1, with 30 degrees to 40 degrees of warm water, dry yeast and sugar melting, let stand for 5 to 10 minutes, slowly poured into the basin and smooth dough;

2, the basin covered with plastic wrap and placed in a warm place to ferment until doubled in size;

3, the dough poured on the panel and kneaded for a while, rolled out into long strips, then cut into small, even sized doses, rolled out the skin and put on the date filling;

4, carrots cut into long strips, then cut into small cylindrical shape, then cut into small pieces for the eyes;

5, the dough was not very smooth, but it is a good mixture. Packed filling pinch out the basic shape of the rabbit, head on both sides of the eyes inserted;

5, with scissors to cut a crosshatch for the rabbit's mouth, and then cut out the rabbit's two ears;

6, the rabbit placed on the cover mat with a larger pot or pot lid cover and then molasses for 30 minutes; cold water on the pot, small and medium heat boil and steam for 12 minutes can be.

Warm tips: you can do a little more at a time, packed in a plastic box or bag, placed in the refrigerator freezer to save, the refrigerator is not a safe deposit box, the time should not exceed one month.