WHAT YOU NEED

Ingredients

250 grams of starch
3 grams of high-sugar yeast powder
70 grams of cream
20 grams of butter
Two cocoa beans
A little red pepper or strawberry powder
40 grams of fine sugar
80 grams of pure milk
38 grams of whole egg juice
2 grams of salt
3 grams of cocoa powder

How TO MADE Christmas reindeer bread

Steps 1 to 4

1. The other ingredients in the main ingredient, except butter, are first put together and rubbed until the surface is smooth, allowing a thicker film to be pulled out.

2. Then add butter and knead until a thin, tough film can be pulled out.

3. A little less than 1/3 of the dough is added to the cocoa powder and mixed evenly.

4. The two-colored dough is placed in two separate basins, and the first fermentation is carried out by covering the preservative film.

Steps 5 to 8

5. The dough is fermented with water-soaked chopsticks to prevent it from collapsing and shrinking.

6. The two colored doughs are separately pressed and exhausted.

7. The cocoa dough is divided into two equal rolls to be used.

8. The white dough is divided into 5 g to make the reindeer's nose, 20 g for its two ears, 100 g of dough for the upper half of the reindeer's face, and the remaining part for the lower half of the face, respectively rolled loose for 15 minutes.

Steps 9 to 12

9. After loosening, take the above 100 g of dough, roll the exhaust gas and flatten it from the middle with a scraper.

10. Another large dough is rolled and gently flattened and pressed onto the half of the dough that has been pressed with a razor blade.

11. Transfer to the grill.

12. Roll the dough as the nose in the strawberry powder and stick it in the middle of the large dough to the upper position.

13. The ear dough is cut in half from the middle, taking one of them with a razor blade and flattening it in the middle of the cut.

14. Similarly, put strawberry powder on it and stick it to your head.

15. Cocoa dough is crushed separately.

16. Cut into three pieces on one side, without cutting on the other side.

17. The three slices of dough are rolled into a roll, and the other side is also flipped over.

18. The interface needs to be pressed.

19. Combined.

20. Make an eye out for the toast-resistant cocoa bean press.

21. Put the pan in the oven together, put it in a cup of boiling water, use the fermentation function of the oven to ferment for 15 to 20 minutes, preheat the oven to 185 degrees, bake for about 23 minutes, until the surface is colored.

22. Or adjust it yourself according to the condition of your oven.

23.

Handy cooking tips

　　There are too many details, the dough needs a little bit of egg yolk when it sticks together.2 If the room temperature is high, the dough will ferment in the process of forming, the dough should not be baked for too long, otherwise the deformation after baking will look bad ~ 3 Add water to adjust according to the water absorption of your own flour