Spicy tofu buns have become popular recently, and the detailed recipe and steps will teach you, making them delicious and authentic at home

Spicy tofu buns

【Preparation of Materials】

300 grams of flour, 3 grams of yeast, 10 grams of sugar, 170 grams of water, 1 piece of tofu, shallots, green peppers, sea rice, mustard, 2 spoons of chili powder, 1 spoon of Sichuan pepper powder, appropriate amount of oyster sauce, 1 spoon of salt, 1 spoon of sugar.

【Steps】

Step 1: First mix the noodles, add 300 grams of flour, 3 grams of yeast, 10 grams of sugar to the basin, add water while stirring, the amount of water is about 170 grams, cold water in hot weather, warm water in cold weather.

Step 2: Mix the dough into a smooth dough and knead it into a smooth dough, and the bun dough should be slightly softer. Cover with plastic wrap and set aside to rise.

Step 3: In the process of fermenting the dough, make the spicy tofu filling, prepare a piece of tofu (preferably brine old tofu), and prepare shallots, green peppers, sea rice and mustard for the side dishes

Step 4: Cut the tofu into thin slices, then carefully cut into thin strips, and finally cut into diced tofu and set aside.

Step 5: Cut the green pepper and mustard into cubes, and chop the green onion for later use.

Step 6: Boil water in a pot, put diced tofu into the water, add a spoonful of salt and blanch for about 3 minutes, the blanched tofu is smooth and not fragile, and can remove the beany smell.

Step 7: Drain the blanched tofu and put it in a basin, add diced green pepper, sea rice, diced mustard and chopped green onions, then put two spoonfuls of chili powder and one spoonful of Sichuan pepper powder, burn some hot oil and pour it on top, and burst the green onions, chili powder and Sichuan pepper powder to bring out the fragrance.

Step 8: Pour in an appropriate amount of oyster sauce, a teaspoon of salt, a teaspoon of sugar, and gently stir well with a soft spatula, not too hard to prevent the tofu from being crushed.

Step 9: Put the dough on the panel, sprinkle dry powder below to prevent sticking, knead the dough and exhaust it, then arrange it into long strips, and divide it into evenly sized dough with a knife.

Step 10: Sprinkle some dry powder, finish the dough to be rounder, then press flat with the palm of your hand, roll out the edge with a rolling pin, don't roll too thin, leave room for the bun skin to ferment, don't roll it in the middle, try to leave it thicker, so that the bun will not step on the bottom.

Step 11: Add some tofu filling, then pinch the edges in a circle, close the mouth and pinch tightly, and it is wrapped. Put the wrapped buns in the steaming drawer, leave some gaps in the middle, cover the lid and ferment until they are 1.5 times larger. The steamed bun is so chubby and fluttery, and the folds on it will stretch out a little, so you must pinch it tightly when wrapping.

Step 12: After the water is boiled, put the steaming drawer in the steamer and steam it for 15 minutes on high heat.

After turning off the heat, simmer for 5 minutes and then open the lid to see that the steamed buns have become white and fat, and they are all squeezed together, which is particularly cute. I can't wait to pick one up and take a look, it is round and full, without shrinking and collapsing, and there is no collapse at the bottom. The red stuffing inside is very tempting. The thickness of the bun skin is moderate, so it is fluffy and soft and does not leak oil.

The spicy tofu bun is ready, and it is very simple to make it at home, and the tofu for two yuan can be made more advanced than the meat filling, and it is particularly delicious.

【Tips】

1. The dough of the bun skin must be kneaded smooth, which is the key to the smooth and flat bun skin.

2. It is best to use old tofu for tofu filling, and lactone tofu will be easier to break. Blanching the tofu in hot water will remove the beany smell and will make the tofu soft and tender.

3. Don't roll out the bun skin too thinly, and leave enough room for fermentation.

4. After the bun is wrapped, it must be fermented to 1.5 times the size for the second time, so that the bun skin will be soft and not collapse

5. Steaming buns should be boiled in a pot with water, and steaming for 15 minutes at a time on high heat is OK, because the filling is cooked, do not need to steam for too long, and then simmer for 5 minutes after steaming.