1. Warm the milk to 37 degrees and dissolve the baking powder at the same temperature as the skin, add the flour and stir it into a snowflake shape with chopsticks, then knead and knead until smooth. Cover with plastic wrap and ferment at room temperature.
2. When fermented to double the size, use your fingers to poke the space without shrinking, and pull up the flour into a honeycomb shape. Fermentation is complete.
3. Sprinkle an appropriate amount of dry powder and knead vigorously until there are no obvious pores in the flour.
4. Separate a small piece and knead in red pigment or red yeast rice powder.
5. Roll the red dough into 0.3 cm thin slices, and use a mold to press out round and heart shapes.
6. Pointing two small holes with chopsticks in the circle is a pig nose. Paste it on the bun with custard filling. Two hearts are attached to the ears. Let stand for 25 minutes.
7. Put water in the steamer, boil the steamed buns and steam for 15 minutes. Simmer for five minutes before opening the lid.
8. The buns are soft and sweet. If you can't finish eating, freeze it, and steam it when you eat it. I made 18 of this recipe.
