full gluten development<\/a>.<\/p>\nLet rise overnight in the fridge or\u00a0 for one hour temperature plus 1-2 hours in the fridge.<\/p>\n
Divide the dough roll it into 12 pieces of 75g plus about 50g leftover dough. Cover the leftover dough and set aside. Form the remaing 12 pieces of dough into balls and place them into the well buttered muffin pan. Brush lightly with beaten egg.<\/p>\n
Proof for 100 min. The rolls should double their size during that time.<\/p>\n
After proofing knead shortly the leftover dough, then roll it into 0.5 cm thick plate. Cut out circle of 5 cm diameter and make to holes for the nose. Place them on the side of the rolls. For the ears, cut little triangles (1 cm site length) and fold them together so they got a pig ear shape. Roll little dough balls for the eyes and little strands for the pig tail. Place them on the rolls as well. Brush again with egg.<\/p>\n
Bake at 180\u00b0C for about 20 min with steam.<\/p>\n
Tip: If you want to use a biga instead of a sweet starter, mix 80g flour Type 550, 40g water and 0,5g of fresh yeast. Let the biga ferment in the fridge for at least 16 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"
The pig as lucky charm is very common in Germany on new years eve and new years morning.\u00a0 They are called \u201cGl\u00fccksschweinchen\u201d which literally means \u201cLucky pig\u201d. Often they are made with marzipan and used to decorate the table. For the first day of 2015 I baked in a muffin tin some little pigs made […]<\/p>\n","protected":false},"author":1,"featured_media":20966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9,2],"tags":[268,364],"class_list":["post-11975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","category-besondere-gelegenheiten","tag-neujahr","tag-sweet-starter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=11975"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11975\/revisions"}],"predecessor-version":[{"id":20965,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11975\/revisions\/20965"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20966"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=11975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=11975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=11975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Gl\u00fccksschweinchen](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/01\/Glcksschweinchen-2.jpg\" "\\"Gl\u00fccksschweinchen")
<\/u> The pig as lucky charm is very common in Germany on new years eve and new years morning.\u00a0 They are called \u201cGl\u00fccksschweinchen\u201d which literally means \u201cLucky pig\u201d. Often they are made with marzipan and used to decorate the table. For the first day of 2015 I baked in a muffin tin some little pigs made of sweet yeast dough.<\/p>\n![\"Gl\u00fccksschweinchen](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/01\/Glcksschweinchen-31.jpg\" "\\"Gl\u00fccksschweinchen")
<\/p>\n