Piggy buns

Mix all the ingredients and knead them into a smooth dough (don’t pour all the milk in at once, but pour it word by word), put it in a basin and cover it with a cloth to ferment

Take out the fermented dough and deflate it on the chopping board (that is, knead the dough again)

Kneaded dough again

Use a knife to divide the dough in half

Knead half of it into a long strip

Divide the long dough into several even portions (just estimate, because the bags are all about the same size, so they look more beautiful, hehe)

Tighten the divided small dough inwards

Turn the tightened dough over

Use the shape of your hands (as shown in the picture) to clasp the dough and draw circles to make the dough rounder

Slice ham into thin slices

Cut the ham slices into rectangles and then cut them into quarter triangles

The triangle is the piglet’s ears, and the cut side is the piglet’s mouth

First put the ears and mouth together

Melt the chocolate, dip your chopsticks into the chocolate and dot your eyes

The cute pig shape is completed, and then the dough is proofed for 15 minutes (this is the second fermentation, so that the air in the dough is completely saturated)

Pour cold water into a steamer, steam over high heat for 20 minutes, and simmer for another 3-5 minutes before serving

Little Piggy is out of the pot!

Very soft and delicious! And it looks cute! The babies love to eat!

Overview

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Ingredients

Steps