1. Put the main ingredients in the bread bucket in order.
2. Bread machine dough program.
3. After the procedure is over, take it out for shaping.
4. After fully venting, divide the dough into 20%, 30%, and 50%.
5.
Then divide 20% of the dough into proportions: 20% (pompon of the hat), 20% (nose), and 60% (side of the hat.)
Cover with plastic wrap and relax for 15-20 minutes.
6. Divide the 5 doughs into two (make 2 Santas).
7. Knead 50% of the dough into a drop shape.
8.
Use a rolling stick to roll it into a big drop shape, and roll it out as long as possible.
9.
30% of the dough is used as the beard part, and use a rolling stick to roll into a semi-circular dough.
10. Use scissors to cut from one side and cut into strips.
11.
Cover the lower part of the drop-shaped dough and twist the beard with your hands to make it a little more natural.
12. Then use two 20% dough to make pompoms for the nose and hat.
13.
30% of the dough is rolled into a long strip and pressed under the main dough as a cap.
14. Order raisins (soaked for 20 minutes beforehand) as eyes, and then put them in a warm place for secondary fermentation.
15. The second serve is over.
16. Brush the surface with liquid egg yolk.
17. Put it in a preheated oven and bake at 200°C for 15 minutes.
18. Take out and let cool.
19. Finished picture.
Tips:1. Different ovens have different time lengths, please adjust by yourself.
2. Yeast should be increased or decreased according to the climate.
