1. Mix the yeast with 160 grams of water.
2. Take out 80 grams of flour, add 50 grams of cooked purple sweet potato and knead.
3. Add a little yeast water and make a purple sweet potato dough. (Used for the five senses of the piglet)
4. Add 100 grams of cooked pumpkin to the remaining flour and mix with yeast water to form pumpkin dough.
5. Cover the two-color dough tightly for 30 minutes. (30 minutes is fine, the key is that the second serve must be in place)
6. Take advantage of the baking time, wash the shiitake mushrooms and shrimp skins, and chop the shiitake mushrooms.
7. Pass the shiitake mushrooms and shrimp skins in a frying pan to increase the fragrance.
8. Then add shiitake mushrooms and shrimp skins to 400 grams of meat filling, add your favorite seasoning in turn, add salt, sesame oil, pepper soy sauce and white sugar according to your taste to mix evenly to form a filling.
9. Take out the proofed dough and divide it into 15 dough pieces.
10. Take a dough and roll it out and wrap it with meat.
11. Pinch and rub the circle tightly, closing the mouth downward.
12. Take out the purple sweet potato dough and roll it into slices, and press out the round slices with a piping nozzle or wine bottle cap.
13. Rub the disc with chopsticks to make two small holes to make the pig's mouth and nose.
14. Stick some water on the middle and lower end of the dough. As shown
15. Then take a small round piece and cut it in half.
16. Put the left and right ends on the dough to make the ears of the piglet.
17. Finally, take two red beans and place them on the left and right ends to complete the pig’s eyes.
18. Put all the shaped piglet raw buns into a steamer that has been rubbed with oil. Cover tightly and ferment for the second time to double the size.
19. Put an appropriate amount of water in the pot and bring to a boil, put in the second-finished embryos, cover tightly, and steam over high heat for 20 minutes. Turn off the heat. Let it simmer for 5 minutes before opening the lid. So as not to collapse the buns.
20. Finished product. Look! Both pairs are so cute.
Tips:The dough only needs to be proofed for 30 minutes the first time. The key is that the second round must be twice as big.
I wrapped the stuffing and sent it to double the size and steamed it directly in the pot. Did not send out the second time.
