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Piggy buns, with their adorable shape, are a favorite among kids. The best part is that they’re not hard to make, and you can easily prepare them at home.

It’s a fun and interactive activity to do with your little ones, and they’ll surely love it.

Every time we make these, the kids are always fighting over who gets to eat them first.

This little piggy buns is filled with custard. You can choose any filling you like. You can refer to the fillings I’ve used before:

Ingredients

For the dough:

200g all-purpose flour: The base for the dough, providing structure and support.
20g sugar: Adds sweetness and enhances the flavor of the buns.
3g yeast: Essential for fermentation, allowing the dough to rise and become fluffy.
110g water: Adjust according to the flour’s water absorption, used to form the dough.

For the filling (homemade custard filling):

4 eggs: The main ingredient for the custard, providing rich flavor and nutrition.
120g milk
80g heavy cream
100g white sugar: Adjust to taste, adding sweetness to the custard.
100g all-purpose flour
40g milk powder: Adds a deeper milk flavor to the custard.
50g butter

For decoration:

A small amount of yellow food coloring (optional): Used to make the piggy’s ears and nose. If you don’t have it, you can skip it, but it’ll make the piggy look less vibrant.
Black beans (a few): For the piggy’s eyes, adding cuteness.

Instructions

Making the dough:

In a bowl, combine 200g of flour, 20g of sugar, and 3g of yeast. Gradually add 110g of water while stirring with chopsticks or a spatula to combine the ingredients into a rough dough.
Knead the dough by hand, working it for about 10-15 minutes until the dough is smooth and no longer sticky. This process helps develop the gluten, making the dough stronger and more elastic.

Making the custard filling (homemade):

In a bowl, whisk together the eggs, heavy cream, sugar, flour, and milk powder until smooth, making sure there are no lumps. You can sift the mixture for an extra smooth texture.
Transfer the mixture to a non-stick pan, add 50g of butter, and cook on the lowest heat while stirring constantly. Cook until the mixture thickens and pulls away from the spatula, forming a cohesive custard.
Once the custard is ready, remove it from the heat and set it aside to cool.

Shaping the piggy buns:

Divide the dough into 6 equal pieces, each weighing around 30-50g, depending on the size of the buns you want to make.
Take a small piece of dough from each portion, and add a tiny bit of yellow food coloring (if using). Roll this into a small yellow ball to form the piggy’s ears and nose.
Flatten the dough with a rolling pin to make thin discs for the pig’s nose and ears. For the nose, use a round cutter to shape the dough into a circle, and for the ears, cut the dough into triangles.
Roll the remaining dough portions into round balls. Flatten each one into a round disc, place a spoonful of custard filling in the center, and pinch the edges to seal it tightly, shaping it into a bun.
Place the yellow ears and nose on top of each filled bun, and use black beans for the eyes. Use a toothpick or bamboo skewer to poke two holes in the dough for the piggy’s nostrils.

Fermentation and steaming:

Place the shaped piggy buns on a steamer tray, leaving space between each one for expansion during fermentation. Let the buns rise in a warm place for 1-2 hours until they double in size.
Once the buns have finished rising, bring a pot of water to a boil and steam the buns over medium heat for about 10 minutes. Keep the lid of the steamer tightly closed to prevent steam from escaping and ensure even cooking.
After steaming, do not open the lid immediately. Let the buns rest for 5 minutes to ensure they remain soft and fluffy.

Features of the Piggy Custard Buns

Adorable and playful appearance:
The piggy shape is especially attractive to children, with its round body, cute ears, playful nose, and lively eyes. It’s so cute that you might hesitate to take a bite!
Rich and creamy milk flavor:
The custard filling, made from eggs, butter, milk, and milk powder, gives the buns a rich, creamy flavor that will fill the whole kitchen with its delicious scent.
Fluffy, soft, and sweet:
After two rounds of fermentation and careful steaming, the buns have a light and fluffy texture. The homemade custard filling adds a delicate sweetness, making each bite irresistible. Perfect for breakfast or as a snack.

Give these piggy custard buns a try! Not only will your kids enjoy the deliciousness, but they’ll also have fun making these cute treats themselves. Follow the steps above, and you’ll surely create a batch of buns that your little ones will love!

Piggy Buns Recipe

Piggy buns, with their adorable shape, are a favorite among kids. The best part is that they’re not hard to make, and you can easily prepare them at home.

It’s a fun and interactive activity to do with your little ones, and they’ll surely love it.

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Course: Breakfast

Cuisine: Chinese

Servings:

Calories: 905kcal

Ingredients

For the dough:

200 g all-purpose flour: The base for the dough providing structure and support.
20 g sugar: Adds sweetness and enhances the flavor of the buns.
3 g yeast: Essential for fermentation allowing the dough to rise and become fluffy.
110 g water: Adjust according to the flour’s water absorption used to form the dough.

For the filling (homemade custard filling):

4 eggs: The main ingredient for the custard providing rich flavor and nutrition.
120 g milk
80 g heavy cream
100 g white sugar: Adjust to taste adding sweetness to the custard.
100 g all-purpose flour
40 g milk powder: Adds a deeper milk flavor to the custard.
50 g butter

For decoration:

A small amount of yellow food coloring optional: Used to make the piggy’s ears and nose. If you don’t have it, you can skip it, but it’ll make the piggy look less vibrant.
Black beans a few: For the piggy’s eyes, adding cuteness.

Instructions

Making the dough:

In a bowl, combine 200g of flour, 20g of sugar, and 3g of yeast. Gradually add 110g of water while stirring with chopsticks or a spatula to combine the ingredients into a rough dough.
Knead the dough by hand, working it for about 10-15 minutes until the dough is smooth and no longer sticky. This process helps develop the gluten, making the dough stronger and more elastic.

Making the custard filling (homemade):

In a bowl, whisk together the eggs, heavy cream, sugar, flour, and milk powder until smooth, making sure there are no lumps. You can sift the mixture for an extra smooth texture.
Transfer the mixture to a non-stick pan, add 50g of butter, and cook on the lowest heat while stirring constantly. Cook until the mixture thickens and pulls away from the spatula, forming a cohesive custard.
Once the custard is ready, remove it from the heat and set it aside to cool.

Shaping the piggy buns:

Once the dough has risen, punch it down to release any air. Divide the dough into 10 equal pieces, each weighing around 30-50g, depending on the size of the buns you want to make.
Take a small piece of dough from each portion, and add a tiny bit of yellow food coloring (if using). Roll this into a small yellow ball to form the piggy’s ears and nose.
Flatten the dough with a rolling pin to make thin discs for the pig’s nose and ears. For the nose, use a round cutter to shape the dough into a circle, and for the ears, cut the dough into triangles.
Roll the remaining dough portions into round balls. Flatten each one into a round disc, place a spoonful of custard filling in the center, and pinch the edges to seal it tightly, shaping it into a bun.
Place the yellow ears and nose on top of each filled bun, and use black beans for the eyes. Use a toothpick or bamboo skewer to poke two holes in the dough for the piggy’s nostrils.

Fermentation and steaming:

Place the shaped piggy buns on a steamer tray, leaving space between each one for expansion during fermentation. Let the buns rise in a warm place for 1-2 hours until they double in size.
Once the buns have finished rising, bring a pot of water to a boil and steam the buns over medium heat for about 10 minutes. Keep the lid of the steamer tightly closed to prevent steam from escaping and ensure even cooking.
After steaming, do not open the lid immediately. Let the buns rest for 5 minutes to ensure they remain soft and fluffy.

Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.