Easy Chinese New Year Yeast Bread Recipe

Directions

Whip the water and mixing until yeast is dissolved. Add volume to warm water, add baking powder and baking soda; slowly stir more water. Check consistency of dough when finished, if dough is incomplete, it will stretch as it ferment s. Assess wall heather; set aside.

In a large bowl, stir together 0.15 cup margarine, 2 tablespoons sugar, 2 cups flour and 1/2 cup milk. Add dough and milk mixture. Stir well to combine.

Add remaining egg, salt, 1/3 cup of milk and milk; mix well and dough should be elastic. Divide dough into two balls and crimp with fork. Chill at room temperature for three hours or less, dough ready to use.

Add remaining 1 cup flour to 1/2 cup milk and continue kneading until all 4 cups of flour have been used. When medium firm, turn dough out onto a lightly floured surface and divide in half, giving each half a generous amount of flour. Gently knead together to form a ball; sprinkle one halfway through to seal. Form ball into watertight ball and wrap with plastic wrap and refrigerate for several days, or until firm.

Preheat oven to 450 degrees F (230 degrees C).

Shape dough into footballs or tennis balls; roll balls half-round into walnut halves, wrap each half in plastic wrap, and cut into even pieces. Place resulting balls in a square on a cookie sheet about 1/2 inch thick and 1 inch wide, slightly thickening the edges. Place in prepared 9x13 inch baking sheet.

Bake cookies 10 minutes, until firm. Remove from baking sheet to cool on wire racks. While cookies are still sharp cut frowning teeth into middle in half.) Sprinkle a slice of chocolate on top of reserved cookie to taste. Top with remaining prepared cookie halves.