How to make moxa leaf black sesame steamed buns - Chinese cuisine

1
Wash and blanch mugwort leaves.
2
Add water and put in a food processor to grind.
3
Pour in 200 grams of mugwort leaf juice and add yeast.
4
Use a chef's machine to knead the dough into a smooth dough and let it rise until doubled in size.
5
Fry the black sesame seeds until cooked, break them into pieces with a breaker, melt the lard and pour it into the black sesame seeds, add the sugar and mix well.
6
Divide the rested dough into even balls and roll them into bun wrappers.
7
Put in black sesame filling.
8
Close and wrap everything up.
9
Let it rise for 30 minutes for the second time and put it into the pot with cold water.
10
Bring to a boil over high heat, then turn to medium heat and steam for 15 minutes.
11
Turn off the heat and simmer for 5 minutes, then remove from the pot.
12
Soft and sweet.