1. Prepare the materials.
2. Combine all the ingredients except butter and knead into a dough that is soft and hard.
3. After adding the butter, continue to knead until it expands, and a thinner and flexible film can be pulled out.
4. Put the kneaded dough in a warm place for a fermentation. Dip your fingers in the flour and poke holes without collapsing or shrinking. The fermentation is over.
5. Vent the fermented dough and divide it into four evenly. Divide each large dough into a small dough, about 30 grams, and let it relax for 15 minutes.
6. Take a large loose dough, roll it into a round dough piece, and wrap it with red bean paste.
7. Pinch the mouth like a bun, and pinch the mouth tightly.
8. Then arrange the stuffed dough into an oval shape, flatten it slightly, and put it into the baking tray with the mouth down for secondary fermentation.
9. After the second fermentation, brush a layer of egg liquid on the surface, and then brush one end of the dough with a little red pigment to make a Santa hat.
10. Put it into the preheated oven, fire up and down, middle level, 180 degrees for about 12 minutes.
11. When baking, use the small dough to separate the hat head, brim, beard, nose, and beard.
12. After baking, put some water on the beard and nose on the bread, and then sift flour on the beard.
13. Put it into the oven again, and bake it at 180 degrees for about 7 minutes.
14. After it's out of the oven, dot your eyes with chocolate liquid, and Santa is ready.
15. Cute and cute Santa Claus meal bag.
Tips:The amount of milk should be adjusted according to the water absorption of the flour. The baking time should also be adjusted according to your own oven.
