Pig buns
By VicentaLakin
Pork buns, believe every baby will fall in love? Every time he takes Amber to the supermarket, he's gonna buy a pig bag, but he can't get a few, he says it's too sweet, so I'll have to cook for him。
Recipe Recommendations
- medium-gluten flour 200g
- pure milk 120g
- white sugar 10g
- dry yeast powder 3g
- corn oil 5g
- beetroot powder 10g
- Low-sugar purple potato filling 120g
- black sesame a little
- sweetening
- steamed
- several hours
- ordinary
Steps for Pig buns
1
Prepare food
2
(b) Combination of pasta material other than beet root powder into a smooth, non- sticky-handed pasta
3
(b) The fermentation function is twice as large when the film is placed in the oven
4
(b) the fermentation of the noodles by splitting the low sugared potatoes into six equals of one round, 20 g each
5
the fermented pasta is aired and split into a 50g one, wrapped with lasagna and thawed and covered with flavour flavour for 15 minutes
6
Pour beet root powder in the rest of the noodles and flatten it into a red one
7
Open the red noodles and make the pig's nose, ears, tails with tools
8
(b) Put a little water on the surface of the face of the dough, stick on the nose, ears, tail, black sesame and stick two holes in the nose with toothpicks
9
(a) A sheet of oil under a hog bag to be placed in a renovar steam pan with pre-filled water, with a lid on for 30 minutes
10
When the second fermentation is completed, the fire opens and turns into a small fire that continues to evaporate for about 12 minutes, and the fire is closed for three to five minutes
11
Completed products
12
Cute little tail
13
Soft, soft, soft, soft, softPig buns Make Tips
1. The fermentation period is appropriately reduced in summer and extended in winter; 2. The beet root powder is adjusted to suit the preferences of its colour; 3. The fire is shut when it is fertilized and does not open immediately, otherwise it will shrink。