Pigs' Little Buns, the kids can't wait to eat their noses and ears, making everyone very happy...
Baby Bun Ingredients and Tools
Main ingredients: 500g low-gluten flour, 8g yeast, 1 small handful of red rice paste
Seasonings: 20g sugar, 2g salt
Kitchenware:
SteamingPot
Baby Bun Preparation:
1.
FlourPut the flour in a large bowl, add sugar on one side and salt on the other. Make a hole in the middle, add yeast, and pour in 40°C warm water.Remove 15g of flour from the mixture, mix it with red rice paste water to make a red dough ball
This weather requires using a hot damp cloth to cover and let it rise for 15-20 minutes.
Rise until doubled in size; when you pull apart the dough, there will be honeycomb-like holes inside. It should feel soft to the touch with a slight sour smell, indicating good rising.
Take out the risen dough ball, deflate it. For my little guests, I divide each dough ball into 40g portions, then take an appropriate amount
Red bean paste buns:Keep them smooth. Place them upside down with the opening facing downwards.
Because I also made hedgehog buns, I prepared scissors and a small knife, as well as toothpicks.Piggy Bun: Shape
White doughinto round shapes, take an appropriate amount of red dough to make the pig's nose and
earsand one flower (for each Piggy Bun, use 1g for ears, 0.5g for the nose). Continue shaping.
Black sesame seedsto make eyes. Hedgehog Bun: Shape half-elliptical, mold into a mouth-like shape, and add black sesame seeds to create eyes. Use scissors to add quills; after completion, let it rise for another 15 minutes.Open fire, use boiling water to steam for 15 minutes. After turning off the heat, wait 5 more minutes before opening the pot, then remove
buns.
Finished!Little Tips:
The dough should ideally rise twice. After steaming, it's essential not to open the lid immediately; waiting 5 minutes prevents collapsing. I made too many buns and was rushing to pick up my kids from school, so some steps were skipped in taking photos. I hope this can serve as a reference for everyone. There are so many experts out there, let's learn from each other!
The dough should be fermented twice. After steaming, wait at least 5 minutes before taking it out; otherwise, it may stick. I wrapped too much this time and was busy picking up my kids from school, so many steps weren't photographed. I'll make sure to take better pictures next time. Hope everyone in the family can learn from each other. There are so many experts! Haha~
