Steps of pig steamed bread:
Prepare flour, melt yeast powder with warm water, slowly add yeast water into flour, knead into dough, cover with plastic wrap and put it in a warm place for fermentation (add water according to the water absorption of different flour)
Ferment to twice the size, poke it with your finger, and don't retract it. The dough has uniform pores such as sponge, so the fermentation is good.
After the dough is vented, it can be divided into small dough of about 50 grams or 60 grams, and 40 grams can be used if you like (pigs in MengMeng are cuter).
Add a little monascus powder to the remaining white dough and knead it into pink dough, roll the pink dough into thin slices, carve a round pig nose with a medium mounting mouth, and then carve two pig nostrils with a small mounting mouth on the round pig nose sticker.
The remaining pink noodles are cut into suitable squares, and then into triangles. The two corners of the triangle are nested into pig ears, and a little water is applied to the pig nose and pig ears in turn.
Put in a steamer for secondary fermentation for half an hour.
Steam on high fire for 20 minutes, and turn off the fire for 3-5 minutes. Let the steamed pig's head steamed bread cool a little, and draw pig's eyes with chocolate sauce (the pig's eyes will not melt until they are finished).