Deer garland bread

1. Except for butter, all ingredients in the main ingredient are placed in the bread machine bucket, and the bread machine cover is opened and kneaded throughout the process

2. Bread machine selection and noodle program, lid opening, time set to 15 minutes

3. After the time is up, add softened butter

4. Select the kneading program again on the bread machine, set the time to 15 minutes, and knead the dough smooth again. Repeat this step again, and the entire kneading program is 3 times (including the one before adding butter)

5. After the program ends, take out the dough and check its status. You can pull out a thin and elastic film

6. Without fermentation, divide the dough directly into 11 portions (10 equal to 50 grams, and the other dough is slightly larger), roll the dough into circles, cover it with plastic wrap, and let it stand at room temperature for 15 minutes

7. Take out a dough

8. Roll it into a long tongue shape

9. After flipping, tidy up the shape and roll it up from top to bottom

10. Roll up

11. Take two small doughs and add red yeast powder and cocoa powder (for eyes and mouth) respectively. Cover all the doughs with plastic wrap and let them stand at room temperature for another 15 minutes

12. Roll a portion of the dough into small strips, cut it with scissors to make horns, and then pull out a piece of dough and divide it into small pieces. Roll it out and press it with chopsticks to make ears

13. Divide the bean paste into small pieces of 10 grams each and set them aside for later use

After the dough is left to stand, take out the dough and roll it into a long tongue shape, trying to roll it out as long as possible (exhaust can be more thorough, and the finished bread will be smoother and more beautiful)

15. Roll up from top to bottom and form a circle

16. Organize into circles, roll into round dough pieces, and wrap in bean paste

17. Like baozi, reunion, with the mouth facing downwards

18. Place it in a circular baking tray, attach horns and ears, use cocoa dough for the eyes, use natural color dough for the nose, and make a Santa Claus in the middle to make the finished product more beautiful and vivid. Santa Claus recipe: Two white doughs, one big and one small, gather together to make the body. Use red dough to make the hat and clothes, and cocoa dough to make the eyes and mouth

19. Use a little red dough to make the mouth of the elk