1. Material: 300g of medium gluten flour, 0/50g of warm water/kloc-0, 3g of yeast.

2. Accessories: a small amount of monascus powder.

3. The yeast powder is melted with warm water.

4. Slowly add yeast water into the flour and knead it into dough, cover it with plastic wrap and put it in a warm place for fermentation.

5. Ferment to twice the size, poke with your finger, and don't retract.

6. Open the dough and even have spongy pores.

7. After the dough is vented, it is divided into small dough of about 50 grams or 60 grams.

8. Add a little monascus powder to the remaining white dough and knead it into pink dough.

9. Carve a round pig nose with a medium installation nozzle.

10. Carve two pig nostrils on the circular pig nose patch with a small circular mounting opening.

1 1. Cut the remaining vermicelli into appropriate squares, then cut it into triangles, and nest the two corners of the triangle into pig ears.

12. Put a little water on the pig's nose and ears in turn.

13, put in a steamer for secondary fermentation, and the secondary fermentation can last for half an hour.

14, steam for 20 minutes, turn off the fire and stew for about 3 ~ 5 minutes. Let the steamed pig steamed bread cool a little and draw the pig's eyes with chocolate sauce.