Meng Meng Piglet Roasted Fruit

Meng Meng Piglet Roasted Fruit

1. Put the condensed milk and egg yolk in a bowl

2. Stir well, add salt and mix well

3. Sift the flour into a bowl

4. Use a spatula to mix it into a dough, put it in a fresh-keeping bag, and put it in the refrigerator for more than half an hour.

5. The purple sweet potato filling is divided into 15 grams each.

6. Divide the skin into 20 grams each, and make the tail of the remaining skin.

7. Put the skin on the cling film, fold it up, cover it, and press the skin into a circle with the palm of your hand. The periphery is thin and the middle is a little thicker. Put the filling in the middle of the crust.

8. Writing production steps

9. Roll into an oval shape.

10. Pinch one end into a pig's nose by hand.

11. Use scissors to cut out the shape of the ears at both ends

12. Use a toothpick to insert two holes in the pig’s nose.

13. Press a recess in the middle of the other end and rub a thin strip with a small amount of skin to make a tail. Dip water on one end of the tail and glue it to the pig's ass.

14. Dip a toothpick in chocolate and draw the eyes. Put the finished piglet on the roasting pan.

15. Put it in the preheated Dongling oven, 170 degrees, 20 minutes.

Tips:

1. The finished pie crust needs to be packed in a fresh-keeping bag, tightly packed, and placed in the refrigerator for more than half an hour.
2. If your hands are sticky, you can apply some low powder to your hands to prevent sticking.
3. Each oven has a different temper, so the time is for reference only.
4. You can change to other fillings you like, but it must be fillings with less moisture.