1. Mix the flour and yeast evenly.
2. Filtered bayberry juice.
3. Make a smooth dough, cover it with a damp cloth and leave it in a warm place to ferment.
4. The fermented dough is 2.5 times its original size.
5. Take out the dough and put it on the chopping board, press and knead to exhaust, and roll it into a large slice with a rolling pin.
6. Roll up and cut into small pieces.
7. Put it in a steamer for the second fermentation, steam it in a pot on cold water, boil the water and steam for 15 minutes, and open the lid for 5 minutes after steaming.
8. The lavender steamed buns are chewy and have a light taste of bayberry. They are very delicious.
