200g of common flour, 0/00g of formula milk/kloc-,2g of yeast, appropriate amount of cactus fruit powder, appropriate amount of red yeast powder and appropriate amount of bamboo charcoal powder.

Detailed practice:

1. Mix flour, yeast and milk evenly, stir with chopsticks to make it flocculent, and knead the dough evenly by rubbing clothes.

2. Take a proper amount of dough and add fruit and vegetable powder for color matching (as shown in the figure). Divide the main dough into 30g, knead it into slender strips and fold it. Repeat this action for 3-5 times to exhaust.

3. Knead the vented dough round, roll out a 10g white dough, and press out the rabbit's ear with a circular die. Do the same for pink dough (remember that pink ears should be smaller than white ones).

4. Stick the pink dough on the white dough to make ears, and remember to brush some water before sticking.

5. Put your ears on the dough and press the dough into the white dough with the help of a bamboo stick.

6. Roll the black dough flat, press out the small eyes, and stick the eyes and the pink nose together.

7. Roll the red dough flat and cut it into small squares. Add some water to the bamboo charcoal powder, and then write down the word "Fu" with a pen.

8. Brush some water in the middle of the rabbit and paste the word "Fu", then knead the remaining white dough into a small hand.

9. The cooked Bunny Bun is 65,438+0.5-2 times larger in the steamer (I fermented it at room temperature for 50 minutes in winter). The fermented dough can rebound quickly and the fermentation is successful. Steam in cold water for 12 minutes and stew for another 2 minutes.