Santa Rose Sauce Bread
1.
Put the main ingredients except butter into the mixing bucket to start mixing
2.
After kneading into dough, put in softened butter cubes to continue kneading
3.
Knead until the film is ready
4.
Ferment in a warm place to double the size
5.
Squeeze the exhaust and divide it into 4 parts, or 6 parts
6.
Take one portion and cut into two, the larger one and the smaller one (about 65%/35%)
7.
Knead the larger piece of dough into a round cake, add an appropriate amount of rosette sauce
8.
Roll up
9.
Oval
10.
Arrange into a baking tray and ferment in a warm and humid place
11.
Fermented to 1.5 times the size, the surface is brushed with egg liquid
12.
Drop a few drops of the red pigment to dissolve, use a brush to brush one end to make a hat (I use red yeast rice lees)
13.
Put it in the preheated oven at 180 degrees for 10 minutes
14.
Divide the smaller dough that was previously divided into 2 parts, and make the two smaller parts into the shape shown in the figure. Roll out a thinner piece of dough to make a beard, rub a thin strip to make the side of the hat, and the rest are the nose and the hat. Hair ball
15.
After being out of the oven, dip a little water and wrap the sides of the hat separately, add the beard, nose and hat ball
16.
Sift flour on the beard, brush the nose and brim with egg liquid, put it in the preheated oven, and leave it at 180 degrees for about 8 minutes.
17.
Bake the bread and let it cool. After the chocolate melts, draw your eyes.
18.
Began to eat
Tips:
I learned this recipe from the famous bean fruit gourmet "Swallow's Nest", thank you very much! She made six, I was lazy and made four!
This separate operation is to show the shades of color. If the shape is baked at one time, the color of the hat and the beard will be very dark, so that the baking will have the needed layering.
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