Santa Bread
1.
Put the main ingredients into the bread machine one by one. Add the liquid raw milk and egg liquid first, then put salt and sugar in the two corners, continue to pour in the high-gluten flour, and dig a hole in the flour to put in the yeast. This time I don’t use the post-oil method, and use the bread machine to knead the dough directly with the butter to the complete stage.
2.
Continue to start the bread machine fermentation program
3.
Prove the dough to 2.5 times its size
4.
Take out the dough and vent it, and divide it into 150 grams, 120 grams, and the remaining dough. Except for the dough during making, the rest of the dough is covered with plastic wrap
5.
Roll 150 grams of dough into a drop shape with a rolling pin
6.
Put in the baking tray
7.
Roll 120 grams of dough into a semicircle with a rolling pin
8.
Use kitchen scissors to cut out Santa's beard
9.
Place it on the drop-shaped dough as shown
10.
Make a curled beard one by one, with both sides behind the dripping dough
11.
The remaining dough is divided into 15 grams of brim, 7 grams of cap ball, 2 grams of nose, and 5 grams of beard. Each eye is about 1 gram, add cocoa powder and knead well and weigh
12.
Place it on the main dough as shown in the figure, with the brim at both ends receiving behind the dough
13.
Place the original baking tray with water on the bottom layer, the grill on the middle layer, and place the baking tray on the grill. Start the fermentation function, fermentation is about 30 minutes
14.
Add a little water to Huiertong red pigment and mix thoroughly
15.
Take out the fermented bread and paint the hat and nose with red. You can also lightly embellish blush and red lips. Brush evenly with a thin layer of egg liquid
16.
After the oven has double-barreled baking function at 160 degrees, put it in the baking tray and bake for 20 minutes
17.
During the baking process, cover the tin foil according to the coloring to prevent the color from being too dark
Tips:
1. As the bread will expand after fermentation, do not squeeze the facial features too tightly.
2. In order to maintain the uniform color of the bread, you can cover it with tin foil when it is slightly colored, and take out the tin foil in the last few minutes and bake it for a while to observe the coloring.
