Santa Claus Meal Pack
1.
All the bread ingredients except butter are put into the bread machine (in the order of liquid first, flour type), dig a hole in the middle of the flour, pour the yeast powder in, and start the dough mixing process.
2.
Knead for about 10 minutes. After the dough is formed, add butter to continue kneading.
3.
Knead until the dough comes out of the film, showing an expansion stage, and the dough time is about 30 minutes.
4.
Arrange the kneaded dough and leave it in the bread machine for direct fermentation.
5.
While the dough is fermenting, make the pumpkin filling, cut the pumpkin into thin slices, and heat it in the microwave for 2 to 3 minutes until cooked.
6.
Mash the pumpkin into a puree and sieve it through a sieve.
7.
Put the pumpkin puree in a non-stick pan and stir-fry. Add in sugar and salad oil three or four times. The pumpkin puree will become thicker and thicker.
8.
Add cornstarch and stir fry to help the pumpkin filling take shape.
9.
Stir fry until the pumpkin puree forms a dough, and the bottom of the pan is not sticky with the scraper.
10.
Let the pumpkin filling cool slightly and divide into 4 equal portions, each about 20 grams.
11.
When the dough is doubled, dip your fingers in flour and poke holes so that it does not collapse or rebound.
12.
Take the dough out and let it out, then divide it into 4 equal parts, each about 93 grams.
13.
Cut each portion of dough into 28 grams of small dough (as a decorative part of the Santa Claus surface), set aside and cover with plastic wrap for later use.
14.
Round the large dough, cover it with plastic wrap, and let it rest for 10 minutes.
15.
Take a portion of loose dough, roll it into a round sheet, and place a portion of pumpkin filling.
16.
Just like a bun, close your mouth and squeeze it tightly.
17.
Arrange the stuffing dough into an oval shape, press it gently with your hands, and place it into a non-stick baking pan with the mouth facing down.
18.
Put it into the oven for the second fermentation. Put a bowl of hot water under the oven to keep the humidity. It will be about twice as big.
19.
Take out the fermented dough, and brush a layer of egg liquid on the surface.
20.
Then take a little red pigment and brush on one end of the dough to make the hat part. (I use liquid pigments here. For non-liquid pigments, you can apply a few drops of hydration and then brush)
21.
Put it into the middle layer of the preheated oven and heat it up and down at 175 degrees for about 15 minutes. (After coloring, you can cover with tin foil to prevent the color from being too dark)
22.
Take out the baked bread.
23.
Make each 28 grams of small dough into 5 grams of hat tip, 4 grams of brim, 9 grams of long beard strips, 4 grams of nose, 2 3 grams of short beard, and arrange the shapes according to the above picture.
24.
Use a spatula to cut out long beard strips.
25.
Put the finished small decorative dough on the meal bag and dip it on the surface with water.
26.
Put it into the preheated oven and bake at 170 degrees for about 8 minutes. (Please be sure to adjust the baking temperature and time according to the respective oven conditions, pay attention to observe the color of the bread)
27.
After baking it out of the oven, decorate your eyes with a dark chocolate pen that melts in water.
Tips:
1. Please adjust the liquid volume appropriately according to the water absorption of flour.
2. Pumpkin filling can be replaced with other fillings, such as purple potato filling, red bean paste filling, coconut filling and custard filling, etc.
3. Please adjust the baking temperature and time according to the respective oven conditions, pay attention to the coloring, and cover the tin foil after coloring to prevent the color from darkening.
