★Piglet meat bun★
★Piglet meat bun★

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, ★piglet meat bun★. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

★Piglet meat bun★ is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. ★Piglet meat bun★ is something which I’ve loved my entire life. They’re fine and they look wonderful.

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To get started with this particular recipe, we must first prepare a few components. You can have ★piglet meat bun★ using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make ★Piglet meat bun★:
  1. Make ready Fillings
  2. Take 6-8 Commercially available meatballs or leftover shu-mai
  3. Take Dough
  4. Take 250 g flour
  5. Make ready 30 g sugar
  6. Make ready 1.5 g salt
  7. Make ready 6 g yeast
  8. Get 6 g baking powder
  9. Take 140 cc warm water
  10. Get 10 g lard
  11. Make ready black sesame seeds
  12. Get pink food color

Piggy Steamed Buns For the steamed buns: In a large mixing bowl, whisk together flour, yeast, baking powder and sugar. Stir in water and oil until most of the dough comes together. In a large bowl, dissolve yeast in water. Add enough remaining flour to form a soft dough.

Steps to make ★Piglet meat bun★:
  1. First, add a little sugar and yeast to lukewarm water and leave it for about 2 hours.
  2. Put the rest of the ingredients there and knead - Leave it for 20 minutes and make some 30g pink with food coloring. Divide dough into 8 pieces (depend on filling size: today meatballs are small, so I make them 8). cooked meatballs (pic.2)
  3. Wrap the meatball (shu-mai) in the dough, make the ears and nose with the pink dough, and stick the nose with a toothpick like piercing two holes. - Ears should be soaked in a little water.
  4. Make a hole in the eye and put black sesame in it
  5. Steam in a steamer for about 10 minutes
  6. You can see original recipe in Japanese. https://cookpad.com/recipe/5476185

In a large bowl, dissolve yeast in water. Add enough remaining flour to form a soft dough. Super soft buns stuffed with meat. Great recipe for lunch or brunch. Combine well-chilled meat in large bowl and grind, passing through grinder twice, re-chilling grinder and meat in between grinds if necessary (i.e. if fat starts to smear).

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