santa Bread

1. Put all the bread ingredients except butter and knead together until the dough is smooth, put in the butter and continue to knead until the film is formed, and then carry out the first fermentation

2. Take out the made dough and vent it into 10 small doughs of 35 grams and 5 small doughs of 30 grams, round and relax for 15 minutes, take a small 35 grams of dough and roll it into an oval cake for Santa’s face

3. Take a 30g small noodle and roll it into a triangle-like noodle. Fold the pointed part over one piece, and roll the round part underneath to make it a Santa’s hat.

4. Take 3 grams from the remaining dough and knead a small ball for the top of the hat, then take 5 grams and knead it into a small ball for the nose

5. Take another 35 g small dough and roll it into an oval shape and fold it in half

6. Cut into thin strips with a knife, and twist each strip into a spiral

7. Just pack all of the prepared, and put it on the baking tray for secondary fermentation. When it is finished, brush the whole with egg liquid.

8. Add some red yeast rice powder to the remaining egg mixture to make it red. Use the red egg mixture to brush Santa’s hat and nose red. Preheat the oven at 210 degrees and bake for 10 minutes. Take it out and let cool

9. Sift the cap ball and mustache with powdered sugar, then use melted chocolate to draw the eyes

Tips:
1. The bread made by this recipe is very soft. It is my favorite recipe. You can make 5 Santa Clauses at a time. If you don't like to make so many leftovers, it can be made into cream rolls. Here it is;
2. It should be noted that the facial features of Santa Claus should be kept secret, otherwise the facial features will be deformed after the second shot and then roasting;
3. I don't like to use pigments, so I use egg liquid and red yeast rice powder to make it red, the shade of color is what I like;
4. During the baking process, the cap and nose should be covered with tin foil after the color is good, but do not cover the beard, wait until the beard is completely covered with tin foil.