Lobster Piglet Bun

Prepare the ingredients and put them into the UKOEOU10 dough mixer (excluding butter and salt).

Stir until it reaches about 70% done, then add butter and salt, and continue stirring until the surface is smooth and you can stretch a gluten membrane by hand.

Take out the prepared dough and let it rest for 50 minutes, then cut it into pieces of 80 grams each.

Roll into an olive shape and place in the Gaobike F110S fermenter until it doubles in size.

Place in a Gaobike C95 oven at 200°C for the top heat and 180°C for the bottom heat, and bake for about 13 minutes.

Take it out after baking, cut it open in the middle, squeeze on some ketchup, and put in the crawfish meat.