How to make piggy toast

Here is an introduction to how to make piggy toast. Remember to make it yourself after reading this. Only by doing it yourself can you learn to cook.

1. Put all the ingredients except butter into the bucket of the Petrus PE8200UG bread machine

2. Switch to the 6th dough kneading mode, press start, and start kneading the dough

3. After the bread machine stops working for 15 minutes, add softened butter and continue kneading according to step 6.

4. Press the 6th kneading mode 3 times, and the dough is ready.

5. Use a bread machine to knead the dough for 45 minutes

6. Roll the dough and put it in a bread bucket. Cover it with a damp cloth and ferment it until it doubles in size. It takes about 1 hour.

7. Divide the fermented dough into 2 parts, take about 120 grams of dough, add 10 grams of cocoa powder, and knead evenly.

8. Divide the white dough into 8 portions (including: 1 portion of 5 grams, 2 portions of 15 grams, 1 portion of 20 grams, 2 portions of 30 grams, and the remaining portion is 1 large portion), and the cocoa dough into 8 portions (including: 4 portions of 5 grams, 3 portions of 15 grams, and 1 portion of 30 grams)

9. Take 2 portions of 5g cocoa dough and knead them into small cylinders to make the pig's nostrils.

10. Take 1 5g white dough, roll it into the same length as the cocoa dough, and place it between the two nostrils.

11. Take two 15g portions of white dough and roll them out as shown in the picture.

12. Place them on top and bottom of the dough in step 10 and wrap them up

13. This is what the dough looks like after wrapping

14. Take a 15g portion of cocoa dough, roll it out and wrap it around the dough in step 13.

15. Take 20 grams of white dough and roll it out.

16. Wrap the dough from step 14

17. Take 2 portions of 5g cocoa dough, roll them into long strips, and place them on both sides of the dough in step 16 to make the pig's eyes. Take another portion of 15g white dough and place it in the middle of the two cocoa doughs.

18. Take another 30g white dough and roll it out to wrap the dough in step 17.

19. Take 30 grams of cocoa dough and roll it out.

20. Wrap the dough from step 18

21. Take 2 more 15g portions of cocoa dough, roll them into long strips, and place them on both sides of the dough in step 20 to make the piglet’s ears. Take 1 30g white dough and place it between the two ears

22. Roll out the last large white dough, wrap it around the dough from step 21, and put it into a 450g toast box with a lid. Place it in a warm and humid place for the second fermentation. Let it rise to 90% full. It took me about 100 minutes.

23. Put it in the preheated oven, 180 degrees, bake for 35 minutes

24. Slice the toast after it cools down, and you will see the cute little piggy toast.

A good mood for the day, of course, starts with breakfast in the morning. The delicious piggy toast introduced to you today can put you in a good mood. The editor recommends that you try it.