Hey there, baking lovers! đź‘‹ Let me tell you about my latest kitchen obsession—these adorable “Squeeze-and-Snug Piggy Buns” I made using a tiny clay pot! I swear, this little pot is a game-changer for baking, and now I’m hooked. Here’s the story: I was in the Kunbo Clay Pot Foodie Welfare Group, and I won a 18cm red clay pot as the top red envelope winner. Normally, I’d use it for roasting veggies or sweet potatoes, but someone mentioned you can even make bread in it. So I thought, “Why not try making cute piggy buns?!” And oh my gosh, they turned out too good. Let’s dive in!
First, Let’s Gather the Ingredients
No fancy stuff here—just basic pantry staples that’ll make these fluffy, squeezey buns. Let’s list ’em out:
- 260g all-purpose flour (or bread flour for extra chewiness, if you’re feeling fancy!)
- 1 large egg (room temp works best, trust me—cold eggs make the dough slow to rise)
- 2g fine salt (don’t skimp! It balances the sweetness and gives the dough structure)
- 3g active dry yeast (the magic ingredient that makes everything fluffy!)
- 100ml warm milk (or water, if you’re out—milk adds that creamy, milky flavor)
- 30ml cooking oil (I used canola, but olive works too—anything with a neutral taste)
- 30g granulated sugar (sweetness + feeds the yeast for rising)
- 9 portions of red bean paste (I used sweet red bean paste, but you can swap for chocolate or salted caramel if you’re feeling bold!)
- Extra: A few thin slices of pink ham sausage (for the piggy snouts and noses—so easy!)
Step-by-Step: How to Make These Adorable Buns in a Clay Pot
Okay, let’s get into the nitty-gritty! I’ll walk you through each step, and don’t worry—I’ll add pro tips so you don’t mess up like I almost did once (oops).
Step 1: Prep the Dough Base
First, combine all ingredients except the red bean paste into your bread machine. If you don’t have a bread machine, just mix by hand in a bowl! Start with the dry ingredients (flour, salt, yeast, sugar), then add wet ones (egg, milk, oil). The key is to mix until everything’s smooth—you’ll know it’s done when the dough pulls away from the bowl without sticking too much.
Step 2: Knead Until You Get a “Windowpane” (Gluten Magic!)
Set your bread machine to the “knead” function for 2 cycles (about 15-20 minutes total). If you’re doing it by hand, knead for 10-15 minutes—yes, it’s tiring, but trust me, the windowpane test is worth it! Stretch a small piece of dough: if it’s elastic and can form a thin, almost transparent window without tearing, you’re good. That means the gluten is fully developed, which = fluffy buns later.
Step 3: First Fermentation (Dough Grows Up!)
Now, let the dough rise! Put it back in the bread machine (or a clean, oiled bowl), cover with a damp kitchen towel or plastic wrap, and let it sit in a warm spot (like near a radiator or on top of a warm oven) until it doubles in size. This takes about 1-2 hours—check by poking a finger in: if the indent stays, it’s ready! If not, wait 10 more minutes. Don’t rush this step; slow, steady rising = better buns.
Step 4: Deflate and Divide the Dough
Once risen, take the dough out and gently press it to release air. Then divide it into 10 equal small portions (about 50-60g each—my scale is my best friend here). Use a sharp knife or bench scraper to cut cleanly. These will be the “heads” of your piggy buns!
Step 5: Prepping the Red Bean Paste Filling
While the dough rests, weigh out the red bean paste into 9 portions (I used 9 because I made 2 pots of 5 buns each, but adjust based on how many you want!). If your bean paste is sticky, roll it into small balls with your hands—they’ll be the “tummies” of the pigs!
Step 6: Fill the Dough and Shape the “Heads”
Take one dough ball, flatten it (use your palm!), and press out any air bubbles. Then place a red bean paste ball in the center, pinch the edges closed, and twist the top to make a smooth, round “head” (or at least as round as possible—mine looked a little lopsided, but that’s okay, they’re still cute!). Flip it so the seam is down, and set it aside.
Step 7: Get Your Clay Pot Ready (Cleaning is Key!)
Oh! Important tip: don’t wash your clay pot with water before using it in the oven! The clay needs to be completely dry to retain heat evenly. I just let mine air-dry overnight after the last use, but if you’re in a hurry, pat it with a dry cloth. Trust me, wet clay = soggy buns, and nobody wants that.
Step 8: Line the Pot and Arrange the Buns
Line the inside of your clay pot with baking paper (parchment paper works best—just cut a circle to fit the bottom). Then place your filled dough balls inside, leaving about 1-2cm between each so they have room to expand. I did 5 per pot (since mine’s 18cm, it’s cozy), and made 2 pots total—perfect for sharing (or hoarding, no judgment).
Step 9: Second Fermentation in the Clay Pot
Cover the pot with its lid (or a plate if you don’t have a lid) and let the buns rise again for 30-40 minutes in a warm spot. This second rise is when they’ll puff up into cute, round piggy heads! I left mine near the oven while it was off—perfect warmth.
Step 10: Prep the Piggy Noses (So Fun!)
While the buns are rising, let’s make the piggy noses! Take the thin ham sausage slices and cut tiny triangular shapes for the snouts and tiny dots for the nostrils. I used scissors—no need for fancy tools. This is the fun part—you’re about to get crafty!
Step 11: Check the Second Fermentation
After 30-40 minutes, check if the buns have doubled in size—they should look puffy and bouncy when you gently press them. That means they’re ready for baking! If not, let them go another 10 minutes—patience is a virtue here.
Step 12: Add the Piggy Snouts and Egg Wash
Brush the tops of the buns with a little egg wash (1 egg beaten with 1 tsp water, for shine!). Then carefully press the ham snouts onto the top of each bun—they’ll stick to the egg wash. Add tiny dots of ham for the nostrils, too. Now they look like mini pigs! So adorable, I could eat them right now… but wait, they need baking first!
Step 13: Bake to Perfection in the Oven
Preheat your oven to 170°C (upper heat) and 150°C (lower heat). I used a convection oven, but regular ovens work too—just adjust the time if needed. Place the clay pot inside the oven, close the door, and bake for 15 minutes. Pro tip: Check on them after 10 minutes—if the tops are getting too dark, tent with foil. The key is even heat from the clay pot, so they’ll bake beautifully!
Step 14: Cool and Enjoy Your Piggy Buns!
When the timer goes off, carefully take the clay pot out of the oven (it’s hot! Use oven mitts!). Set it on a heat-safe surface to cool for 10-15 minutes—don’t rush, or the buns might deflate. Then gently remove them from the pot and dig in! The clay pot gives them a crispy outside and soft, fluffy inside—total magic.
