1. Mix the milk, eggs, salt, and sugar first, then pour in the high-gluten flour, finally add the yeast powder, then put the butter, and start kneading the dough
2. Knead the noodles, cover them with plastic wrap, and keep them in the refrigerator for 18 hours
3. The next day, take out the dough, it is not twice as big
4. Place in a warm place, the dough will be doubled
5. Knead and relax for 15 minutes
6. The dough can be pulled out of the membrane
7. Take a 40g dough and roll it into an oval cake to make Santa’s face
8. Take a 35g dough and roll it into a triangle
9. Fold the pointed part on top and roll up the round part below to make Santa’s hat. Then knead 6 grams of small balls to make Santa’s nose, and 4 grams of small balls to make pompoms for the hat.
10. Take another 40 grams of dough and roll it into an oval shape and fold it in half
11. Cut into thin strips with a knife
12. Each one is twisted into a spiral
13. Put everything up and put it in the oven for 2 fermentations
14. Brush it with egg wash
15. Put the rest of the egg liquid into the red yeast rice powder to make it red
16. Brush Santa's hat and nose red
17. Preheat the oven to 150 degrees
18. Bake for 15 minutes, take out and let cool
19. The chocolate is melted and put in the piping bag
20. Draw eyes
21. finished
Tips:The bread made by this recipe is very soft and can make 3 Santas.
