1. Add yeast powder to the flour and mix well.
2. Pour clean water into the pot, preferably warm water not exceeding 35°C, while gently stirring it with chopsticks.
3. Knead it into a Sanguang dough with your hands.
4. Cover the lid and ferment in a warm place until the volume is twice as large.
5. Take out the dough and knead it well.
6. Divide the dough into two parts and knead a little red yeast rice noodle into one part.
7. After kneading, a dough of two colors, one powder and one white, is obtained.
8. Divide the white dough into even small pieces.
9. Round the dough and press flat.
10. Roll out into a skin.
11. Roll the red bean paste into small balls for later use.
12. Take a piece of skin and put red bean paste in the middle.
13. Squeeze it in a circle and wrap it into a bun shape.
14. After everything is done, place it with the mouth facing down, and shape it slightly.
15. Roll out the pink dough into thin slices.
16. Use a biscuit mold to make a peach heart and flower shape. In fact, triangles and circles are also possible.
17. Paste the small noodles in the shape of peach hearts and flowers on the appropriate position of the piglet bean paste bag as the pig's ears, and apply a little water when pasting.
18. Rub a small pink oval dough sheet on a suitable position as the pig’s nose, and use chopsticks to make two small holes as nostrils.
19. Dip the head of your chopsticks with some water and pierce two small holes in the right place, ready to install the pig's eyes.
20. Take two red beans and press them on the hole just pierced, as the eyes of the piglet.
21. Put everything into the steamer, cover and let stand for 15 minutes.
22. Steam on high heat for 25 minutes, then open the lid for three minutes.
23. Just put it out of the pot and serve it on the plate.
24. Isn't it cute~
Tips:no.
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