Mixing and fermentation of flour;

1. Put the yeast 1/2 teaspoons into warm water, stir evenly, and let it stand for 5 minutes until the yeast is dissolved in water to form yeast liquid.

2. Put 200 grams of flour into the basin and pour the prepared yeast liquid into the flour several times.

3. Stir the yeast liquid and flour with chopsticks to form flour wadding without a small amount of dry powder.

4. Knead all the flour into a ball by hand.

5. Knead the dough into a dough with a smooth and slightly hard surface, cover it with a wet cloth and set it aside for baking.

6. When the dough is twice as big, dig a hole in the middle of the dough by hand, the dough will not rebound or shrink, and the dough will be cooked.

Kneading dough and dividing dough;

1. Put the dough on the chopping board and knead it by hand several times to make the dough surface smoother.

2. The kneaded dough is cut into small pieces with a knife, and there is no fluffy gap in the cut surface after kneading the dough.

3. Divide the long dough into two 80g-sized dough pieces and two 50g-sized dough pieces with a knife.

Making the body outline of the white rabbit;

1. Take an 80g batter, hold the edge of the batter with the fingers of the right hand, hold one direction of the batter with the left hand, and repeatedly pinch the edge of the batter to the middle with the right hand.

2. Knead several times and turn over until the back surface of the dough is smooth.

3. Buckle the batter with the palm of your hand and do displacement movement on the chopping board.

Step 4 roll the dough into a circle

5. Hold the dough with your left hand, put the edge of the dough in the jaws of your right hand, turn the dough in one direction with your left hand, and knead the edge of the dough with your right hand.

6. Until the edge of the dough is kneaded into a smooth cone.

Decorative technology of white rabbit;

1. Cut vertically at the top of the conical dough with scissors.

2. The top is split in two to form two ears of the rabbit.

3. Use scissors to horizontally cut the surface of the conical dough about one inch below the ear.

4. A triangular interface seems to be a rabbit's mouth.

5. Decorate two red beans under the rabbit's ears to make rabbit's eyes, and the lively little white rabbit will be ready.

The making process of small white snake:

1. Take a 50g batter, hold the edge of the batter with the fingers of the right hand, hold one direction of the batter with the left hand, and repeatedly pinch the edge of the batter to the middle with the right hand.

2. Knead several times and turn over until the back surface of the dough is smooth.

3. Knead the dough into a thin strip with your palm.

4. Cut a knife horizontally at one end of the long dough with scissors.

5. Cut a small fork to make a small white snake's mouth.

6. Take two red beans and put them on the forked surface to be the eyes of the little white snake.

7. Use scissors to cut out countless small vertical triangles alternately from left to right on the long strip to make the pattern of small white snakes.

8. This is a little white snake. Do you like it?

Winding and steaming of snake-dish rabbits;

1. Put the pinched white rabbit on the chopping board, holding the head of the white snake in the left hand and the body in the right hand, circling around the rabbit.

2. Snake rabbit, snake rabbit, cover it with a wet cloth and put it aside to make it double.

3. Put a proper amount of cold water into the pot, set up a steaming rack, and spread a layer of oil-absorbing paper on the steaming rack.

4. Put the rolled rabbit on the tin foil.

5. Cover the pot and steam over medium heat. Turn off the fire after SAIC for about 15 ~ 20 minutes.

6. After stewing 1 min, open the lid.

This is steamed snake rabbit ~ ~