1. To make soup, 100 grams of water, 50 grams of high-gluten flour, stir evenly in a milk pan, and heat to a paste at 65°C.
2. After the soup is let cool, add all the milk, egg liquid, white sugar, olive oil and yeast to mix.
3. After the dough is evenly mixed, let it soak for 40 minutes and cover with plastic wrap to form gluten on its own.
4. Take out the dough with a scraper and pat to exhaust.
5. Divide the dough in two (I want two-shaped bread).
6. Take a small bowl and pour a little olive oil.
7. A portion of the dough is smeared with olive oil, ready to be beaten so that the glove film can be pulled out.
8. Hold the dough and beat it.
9. Grease after beating becomes longer. It stopped after about forty or fifty beatings.
10. Pull out the glove membrane.
11. After the dough is rounded, put it in a basin and cover it with plastic wrap for the first fermentation.
12. Remove the dough after fermentation.
13. Divide into five ingredients, add one portion to red yeast rice powder and knead evenly.
14. Use a scraper to cut the red dough into the shape of a pig's ears and a pig's beak.
15. Cover with a napkin and let stand for 20 minutes.
16. Take a large bowl and put the prepared carrots, green beans, corn kernels and oil residue, add salt, black pepper noodles, and stir evenly.
17. Take a dough, roll it into a circle, wrap it with fillings and tighten the bottom.
18. Turn over to install pig ears, eyes and pig snout, and brush with egg wash.
19. All production is completed, and the second fermentation.
20. Preheat the oven at 170°C and bake on the top and bottom for 25 minutes.
