1. Add the flour to the yeast and mix well.
2. Add water and make a dough.
3. Ferment in a warm place to double its size.
4. Exhaust after fermentation, cut into small doses.
5. Press flat, roll it out a bit, don't roll it thin.
6. Cut the round jelly into five evenly.
7. Pinch every two diagonally together.
8. Cut the hawthorn cake into rhombuses, spread on it, and ferment for another 20 minutes. Steam on the pot for 10 minutes.
Tips:1. When pinching the opposite corner, pinch it firmly.
2. You can make five or seven petals.
