1. 1. Put all the ingredients together except butter, and knead it with a chef machine or by hand until the surface is smooth and a thicker film can be pulled out. Add butter that has been softened at room temperature and continue to knead until the expansion stage.
2. 2. Put the dough in a basin and cover it with plastic wrap to ferment to 1.5-2 times the size, dip your fingers in dry flour and poke it down so that the dough does not shrink or collapse.
3. 3. After venting, divide the dough and round it. The rabbit body is 25g dough, and one ear is 15g dough. Cover with plastic wrap and relax for 15 minutes.
4. 4. Round the rabbit head dough and place it in the baking tray.
5. 5. Roll the ear dough into a round skin and roll it into a long strip
6. 6. The long strips form the shape of ears. The joint is pressed on the upper ear of the rabbit head.
7. 8. After everything is done, put the baking pan in the oven for second fermentation, put a bowl of hot water in the lower part of the baking pan, turn on the low-temperature fermentation function key in the oven, and ferment to twice the size. (If the oven has no low-temperature fermentation function, change the hot water several times).
8. 9. Brush the surface with egg wash, preheat the oven 180°, heat the middle layer up and down, and bake for about 13 minutes. Put the chocolate in a piping bag, and after it melts in warm water, draw the eyes, nose, and mouth.
