Weigh the prepared common flour, clear water, yeast and sugar and put them into the chef's bucket.
After kneading in the third stage for about 5 minutes, the dough has been stirred to be particularly soft and smooth.
Divide the kneaded flour into two parts, one is about 450g white dough, and the other is about 260g dough with a little monascus powder and knead it into red dough.
Divide the dough of two colors into 15 small dough balls. After the dough is fermented, take it out and knead it a few times, then divide it into 6 parts. It is recommended to knead each small dough for about 20 times, and then roll a little flour evenly after kneading it into long strips! Help the surface to be smoother and non-sticky, and make it into a rabbit shape.