In a clean container, pour in 180g of warm milk.

Add 15g of granulated sugar and stir well until the sugar is completely dissolved in the milk.

Next, sprinkle in 3g of yeast and stir again, ensuring the yeast is well combined with the milk and sugar mixture.

Gradually pour the mixture into a large bowl containing 300g of all-purpose flour, stirring with chopsticks or a spoon until the flour is mostly moistened and forms a flaky texture.

Incorporate 1 tsp (5g) of lard into the flaky dough, then begin kneading the dough by hand until it becomes smooth and elastic.

Take a small portion of dough weighing about 30g. Add approximately 5g of cactus fruit powder (or your chosen colorant) to this piece and knead until the dough turns a uniform pink color. This will be used to create flowers for decorating the buns.

Shape the Bunny Buns (refer to the video for guidance)

Divide the remaining dough into 16 equal pieces and shape each piece into small balls.

Roll one small piece of dough into a long shape, about 8-10 centimeters in length. This will form the body of the bunny.

Use a bamboo skewer or another sharp tool to press two shallow marks on both sides of the head, creating the bunny’s ears.

Insert three holes with the bamboo skewer: two for the eyes and one for the mouth.

Take two red beans and gently press them into the eye holes to create the bunny’s eyes.

Use a fork to press several marks on the bottom of the bunny’s body to form the paw prints. The paw prints can be slightly larger for better stability when the bunny stands.

Cut small flower shapes from the pink dough using a mold and place the flowers on the bunny's ears for an adorable finishing touch.

Place the shaped bunny buns in a warm area to proof. You can add warm water (around 30-40°C) to a steamer, then place the buns on the steaming rack and cover with a lid. Ensure the water temperature is not too high to avoid scalding the dough.

Allow the buns to proof for about 30 minutes, or until they noticeably increase in size and become fluffier.

After proofing, do not remove the buns from the steamer. Instead, turn the heat to high and bring the water to a boil.

Once boiling, start timing and steam the buns for 12 minutes.

When the steaming time is complete, turn off the heat but do not open the pot lid immediately. Let the buns sit for 3 minutes. This helps prevent them from shrinking due to sudden cooling, keeping them fluffy.