1. Ingredients map, juice squeezed from red pitaya peel
2. After weighing the ingredients, add white shark flour together
3. Knead the dough for 10 minutes, this dough is too strong
4. After 10 minutes, knead out and divide into smaller portions
5. Divide the small dough into a large one and a small one, and then knead it into a long strip (the large one is the rabbit body, the small one is the rabbit leg)
6. The large dough is made into a U shape
7. Place the small strip (rabbit leg) in the middle of the U, and place the U into an n shape
8. It’s a little bunny if you put it on top and bottom. It depends on my hand style.
9. Made rabbit
10. Put it in the pot, steam for 15 minutes after being aired
11. Steamed, it turns white for some reason
Tips:After experiencing the white shark flour, I feel that the water content of the flour is less, so the water consumption is a little more than the general high-gluten flour, and the gluten content is particularly high. It feels very laborious when kneading the noodles. The dough can be replaced with ham
