1. Wash the hawthorn and remove the pit
2. Put it in the pot, add the right amount of sugar, stir fry on low heat
3. Press it into a puree while frying, and let it cool for later use. I fry a bit too much for spreading bread
4. Oil leather material mix
5. Knead into a ball, cover with plastic wrap and let stand for about half an hour, here you can also replace corn oil with lard
6. The pastry materials are mixed into a dough, and wrapped in plastic wrap, and set aside
7. The oil skin is divided into equal parts, and the oil pastry is also divided into equal parts
8. Take one part of the oily skin and wrap the shortbread
9. Close down
10. After all is done, cover with plastic wrap and relax for about 5 minutes
11. Take a loose dough, flatten it, roll it into a strip with a rolling pin,
12. Roll up from top to bottom
13. After making all the dough, cover with plastic wrap and relax for about 5 minutes
14. Take a loose dough and squash the dough vertically
15. Roll it out again, and roll it out into a strip
16. Roll up
17. Roll it all up, cover with plastic wrap and let it stand for 5 minutes.
18. Take a loose piece of dough and press it with your fingers in the middle
19. Fold the two ends in the middle
20. Press flat and roll into a round shape, put some hawthorn stuffing on it
21. Close down
22. After all, put into the baking tray
23. Preheat the oven up and down to 180 degrees. Bake for about 20 minutes
24. Finished product
25. Finished product
26. Finished product
27. internal
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