Santa Bread
1.
After the oil method, knead until the dough is smooth, you can pull out a thicker film, add butter, knead until the butter is completely absorbed, at this time, the dough can be pulled out of the glove film and fermented for the first time. Ferment until the dough does not collapse or shrink with chopsticks soaked in water.
2.
Exhaust the dough, roughly divide it into two portions, take another two small balls and knead it round and let it relax for 20 minutes.
The two small balls of dough are used for the balls and nose of Santa Claus hats. Don't be big.
3.
After the relaxation is over, take one of the two large doughs and cut one-fifth to prepare the brim of the hat and the beard on the lips of Santa Claus.
4.
Take another four-fifths of the dough and roll it out into a long triangle. Move to the baking tray.
5.
The other large dough is rolled out into a fan shape. Also transfer to the baking sheet, pressing the bottom edge of the triangle.
6.
Fan-shaped dough can be cut with scissors, or cut with a plastic scraper, curl it willfully to form a big beard! ~
7.
Divide the one-fifth cut from the big dough into two, roll one out and make it as Santa’s hat brim, press both sides under the triangle, and cut one into a bow tie style, place it on top of the big beard, and curl few times.
8.
Fold the top corner of the triangle back a bit, use the divided dough to make the ball on the hat, and place it at the top corner of the triangle. Put one of the balls from step 2 on the mustache as Santa’s nose. Press two larger chocolate beans to make Santa’s eyes.
9.
Put the baking tray in the oven to use the fermentation function for the second fermentation. A cup of hot water can be placed next to it.
After fermenting for 20 minutes, mix the red yeast rice powder with a little bit of water, and apply it to Santa’s hat ball, brim and nose, add a little more water, and foam the hat. Let it dry a little, and apply the whole egg liquid all over.
Bake at 175 degrees for about 23 minutes. Or adjust it according to your own oven temperature.
Tips:
1. This formula has a slightly higher water content. If you are afraid of stickiness, you can reduce 5-8g of water, or adjust it according to the water absorption of your own bread flour!
2. The second fermentation time should not be too long, otherwise it may deform too much. I said 20 minutes is the oven fermentation function + a cup of boiling water environment, if your room temperature is too low, 20 minutes may not work! ~
