Steamed Piggy Buns
A recipe for Steamed Piggy Buns from the cookbook, Yummy Kawaii Bento.
bread, buns, chicken, pig, steamed
(300 g) Morinaga pancake mix
(90-100 ml) water
Pink gel-based food coloring
(250 g) boneless chicken thighs
cut into strips
Chinese rice wine
Combine all ingredients for the filling together and mix well using your hands. It is best to leave the meat to marinate overnight.
Sift pancake mix and add salad oil.
Add water gradually, using your hands to keep mixing until the dough comes together.
Scoop out 2 tablespoons of dough and mix in pink gel-based food coloring using a toothpick. Keep kneading until the colors are even.
Scoop out 1 tablespoon of dough and mix in cocoa powder. Keep kneading until the colors are even.
Dust work surface with flour. Use your hands to knead the remaining plan colored dough for around 5 minutes, until the dough becomes soft and smooth.
Divide dough into six parts and roll each into a ball. Use a rolling pin to flatten each ball.
Place filling from step 1 in the middle of the dough. Wrap it up and pleat the edges to seal.
Turn it over and shape into an oval. Repeat for the other five balls.
Take the pink dough and shape out two rounded triangles for the ears. Use water to attach the ears onto the buns.
Take some pink dough and shape out an oval for the snout. Poke two holes in the snout using a straw. Use water to attach it onto the buns.
Take some brown dough and shape out circles for the eyes. Use water to attach the eyes onto the buns. Place the buns on wax paper and steam over low heat for 15 minutes.