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1
Put all the dough ingredients in a bowl, and mix and knead until smooth.
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2
Form into a ball and leave to rise for 30 minutes (1st rising).
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3
Using a bread machine for this step is convenient.
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4
Punch down the dough to deflate, and divide into 8 balls.
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5
Mix the anko and kinako together to make the filling.
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6
Divide into 8 balls.
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7
Cover the dough with a moistened kitchen towel to prevent drying.
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8
Press each piece of dough flat as shown in the photo, so that the edges are thin and the center is a bit thicker.
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9
Place a ball of filling in the middle.
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10
Wrap the dough around it.
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11
Seal the opening and place the ball seam side down.
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12
Press into an oval shape.
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13
Use a clean comb to make a line for the neck of the hedgehog.
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14
Make eyes with 2 mung beans.
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15
You can use any small beans for this.
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16
Black sesame seeds can be used too.
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17
Cut the dough under the eyes to make the mouth.
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18
Cut the body to make the needles.
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19
Keep cutting all the way down.
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20
Repeat to make 8 hedgehog shaped buns.
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21
Put the hedgehogs in a warm place for 30 minutes for the 2nd rising.
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22
It's convenient to do this in the steamer, by putting 85F/30 C water.
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23
Cover with a lid so the dough doesn't dry out.
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24
After the 2nd rising, the dough will double in size.
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25
Bring the water in the bottom of steamer to a boil.
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26
When it's steaming, put the steamer on with the lid and steam the buns for 13 minutes over high heat.
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27
Turn the heat off and leave to rest with the lid still on for 3 minutes.
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28
Done.
