bak kwa (pork jerky) bread roll 肉干餐包 (*’(OO)’*)

and finally the rain and wind came… and the weather is beautiful in beijing again…. and…. i’m working hard to deplete all the CNY goodies…. *pant pant* (͒⚈ै⚇༵⚈ै)͒… and this time, i incorporated bak kwa bits into this egg-less & milk-less japanese bread

Dough recipe adapted from Cookpad

Ingredients (makes 8 buns)

200g bread flour
70g cake flour
3g instant dry yeast
13g granulated sugar
5g salt
100g water
100g soy milk
10g shortening

食材（可做情侣个餐包）

面包粉 200克
蛋糕粉 70克
即溶干酵母 3克
砂糖 13克
盐 5克
水100克
豆奶 100克
白油 10克

Directions/做法

– place all ingredients into bread maker according to machine’s instructions and remove dough from machine after first proofing
所有食材按照面包机指示摆入后进行和面。一次发酵后，取出

– punch dough down and divide into 8 portions. rest dough for 15 mins
面团排气、分割成 8等份。静置 15分钟

– shape dough according to preference and proceed with second proofing which is c. 25-30mins
面团随心意整形后，二次发酵约 25-30分钟

– preheat oven to 160 degrees C
烤箱预热至 160摄氏度

– sift bread flour onto buns and bake buns for 15-16mins in 150 degrees C oven
餐包撒上过筛面粉，温度降至 150摄氏度烤 15-16分钟即可

Personal note/温馨小贴士：

– i halved the recipe and made 4 piglets, and 1 small bun. i chopped 27g of bak kwa into small bits for filling purposes
我做了半份食谱，做了四只小猪和一个小餐包。我将 27克肉干剁碎做为内陷

– to shape piglet, divide dough into 4 equal portions of 20g dough, and 4 equal portions of 30g dough after first proofing
如想做小猪猪，一次发酵后将面团分割成 4份 20克面团，和4份30克面团

first, take a 30g dough, and roll it into a disc
将一份 30克面团擀成圆面皮

place some chopped bak kwa in the middle of the disc
面皮中央摆放一些剁碎肉干

seal seams and roll dough gently, but tightly into a ball. this forms the body
收口封紧、搓成圆球。这形成了小猪的身体

next, take the 20g dough and roll it tightly into a ball
20克面团搓成小圆球

flatten it slightly into an oval shape ~ this will be piggy’s head
轻轻将其稍微压成椭圆形，形成小猪的头

then attach the head to the body
将头粘到身体上

roll some of the remaining dough into a flat sheet
剩余（多余）的面团擀成长面皮

then using a small round piping tip…
运用小圆形裱花嘴。。。

punch out button-like shapes (use base of piping tip to cut the big circle, and smaller tip for nostrils) from the dough. this forms the nose
在面皮裁切出纽扣形面皮（裱花嘴底部裁切出圆形后，转用裱花嘴那处切出两个小孔做鼻孔）。这形成小猪的鼻子

stretch the nose slightly and attach it to the face
鼻子面皮稍微拉松后粘到面部上

cut out bits of semi-circle dough using fondant cutter….
运用半圆形裱花嘴切出半圆形面皮

… and attach it to the head to form the ears
将其粘到头上做耳朵

finally, roll remaining dough into teardrop shape and attach the smaller end to the bodies to form the piglet’s limbs. snip the wider end into half
最后，将剩余的面团搓成数小个泪形面团，将尖处粘到身体上，在用剪子将宽处剪成半。这形成了小猪的脚

.. and finally pipe eyes and belly button with melted chocolate onto pigs after sifting flour on them (i.e. before baking)
烘焙前在小猪脸和肚子撒上面粉，然后用融化巧克力点上眼睛和肚脐
so which piglet do you prefer?  i love the sleeping one (*´(00)`)’

Pollution index: 17 (excellent)