Little Pig Brown Sugar Bun-meng You Didn't Discuss It!
1.
Heat the milk to about 30 degrees, pour the yeast, let it sit for a few minutes, slowly pour it into the flour bowl, stir the dough while pouring, and mix well
2.
Use your hands to mix the dough into a smooth, non-sticky dough, cut out 20 grams of small dough, round it, put it in a basin, cover with plastic wrap, and leave it in a warm place for fermentation
3.
Use a toothpick to take a little pink pigment and knead it into the divided dough
4.
After kneading the dough evenly, wrap it in plastic wrap. Because the dough is very small, it cannot be fermented in a warm place like a large dough. It will over ferment, so I put it in the refrigerator.
5.
Put in the right amount of brown sugar, then pour in some flour, stir evenly, and make brown sugar filling
6.
Fermented dough twice as large, exhausted
7.
Divide, divide into 50g small dough, knead again, round
8.
Take a small dough, sprinkle hand powder, roll out
9.
Pack the prepared brown sugar filling and tighten the seal
10.
Take out the pink dough from the refrigerator, sprinkle with hand powder, and roll it into very thin slices
11.
Cut with a sharp knife and cut into isosceles three shapes to make piglet ears
12.
The remaining pink dough is put together again and rolled into a 0.5 cm thick dough sheet
13.
Use a 0.5 cm wide piping mouth to make a round shape and squeeze it to make a pig’s nose
14.
Dip the ears and nose with some water, put them on the corresponding position of the pig, and use a toothpick to make two holes in the nose
15.
Dip the black sesame seeds in water, make pig’s eyes, take a small piece of dough, knead it round, dip it in water, and place it on the pig’s buttocks to make a tail cold water pot. Steam on high heat for 20 minutes, turn off the heat and simmer for 3 to 5 minutes , Open the lid, take out the piglet
