300g cake flour
4g dry yeast
1 tbsp vegetable oil
150 ml milk, room temperature
1 -2 drops of gel pink food
Edible black marker or black sesame seeds
Place the flour, instant yeast, sugar, and cooking oil in the bowl of a stand mixer fitted with a dough hook. Mix until well combined. Gradually add in milk. If you are kneading by hands, about 10-15 minutes until the dough is no longer sticky and smooth
Pinch of about 20g of the white to make the piggies snouts and ears. Wrap in plastic wrap and set aside. Add the pink food colouring on the rest of the dough to make a pink colour and continue to knead until the colour is evenly mixed into the dough.
Divide the dough into 16 portions. Use the palm of your hand to slightly flatten each piece and then fold from the outside into the centre to form a ball. Pinch the folds at the bottom to help it stick together.
To make the nose and ears, roll out the white dough. Use the end of a piping tip measuring 1cm to cut out 16 snouts. Use the end of a round piping tip measuring .5cm to cut out 32 circles for the ears. Pinch one end of the ears and then flatten with your finger to complete.
Stick the noses onto the front of each bun and use a toothpick to indent nostrils into the snout. Stick the ears on top.
Set the buns aside to rise in a warm spot for about 20 minutes.
Bring the water in your steamer to a boil. Place the buns in there, leaving about 1-inch space in between and steamed on low heat for 5 minutes. If you’re making large buns add two at a time, and three at a time for the baby buns.
After 5 minutes, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 1 minute like this. The buns will not sink or wrinkle due to the sudden change in temperature.
Draw the eyes on the buns using the marker. If using sesame seeds add before steaming.