Two days ago, I steamed a steamed bun stuffed with spicy tofu, which surprised her, in her cognition, tofu can only be stewed and eaten, fried and eaten, how can it be made into buns?
As a result, this pot of buns came out, and the mother-in-law did not eat less. This time, I have worked hard enough to repeatedly test several recipes, which is the most popular with my mother-in-law today.
<h1 class="pgc-h-arrow-right" data-track="3" > spicy tofu buns</h1>
Ingredients: 500 g of ordinary flour, 280 g of warm water, 5 g of yeast powder, 5 g of sugar, old tofu, paprika, chives, salt, soy sauce, thirteen spices, sesame oil, hot oil
make:
1, wash the old tofu into pieces, add salt, soy sauce, thirteen spices, sesame oil, chives, paprika, and then use hot oil to pour on the paprika and green onions, stimulate the aroma, mix well and then the tofu filling is ready.
Tips：
Tofu must use old tofu, also called "big tofu" and "north tofu", can not use lactone tofu instead of Oh.
2: Pour flour, yeast powder and sugar into the basin, use warm water and noodles, stir into a flocculent form, and knead thoroughly until smooth.
Tips: When kneading the dough, you can add about 20 grams of lard, and the steamed bun will be more white and smooth.
3: Knead the dough well, then move to the board and roll into long strips under the evenly sized dough.
4, knead the dough mixture evenly, press the flat roll into a thick sandwich around the thin crust, the bread on the tofu filling, and finally start to use the bun technique to seal, tighten on the line.
Tips: If you want to eat soft and strong, roll out the bun skin a little thinner, so that the soup will soak into the bun skin, and if you want to eat softer, roll out thicker.
5, after all done, put the embryo in the steaming drawer, seal the dumplings for 20 minutes, gently press the bun skin, you can slowly rebound on behalf of the dumplings.
6: When steaming, bring to a boil over high heat, turn to medium heat and steam for 20 minutes and simmer for 5 minutes to get out of the pot. The skin of the bun I steamed is particularly thin, and the filling inside is very sufficient, so the steamed soup basically penetrates into the bun skin, which is fluffy and soft and has a strong taste, which is particularly fragrant.
Friends who love to eat tofu or love to eat salty and spicy mouths, be sure to try this spicy tofu stuffed bun, Iron will not be disappointed! What other delicious bun filling methods do you have, welcome to leave a message below!