Little rabbit buns

Pumpkin, purple sweet potato

Cut into pieces and steamed

Peel, put into plastic bag, crush into puree

Mix the high-flour and medium-flour yeast milk powder evenly. If you like it sweeter, you can add sugar in this step. Divide the mixed powder into two parts, 200g and 120g. Mix purple sweet potato puree into 120 grams of flour, knead and mix

Slowly add 60ML of water while stirring. The amount of water can be increased or decreased as appropriate

Knead into dough

Pumpkin pressed into puree

Add to 200 grams of flour

Make the same method as purple sweet potato dough, add 70ML water and knead into dough

Cover with plastic wrap and ferment until doubled in size

Knead repeatedly to make air bubbles

Cut into evenly sized pieces. Purple sweet potato dough is smaller than pumpkin dough

Roll out into an oval shape, with the pumpkin skin a larger circle

Put the purple sweet potato skin on the pumpkin skin and press it

Cut the upper middle 2/3

Roll up from the bottom, leaving a piece

Fold back and pinch the two sides together

Press the ear area with a toothpick

Glue red beans on top to make eyes. When the weather is cold, put warm water in the pot, put the curtain in, cover with the lid for secondary fermentation

Ferment until about 1.5 times, then steam with cold water over high heat. Ten minutes on high fire, five minutes on low fire

Take out of the pot

If you can’t eat it, put it in the refrigerator

Finished product pictures

Overview

Tags

Ingredients

Steps