1. Prepare ingredients: flour, yeast, warm water, salt;
2. Add yeast and salt to the flour; (in winter, you need to use warm water of about 30 degrees to dissolve the yeast, and in summer you can directly add it to the flour and stir)
3. Prepare 160 grams of warm water and slowly add it to the flour, and stir it with chopsticks while adding it;
4. Then knead it repeatedly with hands to form a smooth dough;
5. In summer, about 40 minutes will be enough to ferment, the dough will grow to twice its original size, and it will not shrink after being pricked;
6. After the fermented dough, fully exhaust the air until the dough is cut open and there are no large bubbles, then wrap it with insurance film and let it relax for 10 minutes;
7. Knead the loose dough into a long strip;
8. Cut into small doses of about 45 grams in size;
9. Take one of the small ingredients and knead it into a long noodle of about 40cm. Cover the other small ingredients with plastic wrap to prevent cracking;
10. The ham sausage is placed at the bottom third of the U shape;
11. Fold the lower part upwards and pass through the bottom of the "U" shape;
12. Go through on both sides;
13. After a little shaping, decorate the eyes of the white rabbit with red beans, so that the raw embryo of the white rabbit steamed bun roll is ready;
14. In addition, I made a few large rolls, which is also very simple. Just roll the long noodles directly around the ham sausage, leaving a little gap in the middle;
15. Brush a thin layer of oil on the steamer, put the finished steamed buns in, and continue to ferment for another 20 minutes;
16. Bring the steamer water to a boil, put the fermented steamed buns in, steam for 15 minutes, turn off the heat, and simmer for 5 minutes to get out of the pot.
17. The soft, white and fat little white rabbit sausage buns are just fine, the baby will love it when they see it
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