Chinese styled christmas food santa bun
Nowadays, we celebrate all kinds of festivals.Christmas is one of them. Children love it perhaps because they want gifts.But the food isn't particularly fancy, with past attempts at Western-style cakes and pies. They weren't very popular.The family still prefers Chinese-flavored foods.Therefore, we decided to make a steamed Christmas Santa out of buns. Without artificial colors,red in dough can be achieved using red yeast rice or beet juice. However, for nutrition and freshness, beet juice is the better choice. The brighter the color after steaming, the redder it looks; whereas red heart sweet potato juice lacks color after steaming.Beet roots and red heart sweet potatoes are similar. A regular juicer requires straining, but a high-capacity juicer like the Nine-Yang V920 is much easier to use.Simply put in the beet root, and you get fresh juice within minutes.[Ingredients]Beet Juice: Three beetroots, 100ml of pure water Red Dough:
300g flour 10g milk powder 10g sugar
3g yeast 155g beet juice White Dough:
300g flour
10g milk powder 10g sugar 3g yeast 150ml water[Steps]1 Peel the beets, cut larger ones into chunks and smaller ones directly for juicing. 2 Start the juicer with the outlet valve closed; place the beets inside.
3 After juicing, add 100ml of pure water to dilute the juice slightly, preventing it from being too dark. 4 Put all white dough ingredients into a bread maker and knead until smooth.
5 Do the same with the red dough ingredients.6 Allow the red and white doughs to rest for half an hour or let them double in size before use. 7 Divide the white dough into five small portions, and the red dough into three, with the largest about 90g; adjust as needed during preparation.
8 Roll out one of the larger portions to make a face, about 0.5cm thick.
9 Roll out the largest red portion to be about 0.3cm thick.
10 Fold the red round dough and place it at the quarter point on the white round.
11 Fold backward into a triangular shape,
12 twist one end toward the side.
13 Roll out the largest white portion to make an oval.14 Fold in half, cut into strips without fully severing them; use chopsticks if necessary for safety. 15 Twist each strip into a rope and form it into a beard shape.
16 Place the beards below the face, slightly arched. Take a small ball of dough to make a cap.
17 Roll this small ball into a teardrop shape with a pointed end.
Divide the white dough into five small portions, and the red dough into three portions. The largest piece should be about 90 grams; this can be adjusted during the process.
18 Attach it above the nose and below the beard.
19 Use two black beans for eyes.
20 Take small portions of red and white dough, roll them into ropes, bend them to make a cane.
21 Place in a baking tray and allow to rise for half an hour.
22 Steam bake for 18 minutes.
Roll out the largest white dough portion into an oval shape.
Fold it in half and cut into strips without cutting all the way through; for safety, you can use a chopstick to hold them together.
Twist each strip into a rope to make hair.
Arrange the hair below the face, curving slightly. Take a small ball of dough for the hat.
Roll a small portion of dough into a pointy shape with a narrow middle and two pointed ends.
Place it above the hair but below where the nose will be.
Use two black beans as eyes.
Make a cane by rolling red and white dough into a rope, then bending it.
Let it rise in the baking tray for half an hour.
Steam it.Bake in the oven. For 18 minutes.
