Adorable pork floss buns

Overview

Cute pig head, plus meat floss, Polish fermentation, soft and delicious.

Polish type, 70g high flour, 70g milk (can also be replaced with water) and 1g yeast powder.
Pour the three ingredients into a bowl and mix thoroughly.
Wrap the prepared Polish seeds in plastic wrap and place in the refrigerator to ferment for more than 10 hours.
Put the main dough ingredients (except butter) into the bread machine in the order of liquid first and then powder. Pour the fermented Polish seeds into it as well. Start a kneading program.
After kneading the dough to the expansion stage, add butter, continue to start a kneading program and let it rest for fermentation.
Take out the fermented dough and deflate it.
Divide the deflated dough into 9 portions.
Take a piece of dough and knead it, wrap it in an appropriate amount of meat floss, and roll it into a round shape with the seam facing down.
Place the dough wrapped in pork floss into a baking pan and let it rest for secondary fermentation.
Mold the ham slices to create the pig's snout and ears.
Place the nose, eyes and ears printed on the mold on the dough.
Preheat the oven, brush the dough with egg yolk, and set to 170 degrees for 25 minutes.
Finished product picture.
The texture is obvious, soft and delicious.
Finished product picture.