兔子饅頭

Weigh out the plain flour, water, yeast and caster sugar and put them into the stand mixer bowl.

Fit the bowl onto the stand mixer, attach the dough hook, lower the head until it clicks into place, then plug it in.

Start the mixer on speed 1, low, to combine the ingredients evenly.

Then switch to speed 3, high, to keep kneading the dough.

After about 5 minutes on high, the dough becomes very soft and smooth.

Take the kneaded dough out of the bowl and roll it round by hand.

Divide the dough into two, keeping about 450g white and kneading a little red yeast rice powder into the other 260g to make it red.

Divide each colour of dough evenly into 15 small pieces and roll them round.

Take a white piece and roll it into a tongue shape with a rolling pin.

Take a red piece and roll it into a tongue shape too, keeping it slightly smaller than the white one.

Lay the red sheet on top of the white one and roll gently a few times so the two colours bond.

Cut down the middle with a knife, leaving the top quarter uncut.

Roll the sheet up from the bottom.

As you near the top, leave a section for the ears, then fold it back on itself.

Pinch it firmly at the back.

Press the middle of the ears with a toothpick and shape them a little.

Place the shaped buns on a steamer rack lined with parchment to prove.

Once doubled in size, steam from cold water for about 15 minutes, then turn off the heat and leave to rest for about 3 minutes before removing.

Once out of the steamer, draw the faces with melted chocolate.