How to make pig Mantou

Ingredients

20g of carrot puree

400g flour

Yeast 3g

Pumpkin puree 20g

A little salt

Raisins (red and black beans are better) in moderation

How to make pig Mantou

1. Add one gram of yeast and an appropriate amount of flour to the carrot puree, then add an appropriate amount of salt and knead into a hard dough. Seal and ferment until twice the size

2. Repeat the same steps in pumpkin puree, knead into a smooth dough, seal and ferment until twice the size

3. Put the remaining ingredients together and knead them into a smooth dough, ferment it to twice the size, then take it out and knead to release air

4. Divide into several small dough pieces and knead them into oval shapes

5. Take out the fermented carrot dough, knead and exhaust it, and then divide it into appropriate small doses to make pig beaks and ears

6. After shaping, install it on the pig body

7. Use chopsticks to insert two nostrils into the pig's mouth bar

8. Use raisins to make pig eyes

9. Knead and exhaust the fermented pumpkin dough, then divide it into small pieces to make small gold ingots, install them on the back of the pig, and put them in the steamer to wake up for 10 minutes

10. Put it in a hot water pot and steam for 15 minutes. After opening the lid, your eyes will light up

11. Ready to serve on a plate

12. Another tray

Tips

The proportion of dough depends on the water absorption capacity of flour in different places. The dough needs to be a little harder than ordinary Mantou dough. This is not easy to deform.

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