1. For the dough part, remove the butter (put it in a warm place to soften), put it in a bread machine, knead for 20 minutes, then put in the butter, knead for 15 minutes, and knead until the dough is fully expanded.
2. Ferment to 2 times the size, put it in the oven to ferment, it takes about 55-60 minutes.
3. Divide the dough into 5 equal parts, roll out the air, knead into small round dough, proof for 15 minutes.
4. Take a loose dough and roll it into an oval shape with a rolling pin.
5. Turn it over and roll it into a strip, pinch tightly to close the mouth.
6. Take a rolled dough, knead it into a long strip of about 40 cm, bend it into a U shape, and place the hot dog on the dough.
7. Put the dough on both sides into the small hole on the other side of the hot dog, and trim it into a rabbit shape.
8. Prepare them one by one, place them on a baking tray, and leave to ferment for 45 minutes in a warm place.
9. Brush the egg liquid on the surface of the dough after fermentation.
10. Preheat the oven at 180 degrees for 5 minutes, then adjust to 175 degrees for upper heat, 160 degrees for lower heat, and bake for 17 minutes.
11. After the bread is out of the oven, draw the rabbit eyes with the melted chocolate sauce.
