How to make hawthorn buns

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  1.Get the ingredients ready.(I forgot to take pictures of some ingredients)

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  2.Yeast dissolves in water

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  3. Pour in the flour, add appropriate amount of warm water and knead until soft and let it ferment in a warm place.

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  4. Let the dough ferment until it is twice the original volume.

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  5. Cut the meat into cubes and mince the onion and ginger.

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  6.Put the chopped meat, chopped green onion and ginger into a basin and add appropriate amount of soy sauce.Mix the thirteen spices and marinate for 30 minutes to infuse the flavor.

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  7. Chop hawthorn and leeks.

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  8. Place the chopped hawthorn leeks on a plate and set aside.

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  9.Pour the pickled meat into the pot of hawthorn and leeks.In, add peanut oil, appropriate amount of salt and chicken essence and mix well.

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  10.Mix the fillings.

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  11. Knead the risen dough, roll it into long strips and cut it into equal sizes Pasta.

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  12.Press flat and roll into bun skin.(Don’t roll out the dough too thinly)

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  13.Put in the fillings.

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  14.Pinch the two sides together and shape them into ears of wheat.

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  15. Place the wrapped buns in the pot to rise for 15 to 20 minutes.

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  16. After waking up, steam over high heat until steaming, then turn to medium heat.15 minutes.

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  17. Remove from the pan and plate.