piglet japanese dessert 小猪猪日式烧果子

ingredients (makes 8)

25g egg yolk
99g condense milk
115g cake flour
2.5g baking powder
120g red bean paste

black sesame seeds, as appropriate

食材（可做 8只小猪）

蛋黄液 25克
炼奶 99克
蛋糕粉 115克
泡打粉 2.5克
红豆沙馅 120克

黑芝麻、适量

Directions/做法

mix egg yolk with condense milk
蛋黄液和炼奶混合均匀

sift in flour and baking powder
mix till you get a soft dough
do not overknead
cover with cling wrap and chill for at least 30 mins
筛入面粉和泡打粉
和面成团
切勿过度揉面
盖上保鲜膜、冷藏自少 30分钟

divide red bean paste into 8 equal portions c. 15g per portion
红豆沙馅分割成 8等份，约 15克一份

divide dough in 25g per portion
you will have some leftover dough. cover and set aside
面团分割成 25克等份
将剩余的面团盖上保鲜膜、待用

place a portion of filling onto dough and wrap using dim sum wrapping method
shape into a ball and place seam side facing down
面团放入一份内馅、虎口方式将内馅裹起
揉成圆球、封口朝下

roll shaped dough into an egg shape
snip 2 triangles to form ears
整形后的面团揉成鸡蛋形
在一段的两侧剪出两个三角形左耳朵

stretch the ears
耳朵稍微拉长

fold ears down
flatten front part of the dough (i.e. the face) so that the pig has a bigger face
耳朵往下翻
面团前方，既是面部,往下压。这样小猪猪的脸比较胖、比较可爱

use fingers to push out the nose
用手指压出鼻子

using the back of a satay stick, imprint nostrils
运用竹签将鼻孔压出

pinch out small portions of dough from the remaining dough
shape into a rope then twirl onto piglet’s butt to form the tail
从剩余面团中捏出少许面团
揉成长条、沾到小猪屁屁上做尾巴

attach black sesame seeds to form eyes
面部沾上黑芝麻做眼睛

spray a thin coat of water onto shaped piglets
bake in 170 degrees C preheated oven for 20 mins
(tent with foil if ears and tails are browning too fast)
整形后的小猪身上喷上薄薄一层水
送入 170摄氏度烤箱烤 20分钟
（如果耳朵和尾巴在烘焙过程当中上色太快，请将面团盖上锡纸）