Rabbit Steamed Buns

Flavor: Original; Cooking Method: Steaming; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Rabbit Steamed Buns

Measure and place plain flour, water, yeast, and granulated sugar into the chef machine bucket respectively.

Install the chef machine bucket onto the chef machine, attach the dough hook, lower the head, and lock the machine by hearing a “click” sound, then power on.

Start the chef machine, first select speed 1 to mix the ingredients evenly.

Then switch to speed 3 to continue kneading the dough.

After kneading for about 5 minutes at speed 3, the dough should be very soft and smooth.

Take out the kneaded dough from the chef machine bucket and shape it into a round ball with your hands.

Divide the dough into two portions, one about 450g of white dough, and the other about 260g of dough with a little red yeast powder kneaded in to make red dough.

Divide both colors of dough into 15 small balls each and shape them into rounds.

Take a white dough ball and roll it out into a tongue shape with a rolling pin.

Do the same with a red dough ball, rolling it into a tongue shape, but slightly smaller than the white dough.

Layer the red dough on top of the white dough, gently roll a few times with the rolling pin to make the two colors stick together better.

Use a knife to cut the layered dough in half from the middle, leaving about a quarter uncut at the top.

Roll the dough from the bottom to the top.

When almost rolled up, leave a part for the ears, then fold it back.

Pinch tightly at the back.

Press lightly in the middle of the ears with a toothpick for shaping.

Place the finished buns on a steaming rack lined with parchment paper for fermentation.

Steam for about 15 minutes after the buns have fermented to double their size, then turn off the heat and let sit for about 3 minutes before removing from the steamer.

After removing from the steamer, use melted chocolate to draw facial expressions on the buns.