Cartoon Steamed Buns (Pink Piglet)

Mix all-purpose flour, salad oil, yeast, milk, sugar, and an appropriate amount of red yeast rice powder, and knead into a smooth and slightly sticky dough within 10 minutes (the amount of red yeast rice powder is relatively small, so it's written as an appropriate amount in the recipe).

Deflate the kneaded dough and separate 5 portions of 50g each (used to make the piglet's body). From the remaining dough, separate an 18g portion and knead in a little bit of red yeast rice powder (used to make the piglet's nose, ears, and tail).

Deflated 5 portions of dough should be rounded and stacked up high on parchment paper. Cover with plastic wrap to prevent drying out.

Divide the darker dough into 5 portions of 1g each.

Take one small dough and roll it into a cylindrical shape, place it in the desired position, use milk to help adhere it, and use a toothpick to poke 2 nostrils.

Divide the darker dough into 5 portions of 2g each, roll into a shape with sharp ends and a fatter middle, then cut in the middle and flatten.

Use milk to help stick them together.

For the piglet's tail, roll the dough into a long line with your hands and cut to the desired length.

Roll it up as shown.

Place it on the tail's proper position, adhere it with milk, and use black sesame seeds for the eyes.

After all the dough is shaped, place in a steamer for proofing. Add about 3cm of warm water to the steamer. Proof until pressing the dough gently causes it to slowly bounce back. At this point, it's ready to steam (proofing time depends on the state, not on duration. In this case, it took about 30 minutes).

Steam over medium heat for 18 minutes. After steaming, let it sit for 5 minutes before opening the lid.

The piglet steamed buns are done.