Christmas socks Mantou

All the ingredients in the main ingredient are put into the bread machine bucket.

2. Knead into dough.

3. Knead into a smooth dough.

4. The bread machine starts the fermentation program and the dough is fermented to twice its size.

5. Take out the dough and let it vent. Add 200 grams of red yeast powder to make red dough, and 10 grams of dough to make green dough.

6. The red dough is divided into 4 small pieces of 50 grams each. The red dough is rolled out into a 10cm long x cm wide oval shape with the upper and lower ends wide.

7. Bend it into a sock shape, roll 5g white dough into a rectangle to make a sock mouth, roll green dough into two oval patches, place them in front of the sock and at the corner, install small flowers on the top (5 small white dough into a small flower), and complete the Mantou embryo of the sock in turn.

8. Serve with cold water, put the raw germ of sock Mantou into the steamer, wake up again for 20 minutes, steam on the fire, steam for 15 minutes after the steam is out, and then steam for 3-5 minutes after the fire is off.