1. Prepare all ingredients
2. Put all the ingredients except butter into the bread bucket according to the first water and then powder
3. Use the "iMiX" button of the bread maker program to start kneading for 20 minutes
4. At the end of the program, add butter and select the "Dough" button again to continue kneading
5. After kneading the dough, check the dough and take a small piece that can be pulled out of the film.
6. Take out the dough and remove the mixing knife of the bread machine. After finishing and rounding the dough, put it back in the bread machine for natural fermentation at room temperature (in summer)
7. The dough is doubled and the fermentation is over
8. Take out the dough and press to exhaust
9. Take out the dough and press to exhaust, then divide the dough into 6 pieces of 40g each. Wrap the remaining small dough with plastic wrap and put it in the refrigerator for later use. Round the dough and relax for 10 minutes
10. When the dough is relaxed, divide the jujube paste into 6 equal parts and make rounds
11. Take a portion of dough and press flat
12. Pack a portion of jujube paste stuffing
13. Squeeze tightly, wrap everything up
14. Butter the hollow mold
15. Drain the dough into the mold
16. Cover with plastic wrap and perform two shots at room temperature
17. When the second round of dough is about to finish, prepare pig’s nose and eyes. Remove the coat from the ham, cut into small pieces with a knife, and then use the drinking straw to press out the nostrils. The pressed nostril particles are just used to make the eyes. It is recommended Just use half the height
18. After the second hair is finished, brush the egg liquid
19. Take out the small dough from the refrigerator and divide it into 12 pieces and round them to make pig ears
20. Place the small ball in a suitable position back, and then apply a layer of egg wash to the ears
21. Then put the mouth and nose of the pig with two round holes underneath and press it, and finally put the small particles in the middle position as the eyes
22. Preheat the oven 180 degrees, put the mold in, and bake the middle and lower layers for about 20 minutes.
Tips:1. If you don’t have a chimney mold on your hand, you can use a round mold instead. The chimney hole in the middle can be a pudding bottle, or other baking-resistant objects you can think of
2. Yeast activity and the room temperature during production have an effect on the fermentation time of the dough. In summer, the dough is kept at room temperature enough to reach the required temperature for dough fermentation. In winter, due to the cold weather, the fermentation function of the oven can be used for fermentation or the microwave Put a cup of boiling water in it to warm it up
3. The liquid material of the dough is not recommended to be added at one time, it is recommended to leave a small part of the liquid material at the end, and then add an appropriate amount after observation
4. The small particles pressed out with a straw are too thick for pig eyes. It is recommended to cut them in half, otherwise they will be a bit distorted.
5. The roasting temperature and time are for reference only, and the temperature control refers to the actual roasting situation
6. If you finish mixing the ingredients and then start kneading, the salt and the yeast can be put together, and the salt will not inhibit the activity of the yeast in a short time. But if you make bread by appointment, or if you have prepared the ingredients and are not busy making bread, the salt and yeast must be placed separately.
