Piggy Steamed Buns

Prepare flour

Dissolve yeast powder with warm water

Slowly add the yeast water to the flour and knead it into a dough, cover it with plastic wrap and place it in a warm place for fermentation (add the amount of water according to the water absorption of different flours)

Ferment until it doubles in size, and the fermentation is complete if it does not shrink when poked with your finger

When you pull the dough apart, the inside of the dough will have even pores like a sponge, and it will ferment very well

After the dough is deflated, divide it into small pieces of about 50 grams or 60 grams. You can also choose 40 grams if you like (the cute piglets are cuter)

Add a little red yeast rice powder to the remaining white dough and knead it into pink dough

Roll out the pink dough into thin sheets and use a medium piping tip to carve a round pig nose

Then use a small round decorating tip to carve two piglet nostrils on the round pig nose dough piece

Cut the remaining pink dough into a suitable square, then cut it into triangles, and dimple the two corners of the triangle into pig ears

Apply a little water and stick the pig’s nose and ears on

Put it into the steamer for secondary fermentation, and the secondary fermentation will take half an hour

Steam the steamed buns over high heat for 20 minutes, turn off the heat and simmer for about 3 to 5 minutes. Let the steamed piggy buns cool slightly and use chocolate sauce to draw the piggy eyes (if you can’t finish it, heat the pig eyes next time so they won’t melt)

Pink little pig🐷

Finished product pictures

Finished product pictures

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