Dough:
All-purpose flour: 250g; Water: 125g; Yeast: 3g; Granulated sugar: 10g; Lard: 1 tbsp.
Additional Ingredients:
Red food coloring: as needed; Cocoa powder: as needed.
Filling:
Red bean paste: 120g.
Flavor: Sweet; Cooking Method: Steaming; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Piggy Buns
Mix all ingredients except lard in a food processor to form a dough, then add lard. Mix until dough is formed.
Take a small portion of dough, add red food coloring (I used natural edible red food coloring; if unavailable, use red yeast rice powder), then roll out the red dough. Take another small portion of dough, add cocoa powder to make brown dough for the eyes (as it’s a small amount, I didn’t take a photo).
Cut into long strips.
Cut into triangles for the ears.
Roll the remaining dough into long strips and divide into 30 equal pieces.
Take a small amount of dough, roll into a ball, flatten it for the nose.
For each 30g dough piece, wrap 10g red bean paste, roll into a ball. Attach the ears and nose.
Use a round tool for the eyes (fondant tool or pointed chopstick), add cocoa dough. For the pig’s nose, use the round tool to make two indents.
After shaping the buns, let them ferment. When the water boils, steam for 15 minutes. Fermentation time depends on room temperature; in Guangzhou, around 20 degrees Celsius, fermentation takes about half an hour.
