Ham sausage rabbit Mantou roll

1. Prepare ingredients: flour, yeast, warm water, salt;

2. Add yeast and salt to the flour; (In winter, the yeast needs to be melted with warm water at around 30 degrees Celsius first, and in summer, it can be directly added to the flour and stirred.)

3. Prepare 160 grams of warm water and slowly add it to the flour, stirring with chopsticks to form a floc while adding;

4. Use your hands to repeatedly knead into a smooth dough;

5. In summer, it takes about 40 minutes to ferment, and the dough will grow to twice its original size. If you poke it with your finger, it will not shrink back;

6. After fermentation, fully exhaust the dough until it is cut open without large bubbles, then wrap it in a safety film and let it relax for 10 minutes;

7. Knead the loose dough into long strips;

8. Cut into small pieces of approximately 45 grams in size;

9. Take one small dose and knead it into a 40cm long noodle. Cover the other small doses with cling film to prevent dryness and cracking;

10. Place the ham sausage at the bottom one-third of the U-shape;

11. Fold the lower part upwards and pass through the U-shaped bottom;

12. Pass through both sides;

13. After a little shaping, decorate the eyes of the little white rabbit with red beans, so that the little white rabbit's Mantou rolls with embryo;

14. In addition, I also made several large rolls, which were very simple. Just roll the long noodles around the ham sausage and leave a little gap in the middle;

15. Brush a thin layer of oil in the steamer, roll the Mantou and continue to ferment for 20 minutes;

16. Boil the water in the steamer, put the fermented Mantou roll in, steam it for 15 minutes, turn off the fire, and then stew it for 5 minutes.

17. The soft and plump little white rabbit sausage Mantou will be fine. The baby must like it when he sees it