The method of steaming rabbit buns is as follows: Weigh the prepared common flour, water, yeast and white sugar respectively and put them into the bucket of a cooking machine.

After kneading at speed 3 for about 5 minutes, the dough has been mixed until it is especially soft and smooth.

Divide the kneaded flour into two parts, one is about 450g of white dough, and the other is about 260g of dough. Add a little red yeast powder and knead it into red dough.

Divide the two colors of dough equally into 15 small pieces and roll them into rounds.

After the dough has fermented, take it out and knead it for a few times to deflate the air, then divide it into 6 parts. It is recommended to knead each small dough about 20 times, roll it into a long strip, and roll it evenly with a little flour!

Helps the surface become smoother and less likely to stick, and is shaped into a bunny shape.