1. Prepare 200g minced meat. (To make mooncakes, leave 200g minced meat)
2. Except for the butter, put the rest of the ingredients in the order of water first, then flour. Make a mouth in the center of the flour and put the yeast into the lid. Start the kneading program for 15 minutes;
3. After 15 minutes, the dough is slightly smooth; add butter that has softened at room temperature, and then start the kneading program for 15 minutes, and knead to the extended level.
4. Put the dough in a basin and ferment to double its size. (The temperature is high in summer, so indoor fermentation is just fine)
5. After the basic fermentation is over, the dough is vented and divided into 8 pieces of 30g and 16 pieces of 10g, respectively rounded and relaxed for 15 minutes;
6. First roll the small dough into an oval shape, turn it over and roll it out, thin the bottom edge, roll it into a strip and then roll it long to make bunny ears and place them on a baking tray.
7. Then roll the loose large dough into a circle and wrap it into the meat filling, shape it and place it on the ears, so that the rabbit is ready.
8. Put the finished dough in a warm and moist place for fermentation.
9. After fermentation, the surface is brushed with whole egg liquid.
10.
Preheat the oven to 175 degrees, mode: the upper and lower tubes 175°, the second layer can be baked for 18 minutes
11. After baking and cooling, use dark chocolate melted in water to outline the eyes and mouth.
