1. In addition to the butter, put the other main ingredients into the bread bucket, first add the eggs, and then slowly add the milk, the dough should not be too soft
2. Knead the dough until it expands, add the softened butter, knead it evenly, or expand and ferment
3. Take out the fermented dough and let it out gently
4. After venting, divide into 6 evenly for shaping, cover with plastic wrap and relax for 15 minutes
5. Take a loose dough and roll it into an oval shape
6. After rolling it, roll it up from one side and pinch it tightly.
7. After all the rolls are finished, sprinkle a little flour on the chopping board, take one and knead it into a long strip. Do not knead too long at a time. Take turns, knead one and then the next, and then start with the first one. The length is about 40 cm , Bunny ears can come out
8. Take a long kneaded strip and put the sausage on it, as shown in the picture
9. First pierce one through the mouth of the sausage, as shown in the picture
10. Then pierce the other side, as shown in the picture, after wearing it, gently shape it, you can lift the bunny ears and pull it, be sure to be gentle, and then tidy the ears.
11. Proceed to ferment, about 2 times the size, don’t deform too much, brush the egg liquid, press on the eyes
12. Preheat the oven at 180 degrees and bake for 20 minutes. When it is baked to 10 minutes, cover with tin foil to prevent the color from being too heavy. After baking, take it out and let it cool.
Tips:Don’t make the dough too soft, just knead it until it expands, remember to cover it with tin foil
