The method of thin-skinned and spicy tofu buns with large fillings is better than meat buns

Prepare the ingredients

Dough: 300 grams of plain flour, 3 grams of yeast, 5 grams of sugar, 1 spoonful of lard
Filling: 1 piece of tofu, garlic leaves, chili flakes, Sichuan pepper noodles
1. Let's make the dough first, add 160 ml of warm water to sugar, melt the yeast, use yeast water and dough to form a flocculent, add lard to make the buns whiter and fluffier, knead the dough and ferment twice as big. (Poke a hole with your finger and ferment successfully without retracting)

2. When the dough is fermenting, let's make tofu filling. Cut the tofu into small cubes, add chili noodles, pepper noodles, garlic leaves, (adding garlic leaves will be more fragrant than shallots) and pour it with hot oil. Add light soy sauce, oyster sauce, chicken essence and salt to taste

3. Knead the fermented dough and exhaust it, roll it into long strips, divide it into equal small pieces, press and roll it out, and wrap it into a bun embryo

4. Put the raw embryo into the steamer, wait for 20 minutes for the second proofing, pick up the proofed buns lightly, steam them on high heat for 10 minutes, and simmer for 5 minutes

The method of thin-skinned and spicy tofu buns with large fillings is better than meat buns

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