How to Make Hawthorn Flower Buns?

Ingredients:Middle-gluten flour 500g，milk 250g (can be replaced with an equal amount of water), 5g Active Dry Yeast, Granulated sugar 30g, a little salt

Steps:
1. Heat the milk in a microwave or on a stove until it is 30-40℃ (or feel that the heated milk is slightly warm with your fingers; if you do not have a thermometer).in a microwave or on a stove, then add dry yeast (5g) and stir thoroughly. Let it sit at room temperature for 10 minutes until foam appears on its surface.(In winter, to avoid cooling down the milk too much, cover the container with a lid or place it in a warm spot. Do not use an oven that is too hot as yeast will die when exposed to temperatures over 50℃).3. Sift the flour (sifting can make the flour fluffier and finer) and add granulated sugar (30g) and a little salt, then mix in the milk with yeast (250g). Mix until it forms a snow-like texture and continue to knead into a soft but not too sticky dough that meets the "three lights" criteria.the hand is clean, so you can touch it; add sugar improves the taste of steamed buns and shortens fermentation time. A small amount of sugar will not make the buns sweet. Salt helps balance the flavor.2. Place the dough in a bowl, cover with plastic wrap or a damp cloth, and keep at about 30℃ for 2-3 hours until it has doubled in size; this indicates that the dough is well proofed.(In winter, you can place the bowl on top of a pot containing heated water to ensure the temperature. The water should not be too hot and must not touch the bottom of the bowl).

4. Expose the proofed dough to sunlight for about 2 hours; it will form a sponge-like texture.
 Divide the fermented dough into portions, knead out the air with a rolling pin, and make buns or steamed buns. Kneading out the air ensures smooth surfaces on the steamed goods without pits. Two methods for making flower rolls: First method:

1. Roll the pressed dough into a thin square sheet, sprinkle with chopped candied red dates, and roll it up into a strip to form long rectangles.2. Press a line in the middle of the cut rectangle, stretch and turn over; using chopsticks, roll from one end to shape. Remove the chopsticks after forming.3. Place wet cloth or parchment paper on a steamer tray with space between the flower rolls.

4. Preheat the oven at 50℃ for 1 minute, spray a little water on the flower rolls and let them sit for 10 minutes in the oven (or leave them to rise in room temperature if you do not have an oven).

5. Steam by boiling water in a pot; once it boils, steam the risen dough for 10 minutes, then turn off the heat and wait about 5 minutes before removing the flower rolls.Second method: 1. Roll out the proofed dough into a long rectangular shape, cut into equal strips (I found them too long so I cut each strip in half).2. Take three strips of dough, stretch and pinch one end to start rotating; continue this until the dough is twisted onto itself. Gently remove the chopsticks, place a date on top.(This technique was not fully mastered by me; it came out looking a bit messy, but that's okay). 3. Follow the same method for proofing and steaming as described above.

Two methods:For flower rolls: First method:
1. Roll the yeast-risen dough into a square thin sheet, sprinkle with chopped pitted
red dates,and roll it up into strips to form rectangular pieces. 2. Use chopsticks to press a line in the cut rectangles, pull upwards, flip over, and roll back using chopsticks again until shaped; remove the chopsticks after shaping.
3. Place a damp cloth or non-stick paper on the steamer tray, leave space between flower rolls when placing them.

4. Preheat the oven to 50℃ for one minute, lightly mist water on the flower rolls, and let them rest in the oven for ten minutes.
(If you don't have an oven, this can be done at room temperature)5. While resting the dough, start heating up a pot with water; once boiling, add the rested flower rolls and steam on high heat for ten minutes before turning off the fire.
After turning off the stove, do not rush to remove the flower rolls immediately; wait about five minutes before carefully opening the lid and taking them out. Second method:

 
1. Roll the risen dough into a long rectangular shape, cut it into equally wide strips (I think they are too long so I cut them in half from the middle).
2. Take three strips, hang them on chopsticks and stretch slightly; pinch the bottom of each to start rotating.
3. Gently twist them on a table surface, remove the chopsticks lightly, place a date inside.(I have not fully mastered this method, it looks a bit messy, hahaha, but basically that's how it should be done) 4. The proofing and steaming methods are the same as above. Spin them slightly on the table, press lightly to remove, and place a date. This method is still a bit rough for me, so it looks a bit ugly, hahaha, but basically that's the idea.
3 Specific proofing and steaming methods are the same as above.