Good Luck and Mother Pig Steamed Buns

Name: Good Luck and Mother Pig Steamed Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 2g yeast; 100g warm water; 15g Caster sugar; Some Red yeast powder; Some Edible bamboo charcoal powder; Some Pumpkin powder; Some Strawberry powder; Some Corn oil

by The Rhyme of the Sea Food

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The mother and son pig steamed buns are very popular on Douyin. To make this mother and son pig steamed buns, you need to do it in two steps. First, make piglets and then make sows. You can do it in two days, or you can do it all at once like I did. Generally, I use the one-time fermentation method to make styled steamed buns, because it takes a little longer to make the dough, so the first dough fermentation is not necessary. It only needs to be shaped and fermented. The finished steamed buns are very noisy and soft, not solid taste.
Fruit and vegetable powder is added to the formula, not coloring, so you can eat it with confidence. The amount added is not too much and it can’t be weighed out. You can add it according to the color of the dough until you are satisfied. After adding the toner, knead vigorously to knead the toner into the dough. The unprocessed dough must be covered with plastic wrap to prevent it from drying out. "

Ingredients

Good Luck and Mother Pig Steamed Buns

1. Use warm water to dissolve the yeast and sugar. If you want steamed buns to be more fragrant and nutritious, you can add 5-10 grams of milk powder to the flour

Good Luck and Mother Pig Steamed Buns recipe

2. Pour the yeast water into the flour and knead it into a smooth dough

3. Divide the dough into 5 small 10-g doughs, knead them round and place them on greased paper. Add 12 grams of dough to strawberry powder and knead into pink dough, 17 grams of dough into red yeast rice powder and knead into red dough, 10 grams of dough into pumpkin powder and knead into yellow dough, 2 grams of dough into bamboo charcoal powder and knead into black dough

4. Pull out a little bit of the pink dough, roll it into a sheet, cut it into a square, and cut it diagonally to make a total of 10 triangles, which are used to make 5 pig’s ears

5. Glue the ears to the corresponding position. If you want to stick it more firmly, you can get some water. The black dough pulled out a little bit and made eyes. Pull out a little bit of pink dough, make a nose, and poke two small holes with a toothpick. Knead the pink dough into thin strips, cut into 5 pieces, stick them behind the pigs, and make pig tails

6. After making it, put it on the steamer of the Dongling breakfast machine and let it stand in a warm place for 15 minutes (you can put hot water in the steamer when the room temperature is low, and then put the steamer). After proofing, turn to high-grade, boil the water and steam for 6 minutes on medium and low heat. After steaming, turn off the heat and simmer for 3 minutes before uncovering.

7. When the piglet steamed buns are soaked up, immediately make the sow steamed buns. Roll out the red dough and cut it into large squares. Rub the yellow dough into a slender shape, and then flatten it. Cut out the appropriate length and spell out the word "Ji". , Glued to the red dough sheet. Poke a row of small holes with a toothpick so that the good luck character is done

8. Knead the 215 g large dough for a while to exhaust (because of these steps, the dough has been fermented almost twice as large), and then roll it into an oval dough, thick in the middle and a little thin on the sides. Don't roll the dough too thin. Brush each steamed piglet bun to cool with a layer of corn oil to prevent sticking, and place it in the middle of the dough

9. Pinch the mouth tightly and place it on the greased paper

10. Use pink dough to make pig ears. Pinch the upper part of the ear a little thinner and the lower part a little thicker. Dip some water

11. Stick it on so that the pig ears can stand up. Then make the eyes, pig nose and pig tail, and glue the word "ji" on the pig body

12. Proof for 15 minutes in a warm place, then turn to medium heat and steam for about 15 minutes. Turn off the heat when time is up, continue to simmer for 5 minutes before opening the lid.