Easy Sweet Piggy Steamed Buns

Easy Sweet Piggy Steamed Buns

Course: Dim Sum, Snack, Steamed Buns
Cuisine: Chinese
Prep Time: 50 minutes
Cook Time: 5 minutes
Total Time: 55 minutes
Servings: 16 medium buns
Author: Marvellina
Soft fluffy steamed buns are lightly sweetened and made into little piggies are sure to steal everyone's heart. Making them is as fun as eating them.
Print Recipe

Ingredients

Instructions

  • Place the flour, instant yeast, sugar, and cooking oil in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Gradually add in milk or water. You may need more than 150 ml or not. Add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 minutes. If you are kneading by hands, about 10-15 minutes until the dough is no longer sticky and smooth
  • Pinch of about 20 gr of the steamed buns to make the piggies' snouts and ears. Wrap it with plastic wrap to prevent it from drying out. Drop the red food coloring on the rest of the dough to make a pink color and continue to knead until the color is even

SHAPING:

  • Divide the dough into 16 equal portions. Look at this instruction for SHAPING INTO ULTRA SMOOTH ROUND BUNS  in the recipe card instruction (there's also a short video on this). Follow point 1-10
  • Use the white dough that you pinch off earlier and make 32 pigs' ears and 16 snouts. Roll them into rounds and flatten to shape into flat pigs' ears and use a toothpick to make two depressions on each snout. Place two black sesame seeds for the eyes
  • If you choose to draw the eyes with an edible marker, do so only after the buns are steamed because the color may bleed a little bit when it's steamed

PROOFING:

  • Let the dough rise at room temperature. If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won't necessarily double in size, but at least puff up to about 50% of original size. Do not overproof your dough

STEAMING:

  • Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Not good for the buns! Here's what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed
  • Bring the water in your steamer to a boil. Wrap the lid of your steamer with a kitchen towel to prevent moisture dripping back on the steamed buns as this will create "burn" spots 
  • LOWER THE HEAT TO LOW (Yes, I type this in caps so you don't miss it!). Place the buns in there, leaving about 1-inch space in between and steamed on low heat for 5 minutes
  • After 5 minutes, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 3 minutes like this. The buns will not sink or wrinkle due to the sudden change in temperature

STORING:

  • If you make extra and plan to store them, place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month

REHEATING:

  • They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new

Notes

  1. You can use active dry yeast, but make sure to rehydrate the yeast until it's foamy in warm water/milk and 1 tsp of sugar (not all 3 teaspoons) before mixing into the dough. You can add the rest of the sugar when mixing the dough later
  2. You can also use 255 gr all-purpose flour + 45 gr cornstarch if you don't have cake flour. The texture is not really the same. Both are soft, but using cake flour has an even softer cake-like texture, which I like.